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Gut microbial fermentation promotes the intestinal anti-inflammatory activity of Chinese yam polysaccharides

Yajuan Bai1, Yue Zhou2, Ruifen Zhang3

  • 1Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; Sanya Institute, Hainan Academy of Agricultural Sciences, Haikou 572025, PR China.

Food Chemistry
|September 24, 2022
PubMed

Keywords:
Anti-inflammatory effectChinese yam polysaccharideDigestion and fermentationIntestinal barrierPolysaccharide-gut microbiota interactionPrebiotic effect

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