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脂质复合降低了米粉的消化能力,并通过肠道微生物群促进了短链脂肪酸的产生

Yi Shen1,2, Zengxu An1, Zongyao Huyan2

  • 1State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, 310058, PR China.

NPJ science of food
|October 18, 2023
PubMed
概括

将脂质添加到米粉中,特别是RS4品种,显著降低了粉的消化能力,并增强了有益的短链脂肪酸 (SCFA) 生产. 这种肠道微生物群的调节通过特定的代谢途径促进SCFA的产生.

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