Barley Products of Different Fiber Composition Selectively Change Microbiota Composition in Rats-Reference-Cited by-同舟云学术

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Barley Products of Different Fiber Composition Selectively Change Microbiota Composition in Rats

Published:2018-08-12 Issue:19 Volume:62 Page:1701023
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Teixeira Cristina¹²^ORCID,Prykhodko Olena¹³,Alminger Marie²,Fåk Hållenius Frida¹³,Nyman Margareta¹³

Affiliation:

1. Food for Health Science Centre; Kemicentrum; Lund University; SE-221 00 Lund Sweden

2. Food and Nutrition Science; Biology and Biological Engineering; Chalmers University of Technology; SE-412 96 Göteborg Sweden

3. Food Technology; Engineering and Nutrition; Kemicentrum; Lund University; SE-221 00 Lund Sweden

Funder

Lantmännen Research Foundation

Johanna Andersson Foundation

Svenska Forskningsrådet Formas

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201701023/fullpdf

Reference41 articles.

1. The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism

2. Intestinal Short Chain Fatty Acids and their Link with Diet and Human Health

3. Short-chain fatty acid enemas in the treatment of distal ulcerative colitis

4. Prebiotic potential of barley derived β-glucan at low intake levels: A randomised, double-blinded, placebo-controlled clinical study

5. Supplementation of the Diet with High-Viscosity Beta-Glucan Results in Enrichment for Lactobacilli in the Rat Cecum

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2. Comprehensive review of barley dietary fibers with Emphasis on arabinoxylans;Bioactive Carbohydrates and Dietary Fibre;2024-05

3. A consortium of Hordeum vulgare and gut microbiota against non-alcoholic fatty liver disease via data-driven analysis;Artificial Cells, Nanomedicine, and Biotechnology;2024-04-30

4. Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements;Food & Function;2024

5. Structural characteristics and biological activities of polysaccharides from barley: a review;Food & Function;2024

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