About the Authors
- Lara Moussa, Valérie Bézirard, Christel Salvador-Cartier, Valérie Bacquié, Corinne Lencina, Mathilde Lévêque, Viorica Braniste, Sandrine Ménard, Vassilia Théodorou, Eric Houdeau
- Neuro-Gastroenterology and Nutrition, Institut National de la Recherche Agronomique, UMR1331 Toxalim, INRA/INPT/UPS, Toulouse, France
- Lara Moussa
- GENIBIO, Lorp-Sentaraille, France
The authors have the following interests. This work was partly funded by GENIBIO, the employer of Lara Moussa. The fermented soy germ ingredient (FSG) used in the study was industrially processed as ground powder under the trademark Primasoy® by GENIBIO. There are no further patents, products in development or marketed products to declare. This does not alter the authors' adherence to all the PLOS ONE policies on sharing data and materials, as detailed online in the guide for authors.
Conceived and designed the experiments: LM VT EH. Performed the experiments: LM V. Bézirard CS-C V. Bacquié CL ML V. Braniste SM. Analyzed the data: LM. Wrote the paper: LM VT EH.