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Correction: Heat-treated foxtail millet protein delayed the development of pre-diabetes to diabetes in mice by altering gut microbiota and metabolomic profiles
Han
Wang
a,
Qun
Shen
a,
Fan
Zhang
b,
Yongxia
Fu
c,
Yiqing
Zhu
a,
Liangxing
Zhao
a,
Chao
Wang
a and
Qingyu
Zhao
*a
aCollege of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China. E-mail: zqy565527877@163.com
bBeijing Industrial Technology Research Institute Ltd, Beijing, China
cShanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
First published on 26th June 2023
Abstract
Correction for ‘Heat-treated foxtail millet protein delayed the development of pre-diabetes to diabetes in mice by altering gut microbiota and metabolomic profiles’ by Han Wang et al., Food Funct., 2023, 14, 4866–4880, https://doi.org/10.1039/D3FO00294B.
The authors regret that, in the original version of the manuscript, the same figure was displayed for Fig. 4D and E. The correct Fig. 4 is shown here.
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| Fig. 1 HMP mitigated gut microbiota dysbiosis in prediabetic mice. (A) α diversity, (B and C) β diversity, (D–F) the relative abundance of gut microbiota at the phylum, family, and genus levels, and (G and H) the relative abundance of bacteria at the genus level. The significance of the relative abundance differences of gut microbiota at different classification levels was analyzed by the Wilcoxon rank sum test. Significant correlations are marked by *p < 0.05; **p < 0.01; ***p < 0.001. NC group: normal control group; MC group: model control group; HMP group: heat-treated foxtail millet protein group. | ||
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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