Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1202-1212

  Hiller, Beate ^a   Schlörmann, Wiebke ^b   Glei, Michael ^b   Lindhauer, Meinolf G ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Colorectal health; Dietary fibre; Faecal bacterial metabolites; Types of bread

Indexed keywords

ACID DERIVATIVE; ACID PRODUCTION; ARABINOXYLANS; BACTERIAL METABOLISM; BATCH FERMENTATION; BILE ACID; BROAD SPECTRUM; COLORECTAL CANCER; COLORECTAL HEALTH; COMPARATIVE STUDIES; DIETARY FIBRE; FAECAL BACTERIAL METABOLITES; GLUCANS; GLUCURONIDASE; HUMAN INTESTINE; HYDROXYMETHYLFURFURAL; IN-VITRO; PHENOLIC ACIDS; PHYTIC ACIDS; PHYTOCHEMICALS; RELATED COMPOUNDS; SUPERNATANTS; TYPES OF BREAD; WHEAT FLOURS;

BACTERIOLOGY; BIOMOLECULES; BODY FLUIDS; FERMENTATION; FIBERS; HEALTH; METABOLISM; METABOLITES; ORGANIC ACIDS; PHENOLS;

FOOD PRODUCTS;

ACETIC ACID; ARABINOXYLAN; BETA GLUCAN; BETA GLUCURONIDASE; BILE ACID; BUTYRIC ACID; CARBOXYLIC ACID; FURFURAL; LACTIC ACID; PHENYLPROPIONIC ACID DERIVATIVE; PHYTIC ACID; PLANT MEDICINAL PRODUCT; PROPIONIC ACID; UREASE;

ARTICLE; BACTERIAL METABOLISM; BATCH FERMENTATION; BREAD; COLON; COMPARATIVE STUDY; CONTROLLED STUDY; DEGRADATION; DIETARY FIBER; DIGESTION; ENZYME ACTIVITY; FECES MICROFLORA; FOOD ANALYSIS; HUMAN; NONHUMAN; NORMAL HUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; RECTUM; RYE; STIMULATION; WHEAT;

BACTERIA (MICROORGANISMS); SECALE CEREALE; TRITICUM AESTIVUM;

EID: 78649321655     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.033     Document Type: Article

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