05 Jul 2016 --- An enzyme produced by fermenting a vegetable common in Japanese cuisine may be responsible for increasing the amount of at least one beneficial bacterium associated with healthy colons in a study using rats. The results of this prebiotic research study will be presented at the International Conference on Nutraceuticals and Nutrition Supplements in July 2016 by Norihisa Kato, Ph.D., and at the International Nutrition and Diagnostic Conference in October 2016 by doctoral student Yongshou Yang, both from Hiroshima University.
