Results 271 to 280 of about 114,137,818 (305)

In vitro fermentation of fructooligosaccharides with human gut bacteria

Food & Function, 2015
Fructooligosaccharides (FOS), one of the most studied prebiotics, selectively stimulate the growth of health-promoting bacteria in the host.
Bingyong, Mao, Dongyao, Li, Jianxin, Zhao, Xiaoming, Liu, Zhennan, Gu, Yong Q, Chen, Hao, Zhang, Wei, Chen   +7 more
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In vitro fermentation kinetics of fresh and dried silage

Animal Feed Science and Technology, 2005
Abstract To best simulate in vivo conditions, in vitro evaluation of feedstuffs (especially in the case of fermented silages with a high content of volatile components) should be completed using substrates as similar as possible to those that are fed to the animals. In order to investigate the effect of substrate preparation (i.e., fresh versus dried)
CALABRO', SERENA, CUTRIGNELLI, MONICA ISABELLA, PICCOLO, GIOVANNI, BOVERA, FULVIA, F. ZICARELLI, M. P. GAZANEO, INFASCELLI, FEDERICO   +6 more
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In vitro bacterial fermentation of tropical fruit fibres

Beneficial Microbes, 2013
Tropical fruits such as mango, papaya, pineapple and banana are rich sources of dietary fibre. However, few studies have examined the potential physiological effects of fibre from these tropical fruits. The aim of this study was to characterise the fermentability of dietary fibre found in banana, papaya, pineapple and mango as an estimate of the ...
M H, Vong, M L, Stewart
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Evaluation of In Vitro Simulated Digestion and Fermentation Characteristics of Fermented Quinoa and Oat

Journal of Food Science
ABSTRACT In this study, the nutritional value of fermented quinoa (FQ) and fermented oat (FO) was evaluated by using Lactiplantibacillus plantarum , Lactobacillus delbrueckii subsp. lactis , and
Qi Wang, Runze Xue, Wenjun Qin, Jin Cai
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Effect of Quillaja Saponins on in Vitro Rumen Fermentation

1996
Saponins are glycosides of an aglycone (genin or sapogenin) linked to one or more sugar chains. These are generally divided into three classes: i) steroid glycosides, ii) steroid alkaloid glycosides, and iii) triterpene glycosides. Saponins have a wide distribution in the plant kingdom1,2 and are generally grouped among antinutritional factors.
H P, Makkar, K, Becker
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In Vitro Metabolism in the Rumen Fermentation

1984
The effects of gut microbes on many aspects of host biology can be studied by removing the gut contents and determining the effect of selected treatments on their activity in vitro. Results of these studies are complementary to those obtained with axenic microbes and animals, and in many instances can be obtained more easily and be more pertinent than ...
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IN VITRO FERMENTATION CHARACTERISTICS OF ARTICHOKE INULIN BY FECAL MICROFLORA

Acta Horticulturae, 2012
The artichoke (Cyanara scolymus L.) contains inulin, a characteristic carbohydrate of Compositae, which exhibits several functional and nutritional properties. Inulin fermentation increases gas production and thereby can provokes digestive discomfort in some people.
Leroy, G., Mabeau, S., Baty-Julien, C., Grongnet, Jean-François, Delmas, E., Bernalier Donadille, Annick   +5 more
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In Vitro Fermentabilities of Purified Fiber Supplements

Journal of Food Science, 1989
ABSTRACT Six commonly used dietary fiber supplements (pectin, tragacanth gum, psyllium gum, guar gum, soy fiber and cellulose) were fermented in vitro with human fecal microbiota for 4, 8,12, and 24 hr.
MICHAEL I. McBURNEY, LILIAN U. THOMPSON
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The in‐vitro digestibility of feedstuffs–a century of ferment

Journal of the Science of Food and Agriculture, 1984
AbstractThe origins and development of in‐vitro techniques for the determination of the apparent digestibility of ruminant feedstuffs are critically reviewed. Special attention is given to the effect of the pH used for the pepsin digestion stage, its optimum value, and its solubilising effect upon various mineral compounds and protein‐ and mineral ...
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Similar In Vitro Ileal Fermentation Outcomes Validate the Use of a Pig Ileal Inoculum in an In Vitro Fermentation Assay for the Adult Human

The Journal of Nutrition
An in vivo/in vitro ileal fermentation assay using growing pigs has shown important fermentability and organic acid production. This assay could be used to study human foods but needs validation.To validate using a pig inoculum for studying human ileal fermentation by comparing the in vitro fermentation of fibre substrates using ileal inocula prepared ...
Anna Me, Hoogeveen, Paul J, Moughan, Natascha, Stroebinger, Suzanne M, Hodgkinson, Warren C, McNabb, Carlos A, Montoya   +5 more
openaire   +2 more sources