Kento Mio

3PUBLICATIONS
3CO-AUTHORS
Agricultural molecular engineering of nucleic acids and proteinsFood properties (incl. characteristics and health benefits)
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Publications (3)

|Sep 30, 2024
Barley β-glucan consumption improves glucose tolerance by increasing intestinal succinate concentrations.

Kento Mio, Yuka Goto, Tsubasa Matsuoka

|Oct 28, 2022
A single administration of barley β-glucan and arabinoxylan extracts reduces blood glucose levels at the second meal via intestinal fermentation.

Kento Mio, Marina Togo-Ohno, Natsuki Tadenuma

|Oct 18, 2022
Consumption of barley flour increases gut fermentation and improves glucose intolerance via the short-chain fatty acid receptor GPR43 in obese male mice.

Kento Mio, Naoko Iida-Tanaka, Chiemi Yamanaka

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Frequent Collaborators

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Seiichiro Aoe

1 joint publications

Jiayue Yang

1 joint publications

Shinji Fukuda