Gut Microbiota Modulation by Dietary Barley Malt Melanoidins †

Melanoidins are the final Maillard reaction products (protein–carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control g...

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Detalles Bibliográficos
Autores principales: Aljahdali, Nesreen, Gadonna-Widehem, Pascale, Anton, Pauline M., Carbonero, Franck
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019678/
https://www.ncbi.nlm.nih.gov/pubmed/31963440
http://dx.doi.org/10.3390/nu12010241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019678/
https://www.ncbi.nlm.nih.gov/pubmed/31963440
http://dx.doi.org/10.3390/nu12010241

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