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Updated: Jun 29, 2025

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在体外发酵过程中,大米粉-酸综合体 (V型) 的结构变化及其对肠道微生物群及其潜在代谢途径的影响

Weidong Zhang1, Jia Kong1, Xiaoxiao Wei1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Food chemistry
|March 28, 2024
PubMed
概括

米粉-氨酸复合物增强肠道微生物群的多样性和有益细菌,促进肠道平衡. 它们的发酵速度较慢,有助于将短链脂肪酸输送到结肠.

关键词:
安托氨酸是一种安托氨酸.在体外发酵发酵.微生物群中的微生物群米粉是一种粉.短链脂肪酸是一种短链脂肪酸.

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