Changes in the structural, physicochemical and functional properties and <i>in vitro</i> fecal fermentation characteristics of barley dietary fiber fermented by <i>Lactiplantibacillus plantarum</i> dy-1-Reference-Cited by-同舟云学术

Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1

Published:2024 Issue:8 Volume:15 Page:4276-4291
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xiao Xiang¹^ORCID,Li Xiaodong¹,Bai Juan¹,Fan Songtao¹,Daglia Maria²³,Li Jiaying¹,Ding Yiwei¹,Zhang Yanshun¹,Zhao Yansheng¹^ORCID

Affiliation:

1. School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China

2. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China

3. Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy

Abstract

Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains.

Funder

Jiangsu Provincial Key Research and Development Program

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05605H

Reference55 articles.

1. Worldwide trends in body-mass index, underweight, overweight, and obesity from 1975 to 2016: a pooled analysis of 2416 population-based measurement studies in 128·9 million children, adolescents, and adults

2. Bioactive phytochemicals in barley

3. Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review

4. Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms

5. Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility