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Propionic acid bacteria are microorganisms that produce propionic acid and are involved in producing fermented propionic cheeses, such as Swiss cheese, with exceptional adaptability to technological and physiological stress conditions

Multiple factors dynamically shape the gut microbiota, including delivery mode, diet, antibiotic use, genetics, and environmental exposures (Claesson et al., 2012)

Advanced glycation end products (AGEs) are obviously stimulated by ROS, as well as the protein kinase C (PKC) pathways, leading to an activation of gluconeogenesis and lipogenesis

Sarcoidosis Vasc Diffuse Lung Dis (2015) 32(1):5362