Sourdough bread enriched with exopolysaccharides and gazpacho by-products modulates in vitro the microbiota dysbiosis

Sourdough bread enriched with soluble fiber (by in-situ exopolysaccharides production) and insoluble fiber (by gazpacho by-products addition) showed prebiotic effects an in vitro dynamic colonic fermentation performance with obese volunteer's microbiota. Bifidobacterium population was maintaine...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of biological macromolecules 2024-06, Vol.272 (Pt 1), p.132906, Article 132906
Hauptverfasser:	Nieto, Juan Antonio, Rosés, Carles, Viadel, Blanca, Gallego, Elisa, Romo-Hualde, Ana, Milagro, Fermín I., Barceló, Anna, Virto, Raquel, Saldaña, Guillermo, Luengo, Elisa
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Dysbiosis Fermentation Microbiota Short chain fatty acids Sourdough
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!