The Effect of Xylooligosaccharide, Xylan, and Whole Wheat Bran on the Human Gut Bacteria.

Illumina MiSeq sequencing ferulic acid human gut microbiota in vitro fermentation wheat bran

Journal

Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977

Informations de publication

Date de publication:
2020
Historique:
received: 01 06 2020
accepted: 28 10 2020
entrez: 11 1 2021
pubmed: 12 1 2021
medline: 12 1 2021
Statut: epublish

Résumé

Wheat bran is a cereal rich in dietary fibers that have high levels of ferulic acid, which has prebiotic effects on the intestinal microbiota and the host. Herein we explored the effect of xylooligosaccharide, xylan, and whole wheat bran on the human gut bacteria and screened for potential ferulic acid esterase genes. Using

Identifiants

pubmed: 33424778
doi: 10.3389/fmicb.2020.568457
pmc: PMC7794011
doi:

Types de publication

Journal Article

Langues

eng

Pagination

568457

Informations de copyright

Copyright © 2020 Chen, Liu, Imam, Sun, Wang, Gu, Wen and Xin.

Déclaration de conflit d'intérêts

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Auteurs

Miao Chen (M)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Shujun Liu (S)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Khandaker Md Sharif Uddin Imam (KMSU)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Lichao Sun (L)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Yulu Wang (Y)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Tianyi Gu (T)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Boting Wen (B)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Fengjiao Xin (F)

Laboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Classifications MeSH