Two publicly available oat (Avena sativa) lines, “Jim” and “Paul” (5.17 and 5.31% β-glucan, respectively), and one experimental oat line “N979” (7.70% β-glucan), were used to study the effect of β-glucan levels in oat flours during simulated in vitro digestion and fermentation with human fecal flora obtained from different individuals. The oat flours were digested by using human digestion enzymes and fermented by batch fermentation under anaerobic conditions for 24 h. The fermentation progress was monitored by measuring pH, total gas, and short-chain fatty acid (SCFA) production. Significant effects of β-glucan on the formation of gas and total SCFA were observed compared to the blank without substrate (P \u3c 0.05); however, there were no ...
The objective of this work was to evaluate the role of β-glucan molecular weight (Mw) and the presen...
The objective of this work was to evaluate the role of β-glucan molecular weight (Mw) and the presen...
Fermented oat-based foods offer attractive prospects within the market of non-dairy functional produ...
Two publicly available oat (Avena sativa) lines, “Jim” and “Paul” (5.17 and 5.31% β-glucan, respecti...
The prebiotic potential of oat samples was investigated by in vitro shaker-flask anaerobic fermentat...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
Epidemiological studies and healthy eating guidelines suggest a positive correlation between ingesti...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
Fermentation of beta-glucan fractions from barley [average molecular mass (MM), of 243, 172, and 137...
Fermentation of beta-glucan fractions from barley [average molecular mass (MM), of 243, 172, and 137...
11 páginas, 5 tablas, 4 figurasAims: The overall kinetics of the fermentation of four oat fractions ...
Fermentation of beta-glucan fractions from barley [average molecular mass (MM), of 243, 172, and 137...
Isolated non-starch polysaccharides (NSP), especially isolated β-glucan, are reported to have prebi...
The objective of this work was to evaluate the role of β-glucan molecular weight (Mw) and the presen...
The objective of this work was to evaluate the role of β-glucan molecular weight (Mw) and the presen...
Fermented oat-based foods offer attractive prospects within the market of non-dairy functional produ...
Two publicly available oat (Avena sativa) lines, “Jim” and “Paul” (5.17 and 5.31% β-glucan, respecti...
The prebiotic potential of oat samples was investigated by in vitro shaker-flask anaerobic fermentat...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
Epidemiological studies and healthy eating guidelines suggest a positive correlation between ingesti...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
We used a standardized in vitro simulation of the intestinal environment of three human donors to in...
Fermentation of beta-glucan fractions from barley [average molecular mass (MM), of 243, 172, and 137...
Fermentation of beta-glucan fractions from barley [average molecular mass (MM), of 243, 172, and 137...
11 páginas, 5 tablas, 4 figurasAims: The overall kinetics of the fermentation of four oat fractions ...
Fermentation of beta-glucan fractions from barley [average molecular mass (MM), of 243, 172, and 137...
Isolated non-starch polysaccharides (NSP), especially isolated β-glucan, are reported to have prebi...
The objective of this work was to evaluate the role of β-glucan molecular weight (Mw) and the presen...
The objective of this work was to evaluate the role of β-glucan molecular weight (Mw) and the presen...
Fermented oat-based foods offer attractive prospects within the market of non-dairy functional produ...