Cargando…

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Fermentation of dietary fiber by gut microbes produces short-chain fatty acids (SCFA), but fermentation outcomes are affected by dietary fiber source and microbiota composition. The aim of this study was to investigate the effect of two different fecal microbial compositions on in vitro fermentation...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pirkola, Laura, Dicksved, Johan, Loponen, Jussi, Marklinder, Ingela, Andersson, Roger
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9810601/ https://www.ncbi.nlm.nih.gov/pubmed/36596824 http://dx.doi.org/10.1038/s41598-022-26847-y

Ejemplares similares

Effects of whole-grain cereals on fecal microbiota and short-chain fatty acids in dogs: a comparison of rye, oats and wheat
por: Palmqvist, Hanna, et al.
Publicado: (2023)

Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread
por: Sandvik, Pernilla, et al.
Publicado: (2014)

Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill(®) study
por: Pirkola, Laura, et al.
Publicado: (2018)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation
por: Laatikainen, Reijo, et al.
Publicado: (2019)

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
por: Laatikainen, Reijo, et al.
Publicado: (2017)

Randomised clinical trial: low‐FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
por: Laatikainen, R., et al.
Publicado: (2016)

Effects of rye inclusion in dog food on fecal microbiota and short-chain fatty acids
por: Palmqvist, Hanna, et al.
Publicado: (2023)

The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
por: Klupsaite, Dovile, et al.
Publicado: (2023)

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms
por: Lappi, Jenni, et al.
Publicado: (2014)

Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis
por: Zimmermann, Julia, et al.
Publicado: (2022)

Modification of the existing maximum residue levels for folpet in barley, oat, rye and wheat
por: Anastassiadou, Maria, et al.
Publicado: (2021)

The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)
por: Iversen, Kia Nøhr, et al.
Publicado: (2022)

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial
por: Isaksson, Hanna, et al.
Publicado: (2009)

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads
por: Zielińska, Danuta, et al.
Publicado: (2022)

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread
por: Bondia-Pons, Isabel, et al.
Publicado: (2011)

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
por: Astiz, Valentina, et al.
Publicado: (2022)

Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast
por: Isaksson, Hanna, et al.
Publicado: (2008)

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
por: Schalk, Kathrin, et al.
Publicado: (2017)

Effects of substituting wheat by rye in diets for young fattening pigs on nutrient digestibility, performance, products of intestinal fermentation, and fecal characteristics
por: Wilke, Volker, et al.
Publicado: (2023)

Rye Bread with an Admixture of Malt as Food for Horses
Publicado: (1896)

Dosage effect of the short arm of chromosome 1 of rye on root morphology and anatomy in bread wheat
por: Sharma, Sundrish, et al.
Publicado: (2010)

Dietary exposure and risk characterisation of multiple chemical contaminants in rye‐wheat bread marketed in Poland
por: Balbo, Chiara, et al.
Publicado: (2022)

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread
por: Cao, Hongwei, et al.
Publicado: (2022)

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses
por: Nordlund, Emilia, et al.
Publicado: (2016)

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads
por: Bockwoldt, Julia A., et al.
Publicado: (2021)

Comprehensive and Comparative Metabolomic Profiling of Wheat, Barley, Oat and Rye Using Gas Chromatography-Mass Spectrometry and Advanced Chemometrics
por: Khakimov, Bekzod, et al.
Publicado: (2014)

Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten
por: Poirier, David, et al.
Publicado: (2021)

Exogenous lactobacilli mitigate microbial changes associated with grain fermentation (corn, oats, and wheat) by equine fecal microflora ex vivo
por: Harlow, Brittany E., et al.
Publicado: (2017)

Susceptibility to Campylobacter Infection Is Associated with the Species Composition of the Human Fecal Microbiota
por: Dicksved, Johan, et al.
Publicado: (2014)

Fecal microbiota in children with juvenile idiopathic arthritis treated with methotrexate or etanercept
por: Öman, Anders, et al.
Publicado: (2021)

Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread
por: Kołodziejczyk, Piotr, et al.
Publicado: (2019)

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
por: Huang, Xin, et al.
Publicado: (2020)

Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943
por: Huang, Xin, et al.
Publicado: (2020)

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
por: Pontonio, Erica, et al.
Publicado: (2021)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Nutrient Digestibility of a Vegetarian Diet with or without the Supplementation of Feather Meal and Either Corn Meal, Fermented Rye or Rye and Its Effect on Fecal Quality in Dogs
por: El-Wahab, Amr Abd, et al.
Publicado: (2021)

Agaricus subrufescens fermented rye affects the development of intestinal microbiota, local intestinal and innate immunity in suckling-to-nursery pigs
por: Wen, Caifang, et al.
Publicado: (2023)

A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults
por: Marklinder, Ingela, et al.
Publicado: (2021)

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants
por: Călinoiu, Lavinia Florina, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_b9g1kl9t0i22blj26kr71hhbs2