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Effects of food matrix elements (dietary fibres) on grapefruit peel flavanone profile and on faecal microbiota during in vitro fermentation

Resource Type: ACADEMIC JOURNAL
Authors: Tang, Rongxue ^a; Yu, Haifei ^a; Ruan, Zheng ^{a, ⁎}; Zhang, Li ^a; Xue, Yanwen ^a; Yuan, Xiaofeng ^a; Qi, Mingge ^a; Yao, Yanbin ^b
Source: In Food Chemistry 1 March 2022 371
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Language: English
ISSN: 0308-8146
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DOI: 10.1016/j.foodchem.2021.131065

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Highlights •Flavanone was retained by dietary fibre.•The contents of gut microbe-derived metabolites were increased by sticky dietary fibres, except for inulin.•The counts of Lactobacillus spp. and Clostridium leptum were significantly increased by konjac and chitosan.

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Effects of food matrix elements (dietary fibres) on grapefruit peel flavanone profile and on faecal microbiota during in vitro fermentation

Online Access

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