Subtle Variations in Dietary-Fiber Fine Structure Differentially Influence the Composition and Metabolic Function of Gut Microbiota.

Tuncil, Yunus E; Thakkar, Riya D; Arioglu-Tuncil, Seda; Hamaker, Bruce R; Lindemann, Stephen R

Tuncil, Yunus E; Thakkar, Riya D; Arioglu-Tuncil, Seda; Hamaker, Bruce R; Lindemann, Stephen R.

Affiliation

Tuncil YE; Food Engineering Department, Ordu University, Ordu, Turkey yunustuncil@odu.edu.tr lindems@purdue.edu.
Thakkar RD; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Arioglu-Tuncil S; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Hamaker BR; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Lindemann SR; Gastronomy and Culinary Arts Department, Bitlis Eren University, Ahlat, Bitlis, Turkey.

mSphere ; 5(3)2020 05 06.

Article de En | MEDLINE | ID: mdl-32376698

Sujet(s)
Mots clés

16S rRNA; Bacteroides; Prevotella; arabinoxylan; carbohydrate; carbohydrate structure; colonic microbiome short-chain fatty acids; dietary fiber; linkage; monosaccharide; wheat

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Bactéries / Glucides / Fibre alimentaire / Microbiome gastro-intestinal Type d'étude: Prognostic_studies Limites: Humans Langue: En Journal: MSphere Année: 2020 Type de document: Article Pays de publication: États-Unis d'Amérique

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