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高粘度减缓了人类肠道微生物群利用快速发酵的食纤维的速度

Xiangxiang He1,2, Cuixia Sun1, Jingwen Zhao1

  • 1Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Journal of agricultural and food chemistry
|December 6, 2023
PubMed
概括

增加的粘度显著减缓了肠道微生物群的果类糖 (FOS) 发酵,减少了气体和短链脂肪酸 (SCFA) 的产生. 添加甲基纤维素提供了一种调节FOS发酵的方法,以获得潜在的益处.

关键词:
这就是FOSOS.在SCFAs中,SCFAs是最重要的.我们的肠道微生物群.在体外发酵速度.粘度 粘度 粘度 粘度 粘度

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