A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose

Sammanfattning

Conclusions: The high formation of propionic acid with the water-soluble fraction may be attributed to the high AX content. The results also indicate that the wheat fructans produced more propionic acid and less butyric acid than oligofructose. It may furthermore be speculated that the increased formation of butyrate with the OR diet was due to synergistic effects of the components in this diet.

Nyckelord

dietary fibre; arabinoxylan; fructan; short-chain fatty acids; carboxylic acids

Publicerad i

Food and Nutrition Research
2011, volym: 55, artikelnummer: 6397
Utgivare: CO-ACTION PUBLISHING

SLU författare

• Andersson, Roger

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.3402/fnr.v55i0.6397

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/47679