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Erica Yeo
Erica Yeo
Department of Biochemistry and Biomedical Sciences, McMaster University, Hamilton, ON, Canada
Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada
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Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada
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Patricia L Brubaker
Patricia L Brubaker
Department of Physiology, University of Toronto, Toronto, ON, Canada
Department of Medicine, University of Toronto, Toronto, ON, Canada
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Department of Medicine, University of Toronto, Toronto, ON, Canada
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Deborah M Sloboda
Deborah M Sloboda
Department of Biochemistry and Biomedical Sciences, McMaster University, Hamilton, ON, Canada
Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada
Department of Obstetrics, Gynecology and Pediatrics, McMaster University, Hamilton, ON, Canada
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Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, ON, Canada
Department of Obstetrics, Gynecology and Pediatrics, McMaster University, Hamilton, ON, Canada
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. 2 ), including the fermentation of non-digestible carbohydrates into short-chain fatty acids (SCFA), the processing of bile acids (BA) into secondary BAs, and the unique processing of amino acids such as tryptophan into indole compounds. The most
