International Journal of Molecular Sciences | |
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria | |
Mattia P. Arena3  Graziano Caggianiello3  Daniela Fiocco2  Pasquale Russo3  Michele Torelli1  Giuseppe Spano3  | |
[1] Pastificio Attilio Matromauro Granoro s.r.l., Strada provinciale 231 km. 35,100-Corato (Bari), Italy; E-Mail:;Department of Clinical and Experimental medicine, University of Foggia, Via Pinto, 1, 71122 Foggia, Italy; E-Mail:;S.A.F.E. Department, University of Foggia, Via Napoli 25, 71100 Foggia, Italy; E-Mails: | |
关键词:
barley β-glucans;
probiotics;
prebiotics;
pasta;
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DOI : 10.3390/ijms15023025 | |
来源: mdpi | |
【 摘 要 】
Currently, the majority of prebiotics in the market are derived from non-digestible oligosaccharides. Very few studies have focused on non-digestible long chain complex polysaccharides in relation to their potential as novel prebiotics. Cereals β-glucans have been investigated for immune-modulating properties and beneficial effects on obesity, cardiovascular diseases, diabetes, and cholesterol levels. Moreover, β-glucans have been reported to be highly fermentable by the intestinal microbiota in the caecum and colon, and can enhance both growth rate and lactic acid production of microbes isolated from the human intestine. In this work, we report the effects of food matrices containing barley β-glucans on growth and probiotic features of four
【 授权许可】
CC BY
© 2014 by the authors; licensee MDPI, Basel, Switzerland
【 预 览 】
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