Gut Microbes
Volume 16, 2024 - Issue 1
Open access
1,782
Views
0
CrossRef citations to date
0
Altmetric
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]
https://orcid.org/0000-0002-8636-9815View further author information
show allhttps://orcid.org/0000-0002-8636-9815View further author information
Article: 2297852
|
Received 13 Jul 2023, Accepted 18 Dec 2023, Published online: 30 Jan 2024
Reprints and Permissions
This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, reproduction in any medium, provided the original work is properly cited.
You are not required to obtain permission to reuse this article in part or whole.
Related research
People also read lists articles that other readers of this article have read.
Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.
Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.