Consumption of traditional Sardinian fermented milk promotes changes in the rat gut microbiota composition and functions
Our integrated multi-omics approach reveals that dietary supplementation with the traditional Sardinian fermented milk, casu axedu, induces significant shifts in the rat gut microbiota composition and function, characterized by the enrichment of beneficial taxa and metabolic pathways associated with improved gut health and reduced inflammation.
Authors
- Ezio Laconi
- M. Serra (ORCID: https://orcid.org/0000-0001-8434-9522)
- Rosangela Sau
- Cristina Fraumene
- Alessandro Tanca
- Daniela Pagnozzi (ORCID: https://orcid.org/0000-0001-7764-1867)
- Antonio Palomba (ORCID: https://orcid.org/0000-0001-7380-2934)
- Sergio Uzzau (ORCID: https://orcid.org/0000-0001-6246-2794)
- Marcello Abbondio
- Fabio Marongiu (ORCID: https://orcid.org/0000-0001-5860-4227)
- C. Di Meo
Institutions
- University of Sassari (IT)
- University of Cagliari (IT)
- Istituto Giannina Gaslini (IT)
- Cytodiagnostics (Canada) (CA)
Publication Details
- Journal
- BMC Microbiology
- Published
- 2025-09-24
- DOI
- https://doi.org/10.1186/s12866-025-04333-5
- Citations
- 1
- Primary Topic
- Gut microbiota and health
- Type
- article
- Field-Weighted Citation Impact
- 0.81