J
Junyi Yang
Researcher at University of Nebraska–Lincoln
Publications - 11
Citations - 905
Junyi Yang is an academic researcher from University of Nebraska–Lincoln. The author has contributed to research in topics: Gut flora & Fermentation. The author has an hindex of 8, co-authored 10 publications receiving 748 citations.
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Journal ArticleDOI
Gut microbiome composition is linked to whole grain-induced immunological improvements
Inés Martínez,James M. Lattimer,Kelcie L. Hubach,Jennifer A Case,Junyi Yang,Casey Weber,Julie A. Louk,Devin J. Rose,Gayaneh Kyureghian,Daniel A. Peterson,Mark D. Haub,Jens Walter +11 more
TL;DR: It is revealed that a short-term intake of whole grains induced compositional alterations of the gut microbiota that coincided with improvements in host physiological measures related to metabolic dysfunctions in humans.
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In vitro characterization of the impact of selected dietary fibers on fecal microbiota composition and short chain fatty acid production.
TL;DR: Dietary fibers have specific and unique impacts on intestinal microbiota composition and metabolism and provide a rationale for the development of functional ingredients targeted towards a targeted modulation of the gut microbiota.
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Disparate Metabolic Responses in Mice Fed a High-Fat Diet Supplemented with Maize-Derived Non-Digestible Feruloylated Oligo- and Polysaccharides Are Linked to Changes in the Gut Microbiota
Junyi Yang,Laure B. Bindels,Rafael R. Segura Munoz,Inés Martínez,Jens Walter,Amanda E. Ramer-Tait,Devin J. Rose +6 more
TL;DR: It is demonstrated that FOPS-induced improvements in weight gain and metabolic health in mice depended on the ability of an individual’s microbiota to ferment FOPS.
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Impact of dietary fiber fermentation from cereal grains on metabolite production by the fecal microbiota from normal weight and obese individuals
TL;DR: It is suggested that the dietary fibers from cereal grains affect bacterial metabolism differently in obese and normal weight classes and that certain grains may be particularly beneficial for promoting gut health in obese states.
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Production and in Vitro fermentation of soluble, non-digestible, feruloylated oligo- and polysaccharides from maize and wheat brans
TL;DR: It is shown that FOPS from maize bran may exhibit enhanced benefits on gut health compared to those of wheat bran, and maize FOPS showed significantly higher antioxidant activity than wheat FOPS.