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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

PMID 25283155

The use of 3 H-Hinge to probe the interaction was based on the ability of 3 H-Hinge to bind specifically and with high affinity to HGF (Kawas et al., 2011)