In vitro fermentation of potential prebiotic flours from natural sources: impact on the human colonic microbiota and metabolome.

@article{Maccaferri2012InVF,
  title={In vitro fermentation of potential prebiotic flours from natural sources: impact on the human colonic microbiota and metabolome.},
  author={Simone Maccaferri and Annett Klinder and Stefano Cacciatore and Roberto Chitarrari and Harue Honda and Claudio Luchinat and Ivano Bertini and Paola Carnevali and Glenn R M Gibson and Patrizia Brigidi and Adele Costabile},
  journal={Molecular nutrition & food research},
  year={2012},
  volume={56 8},
  pages={1342-52}
}
SCOPE Fibers and prebiotics represent a useful dietary approach for modulating the human gut microbiome. Therefore, aim of the present study was to investigate the impact of four flours (wholegrain rye, wholegrain wheat, chickpeas and lentils 50:50, and barley milled grains), characterized by a naturally high content in dietary fibers, on the intestinal… CONTINUE READING