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Updated: Jul 24, 2025

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不同的粉脂肪酸复合物的结构特征及其对人类肠道微生物群的影响

Dan Li1, Xin Wang1, Jilite Wang2

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China.

Journal of food science
|July 8, 2023
PubMed
概括

耐性粉5型 (RS5),是一种粉脂复合物,显示出改善了血糖控制. 莲花粉与劳里克酸 (LS12) 结合,显示出优异的发酵和有益的肠道健康效应.

关键词:
便发酵 便发酵是什么在体外消化过程中消化.短链脂肪酸 短链脂肪酸粉-脂肪酸复合物中的粉-脂肪酸复合物.

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