Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model.
acetate
beta glucan
black tea
butyrate
gut microbiota
in vitro digestion
in vitro fermentation
phenolic acids
propionate
short chain fatty acids
Journal
International journal of environmental research and public health
ISSN: 1660-4601
Titre abrégé: Int J Environ Res Public Health
Pays: Switzerland
ID NLM: 101238455
Informations de publication
Date de publication:
15 01 2019
15 01 2019
Historique:
received:
12
12
2018
revised:
09
01
2019
accepted:
11
01
2019
entrez:
18
1
2019
pubmed:
18
1
2019
medline:
24
5
2019
Statut:
epublish
Résumé
β-Glucan and black tea are fermented by the colonic microbiota producing short chain fatty acids (SCFA) and phenolic acids (PA). We hypothesized that the addition of β-glucan, a dietary fiber, and tea polyphenols to a food matrix like bread will also affect starch digestion in the upper gut and thus further influence colonic fermentation and SCFA production. This study investigated SCFA and PA production from locally developed breads: white bread (WB), black tea bread (BT), β-glucan bread (βG), β-glucan plus black tea bread (βGBT). Each bread was incubated in an in vitro system mimicking human digestion and colonic fermentation. Digestion with α-amylase significantly (
Identifiants
pubmed: 30650566
pii: ijerph16020227
doi: 10.3390/ijerph16020227
pmc: PMC6352285
pii:
doi:
Substances chimiques
Dietary Fiber
0
Fatty Acids, Volatile
0
beta-Glucans
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
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