Multi-carbohydrase effects on energy utilization depend on soluble non-starch polysaccharides-to-total non-starch polysaccharides in broiler diets [PDF]
Poultry Science, 2021 Non-starch polysaccharides (NSP), especially in water-soluble form, are a common anti-nutritional factor in cereal-based poultry diets. Consequently, carbohydrases are applied to diets to combat the negative effects of NSP on bird performance and health,
Sosthene Musigwa +4 more
doaj +4 more sources
Dietary non-starch polysaccharides impair immunity to enteric nematode infection [PDF]
BMC Biology, 2023 Background The influence of diet on immune function and resistance to enteric infection and disease is becoming ever more established. Highly processed, refined diets can lead to inflammation and gut microbiome dysbiosis, whilst health-promoting dietary ...
Angela H. Valente +12 more
doaj +7 more sources
Dietary Soluble Non-Starch Polysaccharide Level Influences Performance, Nutrient Utilisation and Disappearance of Non-Starch Polysaccharides in Broiler Chickens [PDF]
Animals, 2022 This study evaluated the effect of dietary soluble non-starch polysaccharides (sNSP) on performance and nutrient utilisation in broilers from d 0 to 35. Cobb 500 broilers (n = 480, 80 birds per treatment) were fed either wheat- or corn-soybean meal-based
Hong T. Nguyen +3 more
doaj +5 more sources
Non-Starch Polysaccharides in Durum Wheat: A Review. [PDF]
Int J Mol Sci, 2020 Durum wheat is one of most important cereal crops that serves as a staple dietary component for humans and domestic animals. It provides antioxidants, proteins, minerals and dietary fibre, which have beneficial properties for humans, especially as related to the health of gut microbiota.
Marcotuli I +4 more
europepmc +5 more sources
In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota [PDF]
Food Chemistry: XNon-starch polysaccharides are major bioactive components in chestnuts, and can serve as water-soluble polysaccharides with potential prebiotic properties.
Fei Peng +5 more
doaj +2 more sources
Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer – Significance of their physical and friction characteristics [PDF]
Current Research in Food ScienceThe palate fullness (body) and mouthfeel are important sensory attributes influencing the consumers’ beer preference. Among the several parameters affecting these attributes, recent research suggests that the physical characteristics (molar mass and ...
Rolando Cesar Moreno Ravelo +3 more
doaj +2 more sources
Biochemical Aspects of Non-Starch Polysaccharides
Scientific Papers Animal Science and Biotechnologies, 2023 Polysaccharides are macromolecules of monosaccharides linked by glycosidic bonds. Non-starch polysaccharides (NSP) are principally non-α-glucan polysaccharides of the plant cell wall. They are a heterogeneous group of polysaccharides with varying degrees
Rodica Căpriță +2 more
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Effects of Non-Starch Polysaccharides on Inflammatory Bowel Disease. [PDF]
Int J Mol Sci, 2017 The incidence of inflammatory bowel disease (IBD) has increased considerably over the past few decades. In the present review, we discuss several disadvantages existing in the treatment of IBD and current understandings of the structures, sources, and natures of various kinds of non-starch polysaccharides (NSPs).
Nie Y, Lin Q, Luo F.
europepmc +4 more sources
Broad Prebiotic Potential of Non-starch Polysaccharides from Oats (Avena sativa L.): an in vitro Study [PDF]
Polish Journal of Microbiology, 2018 Prebiotics inducing the growth or activity of beneficial intestinal bacteria – probiotics producing short-chain fatty acids (SCFA) have lately received wide recognition for their beneficial influence on host intestinal microbiota and metabolic health ...
ILVA NAKURTE +2 more
doaj +2 more sources
Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review
Food Innovation and Advances, 2023 Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture, sensory attributes, and functional properties of the end product.
Sha Li +6 more
doaj +1 more source