Research article - Peer-reviewed, 2011
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
Haskå, Lina; Andersson, Roger; Nyman, MargaretaAbstract
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.Keywords
dietary fibre; arabinoxylan; fructan; short-chain fatty acids; carboxylic acidsPublished in
Food and Nutrition Research2011, volume: 55, article number: 6397
Publisher: CO-ACTION PUBLISHING
Authors' information
Haskå, Lina
Swedish University of Agricultural Sciences, Department of Food Science
Nyman, Margareta
UKÄ Subject classification
Food Science
Publication Identifiers
DOI: https://doi.org/10.3402/fnr.v55i0.6397
URI (permanent link to this page)
https://res.slu.se/id/publ/47679