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Gut Microbes Volume 16, 2024 - Issue 1
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Research Paper

Human breastmilk-derived Bifidobacterium longum subsp. infantis CCFM1269 regulates bone formation by the GH/IGF axis through PI3K/AKT pathway

Mengfan Dinga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaORCID Iconhttps://orcid.org/0000-0002-5820-6736View further author information
ORCID Icon,
Bowen Lia State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaORCID Iconhttps://orcid.org/0000-0002-4199-7164View further author information
ORCID Icon,
Haiqin 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
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Dong Liangc Department of Applied Nutrition I, China National Center for Food Safety Risk Assessment, Beijing, ChinaCorrespondence[email protected]
View further author information
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R. Paul Rossd International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, China;e APC Microbiome Ireland, University College Cork, Cork, IrelandView further author information
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Catherine Stantond International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, China;e APC Microbiome Ireland, University College Cork, Cork, Ireland;f Food Biosciences, Teagasc Food Research Centre, Fermoy, Cork, IrelandView 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, China;g National Engineering Research Center for Functional Food, Jiangnan University, 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;g National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
&
Bo Yanga 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 International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1347-3718View further author information
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Article: 2290344 | Received 14 Aug 2023, Accepted 27 Nov 2023, Published online: 20 Dec 2023

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