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dc.contributor.authorVeiga, Patrick
dc.contributor.authorGallini, Carey Ann
dc.contributor.authorBeal, C.
dc.contributor.authorMichaud, Monia
dc.contributor.authorDelaney, Mary Louise Rodriguez
dc.contributor.authorDuBois, A.
dc.contributor.authorKhlebnikov, A.
dc.contributor.authorvan Hylckama Vlieg, J. E. T.
dc.contributor.authorPunit, S.
dc.contributor.authorGlickman, Jonathan Neil
dc.contributor.authorOnderdonk, Andrew Bruce
dc.contributor.authorGlimcher, Laurie Hollis
dc.contributor.authorGarrett, Wendy S.
dc.date.accessioned2016-04-26T17:57:15Z
dc.date.issued2010
dc.identifier.citationVeiga, P., C. A. Gallini, C. Beal, M. Michaud, M. L. Delaney, A. DuBois, A. Khlebnikov, et al. 2010. “Bifidobacterium Animalis Subsp. Lactis Fermented Milk Product Reduces Inflammation by Altering a Niche for Colitogenic Microbes.” Proceedings of the National Academy of Sciences 107 (42) (October 4): 18132–18137. doi:10.1073/pnas.1011737107.en_US
dc.identifier.issn0027-8424en_US
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:26835959
dc.description.abstractIntestinal health requires the coexistence of eukaryotic self with the gut microbiota and dysregulated host-microbial interactions can result in intestinal inflammation. Here, we show that colitis improved in T-bet(-/-)Rag2(-/-) mice that consumed a fermented milk product containing Bifidobacterium animalis subsp. lactis DN-173 010 strain. A decrease in cecal pH and alterations in short chain fatty acid profiles occurred with consumption, and there were concomitant increases in the abundance of select lactate-consuming and butyrate-producing bacteria. These metabolic shifts created a nonpermissive environment for the Enterobacteriaceae recently identified as colitogenic in a T-bet(-/-)Rag2(-/-) ulcerative colitis mouse model. In addition, 16S rRNA-based analysis of the T-bet(-/-)Rag2(-/-) fecal microbiota suggest that the structure of the endogenous gut microbiota played a key role in shaping the host response to the bacterial strains studied herein. We have identified features of the gut microbiota, at the membership and functional level, associated with response to this B. lactis-containing fermented milk product, and therefore this model provides a framework for evaluating and optimizing probiotic-based functional foods.en_US
dc.language.isoen_USen_US
dc.publisherProceedings of the National Academy of Sciencesen_US
dc.relation.isversionofdoi:10.1073/pnas.1011737107en_US
dc.relation.hasversionhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2964251/en_US
dash.licenseLAA
dc.subjectanimalsen_US
dc.subjectBifidobacterium/physiologyen_US
dc.subjectColitis/microbiologyen_US
dc.subjectenterobacteriaceae/pathogenicityen_US
dc.subjectfermentationen_US
dc.subjectinflammation/prevention & control*en_US
dc.subjectmiceen_US
dc.subjectmilken_US
dc.subjectmice, knockouten_US
dc.titleBifidobacterium animalis subsp. lactis fermented milk product reduces inflammation by altering a niche for colitogenic microbesen_US
dc.typeJournal Articleen_US
dc.description.versionVersion of Recorden_US
dc.relation.journalProceedings of the National Academy of Sciencesen_US
dash.depositing.authorGarrett, Wendy S.
dc.date.available2016-04-26T17:57:15Z
dash.funder.nameNIHen_US
dash.funder.awardCA112663en_US
dash.funder.awardK08AIO78942en_US
dc.identifier.doi10.1073/pnas.1011737107*
dash.authorsorderedfalse
dash.contributor.affiliatedVeiga, Patrick
dash.contributor.affiliatedMichaud, Monia
dash.contributor.affiliatedGallini, Carey
dash.contributor.affiliatedGarrett, Wendy
dash.contributor.affiliatedGlimcher, Laurie
dash.contributor.affiliatedOnderdonk, Andrew
dash.contributor.affiliatedDelaney, Mary
dash.contributor.affiliatedGlickman, Jonathan


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