From economic crop to high-value product: Fermentation of chestnut protein by Lactobacillus rhamnosus ameliorates chronic inflammation via the gut microbiota–SCFAs axis - Dongze Qin; Wenhui Fu; Haoxin Cui; Haiwei Liu; Hang Yang; Yaozhong Hu; Ruican Wang; Xuemeng Ji; Shuo Wang (International Journal of Food Microbiology, 2026)