Chain length of cereal fructans isolated from wheat stem and barley grain modulates in vitro fermentation

• Published in: Journal of cereal science Vol. 53; no. 2; pp. 188 - 191
• Main Authors: Jenkins, Colin L.D., Lewis, David, Bushell, Rhys, Belobrajdic, Damien P., Bird, Anthony R.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2011; Elsevier
• Subjects: barley; Batch culture; Bifidogenic; Biological and medical sciences; Cereal and baking product industries; Cereal grain; chicory; fermentation; Food industries; Fructan; fructans; fructooligosaccharides; Fundamental and applied biological sciences. Psychology; Graminan; Hordeum vulgare; Oligofructose; propionates; Short chain fatty acids; stems; wheat; Cereal grain; BG; FOS; HPAEC-PAD; DP; Short chain fatty acids; SCFA; Oligofructose; OF; Graminan; Fructan; Bifidogenic; WS; Barley; Chain length; Lipids; Fermentation; Fatty acids; In vitro; Cereal; Dietary fiber; Wheat

It is well established that inulin-type fructans, such as oligofructose derived from chicory root, improve gastrointestinal health via fermentation and proliferation of desirable bacteria in the large bowel. However, differences in fructan structure may contribute significantly to different fermenta...