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. Author manuscript; available in PMC: 2022 Aug 5.
Published in final edited form as: Cell. 2021 Jul 12;184(16):4137–4153.e14. doi: 10.1016/j.cell.2021.06.019

Figure 6. Fermented food consumption decreases levels of inflammation.

Figure 6.

(A) Cytokines, chemokines, and other serum proteins plotted that change significantly from baseline (week −3) to end of intervention (week 10) (SAM two-class paired, FDR ≤ 0.05, q-value ≤ 0.1). Negative correlations for levels of each analyte across time calculated using LME. NPX refers to the normalized protein expression used by Olink Proteomics’ log2 scale. Fgf-21 also significantly decreased across time (data not shown).

(B) Cell type-specific endogenous signaling proteins, measured using CyTOF, that change significantly from baseline (week −3) to end of intervention (week 10) (SAM two-class paired, FDR < 10%). Arcsinh ratio plotted from week −3 to week 10.

(C) Fold change of cell frequencies (calculated as percentage of CD45+ cells) that change significantly from baseline (week −3) to end of intervention (week 10) (Wilcoxon paired test, adjusted p-value ≤ 0.05).

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