Structural differences among alkali-soluble arabinoxylans from Maize (Zea mays), Rice (Oryza sativa), and Wheat (Triticum aestivum) brans influence human fecal fermentation profiles

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 493-499

  Rose, Devin J ^a,b   Patterson, John A ^a   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Corn; Gut; Human; Microbiota; Prebiotic; Short chain fatty acids

Indexed keywords

ALKALI; ARABINOXYLAN; VOLATILE FATTY ACID; XYLAN;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DIETARY FIBER; DIGESTION; FECES; FERMENTATION; HUMAN; LARGE INTESTINE; MAIZE; MICROBIOLOGY; PHYSIOLOGY; RICE; SOLUBILITY; WHEAT;

ALKALIES; DIETARY FIBER; DIGESTION; FATTY ACIDS, VOLATILE; FECES; FERMENTATION; HUMANS; INTESTINE, LARGE; MODELS, BIOLOGICAL; ORYZA SATIVA; SOLUBILITY; TRITICUM; XYLANS; ZEA MAYS;

ORYZA SATIVA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 75249090815     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9020416     Document Type: Article

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