A paper by Jun Kunisawa’s group (Division of Adjuvant Innovation) was published in Frontiers in Nutrition.

High barley intake in non-obese individuals is associated with high natto consumption and abundance of butyrate-producing bacteria in the gut: a cross-sectional study

Maruyama S, Matsuoka T, Hosomi K, Park J, Murakami H, Miyachi M, Kawashima H, Mizuguchi K, Kobayashi T, Ooka T, Yamagata Z, Kunisawa J.