Publication | Open Access

Lactate and short chain fatty acids produced by microbial fermentation downregulate proinflammatory responses in intestinal epithelial cells and myeloid cells

InflammationDysbiosisPhysiologyImmunologyGut MicrobiologyMicrobial InteractionsIntestinal Epithelial CellsMicrobiologyIntestinal MicrobiotaMicrobiomeMetabolismMedicineGut BarrierMyeloid Cells