Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer. Processed rye bran and its fractions were compared to ascertain the ferment...

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Veröffentlicht in:	Journal of the science of food and agriculture 2005-09, Vol.85 (12), p.2085-2093
Hauptverfasser:	Aura, A.M, Karppinen, S, Virtanen, H, Forssell, P, Heinonen, S.M, Nurmi, T, Adlercreutz, H, Poutanen, K
Format:	Artikel
Sprache:	eng
Schlagworte:	Dietary fiber digestion endo-1,4-beta-xylanase enzymatic treatment extrusion Fermentation food processing Food science in vitro digestibility in vitro fermentation lignans rye bran SCFA short chain fatty acids Wheat xylanase
Online-Zugang:	Volltext
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