Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 25, 2012, Pages 6369-6375

  Hole, Anastasia S ^a,b   Rud, Ida ^b   Grimmer, Stine ^b   Sigl, Stefanie ^c   Narvhus, Judith ^a   Sahlstrøm, Stefan ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c Fakultat Gartenbau und Lebensmitteltechnologie   (Germany)

Author keywords

barley; esterase; lactic acid bacteria; oat; phenolic acids; probiotic fermentation

Indexed keywords

BARLEY; ESTERASE; LACTIC ACID BACTERIA; OAT; PHENOLIC ACIDS; PROBIOTICS;

BACILLI; BIOCHEMISTRY; ENZYMES; ESTERS; FERMENTATION; LACTIC ACID; ORGANIC ACIDS;

PHENOLS;

HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PROBIOTIC AGENT;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; FERMENTATION; HORDEUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS REUTERI; METABOLISM; MICROBIOLOGY; OAT;

AVENA SATIVA; BIOLOGICAL AVAILABILITY; FERMENTATION; HORDEUM; HYDROXYBENZOIC ACIDS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS REUTERI; PROBIOTICS;

HORDEUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS JOHNSONII; LACTOBACILLUS REUTERI;

EID: 84862856173     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300410h     Document Type: Article

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