Cargando…
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...
Autores principales: | Aljahdali, Nesreen, Gadonna-Widehem, Pascale, Anton, Pauline M., Carbonero, Franck |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
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 |
Ejemplares similares
-
Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits
por: Sharma, Jitendra Kumar, et al.
Publicado: (2021) -
Editorial: Food Melanoidins: Chemistry and Nutrition
por: Nunes, Fernando M., et al.
Publicado: (2022) -
Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review
por: Sarron, Elodie, et al.
Publicado: (2021) -
Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota
por: Rajakaruna, Sumudu, et al.
Publicado: (2022) -
Analysis of the Barley Malt Rootlet Proteome
por: Mahalingam, Ramamurthy
Publicado: (2019)