Probiotic Yeast from Miso Ameliorates Stress-Induced Visceral Hypersensitivity by Modulating the Gut Microbiota in a Rat Model of Irritable Bowel Syndrome.
Nao SugiharaYoshikiyo OkadaAkira TomiokaSuguru ItoRina TanemotoShin NishiiAkinori MizoguchiKenichi InabaYoshinori HanawaKazuki HoriuchiAkinori WadaYoshihiro AkitaMasaaki HigashiyamaChie KuriharaShunsuke KomotoKengo TomitaRyota HokariPublished in: Gut and liver (2023)
These results suggest that traditional fermented foods such as miso in Japan are valuable sources of probiotic yeast candidates, which may be useful for preventing and treating stress-induced visceral hypersensitivity.