{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T16:14:55Z","timestamp":1790957695572,"version":"4.1.0"},"reference-count":49,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2019,11,27]],"date-time":"2019-11-27T00:00:00Z","timestamp":1574812800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The aim of this study was to evaluate the effect of buckwheat fermented milk on intestinal flora and short\u2010chain fatty acids (SCFAs) of rats fed a high\u2010fat diet (HFD). Buckwheat fermented milk was made with\n                      <jats:italic>Lactobacillus<\/jats:italic>\n                      <jats:italic>plantarum<\/jats:italic>\n                      ST\u2010\u2162,\n                      <jats:italic>Lactobacillus bulgaricus<\/jats:italic>\n                      , and\n                      <jats:italic>Streptococcus thermophilus<\/jats:italic>\n                      . Thirty\u2010six males C57BL\/6 rats (aged 3 weeks and with 9 to 12\u00a0g weight) were subjected to a 2\u2010week adaptive period on a normal diet. After a week of acclimatization, the rats were randomly divided into three groups with 12 rats in each group. The high\u2010fat diet with fermented milk (HFDFM) group received HFD supplemented with fermented milk, and the high\u2010fat diet supplemented with buckwheat fermented milk (HFDBFM) group received HFD plus buckwheat fermented milk. Besides, the gavage dose was 0.4\u00a0mL\/day. After the feedings, colon levels of cytokines and antioxidant indices of the liver, colon, and duodenum tissues were measured. The composition of intestinal flora of rats and the content of SCFAs were determined by gas chromatography\u2010mass spectrometry and Illumina high\u2010throughput sequencing technology. Supplementation with buckwheat fermented milk significantly inhibited the increases in lipopolysaccharide levels in colon and antioxidant indexes in the HFD\u2010fed rats. In addition, buckwheat fermented milk could significantly enhance\n                      <jats:italic>Firmicutes<\/jats:italic>\n                      and decrease\n                      <jats:italic>Bacteroidetes<\/jats:italic>\n                      compared to HFDFM. In addition, SCFA concentrations in HFDBFM were higher than other groups. In conclusion, buckwheat fermented milk can alleviate the damage of HFD to intestinal flora of rats. It modulates microbiota composition and SCFA concentrations to balance the intestinal environment, which will benefit to rats\u2019 intestinal health.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This study explored the effect of buckwheat fermented milk on the regulation of intestinal microflora and SCFAs in rats fed a high\u2010fat diet. It provides new ideas for the development of buckwheat fermented food.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14958","type":"journal-article","created":{"date-parts":[[2019,11,27]],"date-time":"2019-11-27T10:42:18Z","timestamp":1574851338000},"page":"3833-3842","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Impact of Buckwheat Fermented Milk Combined with High\u2010Fat Diet on Rats\u2019 Gut Microbiota and Short\u2010Chain Fatty Acids"],"prefix":"10.1111","volume":"84","author":[{"given":"Yiming","family":"Zhou","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingyi","family":"Jiang","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0042-6533","authenticated-orcid":false,"given":"Shen","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Beibei","family":"Yan","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoli","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Inst. of Technology  Shanghai 201418 China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,11,27]]},"reference":[{"issue":"2","key":"e_1_2_8_2_1","first-page":"1023","article-title":"Physicochemical and sensory properties of yogurts containing sacha inchi (Plukenetia volubilis L.) seeds and \u03b2\u2010glucans from Ganoderma lucidum","volume":"101","author":"Ana\u2010Milena V.\u2010A.","year":"2018","journal-title":"Journal of Dairy Science"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/07315724.1999.10718826"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.12.050"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.12.030"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1038\/ijo.2015.84"},{"key":"e_1_2_8_7_1","first-page":"120\u2013128)","volume-title":"Encyclopedia of grain science","author":"Cai Y. 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