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Gut Microbes Volume 16, 2024 - Issue 1
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Research Paper

A gut aging clock using microbiome multi-view profiles is associated with health and frail risk

Hongchao Wanga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Yutao Chena State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Ling Fenga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Shourong Luc The Affiliated Wuxi People’s Hospital of Nanjing Medical University, Wuxi People’s Hospital, Wuxi Medical Center, Nanjing Medical University, Wuxi, Jiangsu, ChinaView further author information
,
Jinlin Zhua State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Jianxin Zhaoa State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Hao Zhanga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;d Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi, Jiangsu, ChinaView further author information
,
Wei Chena State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;e National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
&
Wenwei Lua State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;e National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8636-9815View further author information
ORCID Icon show all
Article: 2297852 | Received 13 Jul 2023, Accepted 18 Dec 2023, Published online: 30 Jan 2024

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