Ability of bifidobacteria to metabolize chitin-glucan and its impact on the gut microbiota

Author:

Alessandri Giulia,Milani ChristianORCID,Duranti Sabrina,Mancabelli Leonardo,Ranjanoro Thibaut,Modica Salvatore,Carnevali Luca,Statello Rosario,Bottacini FrancescaORCID,Turroni Francesca,Ossiprandi Maria CristinaORCID,Sgoifo Andrea,van Sinderen Douwe,Ventura Marco

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Reference36 articles.

1. Marzorati, M. et al. High-fiber and high-protein diets shape different gut microbial communities, which ecologically behave similarly under stress conditions, as shown in a gastrointestinal simulator. Molecular nutrition & food research 61, https://doi.org/10.1002/mnfr.201600150 (2017).

2. Araujo, D., Freitas, F., Sevrin, C., Grandfils, C. & Reis, M. A. Co-production of chitin-glucan complex and xylitol by Komagataella pastoris using glucose and xylose mixtures as carbon source. Carbohydr Polym 166, 24–30, https://doi.org/10.1016/j.carbpol.2017.02.088 (2017).

3. Meichik, N. R. & Vorob’ev, D. V. Chitin-glucan complex in cell walls of the Peltigera aphthosa lichen. Prikl Biokhim Mikrobiol 48, 340–345 (2012).

4. Commission, E. Commission Decision of 2 February 2011 authorising the placing on the market of a chitin-glucan from Aspergillus niger as a novel food ingredient under Regulation

5. (EC) No 258/97 of the European Parliament and of the Council. Official Journal of the European Union (2011).

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