How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

BACKGROUND: FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. FODMAPs in wheat-derived baked goods may be reduced via bioprocessing by endogenous enzymes and/or microbial fermentation. Because...

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Detalles Bibliográficos
Autores principales: Acín Albiac, Marta, Di Cagno, Raffaella, Filannino, Pasquale, Cantatore, Vincenzo, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499921/
https://www.ncbi.nlm.nih.gov/pubmed/32943064
http://dx.doi.org/10.1186/s12934-020-01438-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499921/
https://www.ncbi.nlm.nih.gov/pubmed/32943064
http://dx.doi.org/10.1186/s12934-020-01438-6

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