Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

In this study, the impact of structural features of (feruloylated) arabinoxylanoligosaccharides (AXOS) on their fermentability and antioxidant properties during in vitro fermentation was investigated. Two AXOS samples with a low average degree of arabinose substitution, specifically differing in ave...

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Bibliographic Details
Main Authors: Jeroen Snelders, Heleen Olaerts, Emmie Dornez, Tom Van de Wiele, Anna-Marja Aura, Lynn Vanhaecke, Jan A. Delcour, Christophe M. Courtin
Format: Article
Language:English
Published: Elsevier 2014-09-01
Series:Journal of Functional Foods
Subjects:
Prebiotic
Antioxidant
Ferulic acid
AXOS
In vitro fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464614001820

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http://www.sciencedirect.com/science/article/pii/S1756464614001820

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