Malt in combination with lactobacillus rhamnosus increases concentrations of butyric acid in the distal colon and serum in rats compared with other barley products but decreases viable counts of cecal bifidobacteria1-3

Journal of Nutrition

Volumn 141, Issue 1, 2011, Pages 101-107

  Bränning, Camilla E ^a   Nyman, Margareta E ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

BUTYRIC ACID; GLUTAMINE; PROPIONIC ACID;

AMINO ACID BLOOD LEVEL; ANIMAL EXPERIMENT; ARTICLE; BACTERIAL COUNT; BARLEY; BIFIDOBACTERIUM; BREWER SPENT GRAIN; CECUM; CONTROLLED STUDY; DIETARY INTAKE; FATTY ACID BLOOD LEVEL; GRAIN; LACTOBACILLUS RHAMNOSUS; MALE; MALT; NONHUMAN; RAT;

ANIMALS; BIFIDOBACTERIUM; BUTYRIC ACID; CECUM; CEREALS; COLON; DIETARY FIBER; FATTY ACIDS, VOLATILE; HORDEUM; LACTOBACILLUS RHAMNOSUS; MALE; QUATERNARY AMMONIUM COMPOUNDS; RATS; RATS, WISTAR; WEIGHT GAIN;

HORDEUM; LACTOBACILLUS RHAMNOSUS; RATTUS;

EID: 78650480716     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.110.122226     Document Type: Article

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