{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,11]],"date-time":"2025-12-11T21:05:20Z","timestamp":1765487120419,"version":"3.37.3"},"reference-count":44,"publisher":"Oxford University Press (OUP)","issue":"11","license":[{"start":{"date-parts":[[2024,8,12]],"date-time":"2024-08-12T00:00:00Z","timestamp":1723420800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"DOI":"10.13039\/501100010655","name":"Tokai University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100010655","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024,10,22]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n               <jats:p>This study aimed to determine the anti-inflammatory activities and bioactive compounds of soymilk yogurt prepared using Lactiplantibacillus plantarum TOKAI 17 or Pediococcus pentosaceus TOKAI 759\u00a0m. Mice were divided into five groups: normal diet (ND), soymilk, soymilk yogurt using L. plantarum TOKAI 17 (SY 17) or P. pentosaceus TOKAI 759\u00a0m (SY 759\u00a0m), and 0.5\u00a0\u00d7\u00a0109 cells of each starter strain (BC 17 or BC759m). In the SY 759\u00a0m group, the serum pro-inflammatory cytokine levels and the cytotoxicity of natural killer cells were attenuated compared to the ND group. In the cecum microbiota, the abundances of butyrate-producing bacteria increased in the SY 759\u00a0m and BC 17 groups. Furthermore, SY 759\u00a0m metabolites contained high levels of aglycone isoflavone, adenine and showed a significant decrease in CCL-2 and interleukin-6 production in lipopolysaccharide-induced macrophage. In conclusion, soymilk yogurt produced using P. pentosaceus TOKAI 759\u00a0m modulates the gut microbiota and can potentially prevent pro-inflammatory cytokine production.<\/jats:p>","DOI":"10.1093\/bbb\/zbae112","type":"journal-article","created":{"date-parts":[[2024,8,13]],"date-time":"2024-08-13T02:53:38Z","timestamp":1723517618000},"page":"1349-1361","source":"Crossref","is-referenced-by-count":4,"title":["Soymilk yogurt fermented using <i>Pediococcus pentosaceus<\/i> TOKAI 759\u00a0m improves mice gut microbiota and reduces pro-inflammatory cytokine production"],"prefix":"10.1093","volume":"88","author":[{"given":"Yuki","family":"Nakashima","sequence":"first","affiliation":[{"name":"Graduate School of Bioscience, Tokai University , Kamimashiki-gun, Kumamoto ,","place":["Japan"]},{"name":"JSPS Research Fellowship for Young Scientists , Tokyo 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