Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans

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• 作者：Sandrayee Brahma^a ; Iné ; s Martí ; nez^b ; Jens Walter^b ; ^c ; Jennifer Clarke^a ; ^d ; Tanhia Gonzalez^e ; Ravi Menon^e ; Devin J. Rose^a ; ^f ; ^{drose3@unl.edu}
• 关键词：Corn ; Oats ; Rye ; Wheat ; Dietary fiber ; Gut microbiota ; Short chain fatty acids
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：29
• 期：Complete
• 页码：281-289
• 全文大小：1833 K
• 卷排序：29

文摘

Microbiota from the group with higher diet quality showed greater diversity. Microbiota from the group with higher diet quality yielded more butyrate. Microbiota from the group with higher diet quality could differentiate among grains. Carbohydrates from whole grains were more fermentable than bran. Rye resulted in the high butyrate and low ammonia production.