{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:07:04Z","timestamp":1790172424524,"version":"4.1.0"},"reference-count":26,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,9,18]],"date-time":"2025-09-18T00:00:00Z","timestamp":1758153600000},"content-version":"vor","delay-in-days":17,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,9,1]],"date-time":"2025-09-01T00:00:00Z","timestamp":1756684800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100017599","name":"Science and Technology Program of Zhejiang Province","doi-asserted-by":"publisher","award":["2021C02066\u201012"],"award-info":[{"award-number":["2021C02066\u201012"]}],"id":[{"id":"10.13039\/501100017599","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100017599","name":"Science and Technology Program of Zhejiang Province","doi-asserted-by":"publisher","award":["2024F1065\u20103"],"award-info":[{"award-number":["2024F1065\u20103"]}],"id":[{"id":"10.13039\/501100017599","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    As health demands grow, nutritional evaluation now extends beyond nutrient supply, and health\u2010effect\u2013based methods are gradually gaining traction. However, assessing food impacts on gut microbiota remains complex and costly. This study developed a cost\u2010effective in\u00a0vitro method for evaluating food effects on individual gut microbiota, integrating 96\u2010well microplates, multilayer liquid sealing, and high\u2010throughput multiomics (16S rRNA sequencing\u2009+\u2009untargeted metabolomics) to enable large\u2010scale anaerobic culture and dynamic growth monitoring under aerobic conditions. Using this method, the fermented products of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Pichia fermentans<\/jats:italic>\n                    <\/jats:styled-content>\n                    were shown to significantly boost\n                    <jats:italic>Bifidobacterium<\/jats:italic>\n                    abundance (4.6\u2010fold to 5.6\u2010fold vs. control) by Day 4, though microbial diversity decreased. Testing raw (RA) versus cooked (CO) pecan kernels, RA significantly promoted health\u2010associated genera:\n                    <jats:italic>Blautia<\/jats:italic>\n                    , which showed progressive enrichment (rising 17\u2010fold from Day 2 to Day 4 in RA) and reached 193.8 times the control level (5.1%,\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.0127), with potential anti\u2010inflammatory implications;\n                    <jats:italic>Fusicatenibacter<\/jats:italic>\n                    , surging to 1274.3 times the control (3.3%,\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.001) and 5.6 times higher than CO (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.0332), suggesting potential cognitive benefits; and\n                    <jats:italic>Bacteroides<\/jats:italic>\n                    , whose reduction was significantly attenuated in RA compared to control (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.0002), potentially supporting bile acid metabolism relevant to ulcerative colitis management. In contrast, CO favored opportunistic pathogens:\n                    <jats:italic>Raoultella<\/jats:italic>\n                    was exclusively elevated in CO relative to both control and RA (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05);\n                    <jats:italic>Klebsiella<\/jats:italic>\n                    abundance was notably higher in CO than in RA (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05), though increased in both groups versus control. Untargeted metabolomics indicated RA upregulated C5\u2010branched dibasic acid metabolism and secondary bile acid biosynthesis, accumulating metabolites (e.g., CLA, 7\u2010KDA) associated with these pathways. This method aids in optimizing food processing and guiding precision nutrition strategies.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70978","type":"journal-article","created":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T05:42:13Z","timestamp":1758260533000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["A Novel High\u2010Throughput Anaerobic Culture Method to Evaluate Food Health Effects via Gut Microbiota Modulation"],"prefix":"10.1002","volume":"13","author":[{"given":"Xin\u2010Yue","family":"Liu","sequence":"first","affiliation":[{"name":"College of Forestry and Biotechnology Zhejiang Agriculture and Forestry University  Hangzhou China"},{"name":"Zhejiang Academy of Forestry  Hangzhou China"},{"name":"Key Laboratory of National Forestry and Grassland Administration on Forest Food Resources Utilization and Quality Control  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ling\u2010Qin","family":"Zhu","sequence":"additional","affiliation":[{"name":"Zhejiang Academy of Forestry  Hangzhou China"},{"name":"Key Laboratory of National Forestry and Grassland Administration on Forest Food Resources Utilization and Quality Control  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qun\u2010Ying","family":"Jin","sequence":"additional","affiliation":[{"name":"Zhejiang Academy of Forestry  Hangzhou China"},{"name":"Key Laboratory of National Forestry and Grassland Administration on Forest Food Resources Utilization and Quality Control  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1125-8931","authenticated-orcid":false,"given":"Hua\u2010Zheng","family":"Peng","sequence":"additional","affiliation":[{"name":"Zhejiang Academy of Forestry  Hangzhou China"},{"name":"Key Laboratory of National Forestry and Grassland Administration on Forest Food Resources Utilization and Quality Control  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tang\u2010Jun","family":"Zhu","sequence":"additional","affiliation":[{"name":"Zhejiang Academy of Forestry  Hangzhou China"},{"name":"Key Laboratory of National Forestry and Grassland Administration on Forest Food Resources Utilization and Quality Control  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,9,18]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41592\u2010021\u201001197\u20101"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpubh.2021.686789"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.10.019"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms11020506"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41538\u2010024\u201000253\u20102"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1038\/nature17645"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.anaerobe.2013.04.014"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.134370"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.anaerobe.2021.102349"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0580-9517(08)70503-8"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13070975"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12885\u2010023\u201011493\u2010y"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu16071045"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1469\u20107793.2001.t01\u20101\u201000651.x"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1038\/nature25979"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12885\u2010022\u201010483\u2010w"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1002\/CPMC.20"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/cyto.990190305"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41579\u2010024\u201001068\u20104"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.4103\/0971\u20105916.200881"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2020.1734912"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780471729259.mca04fs12"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14112352"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/jof8121260"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110119"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopsych.2024.02.1012"}],"container-title":["Food Science &amp; 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