Dietary Fibres Differentially Impact on the Production of Phenolic Acids from Rutin in an In Vitro Fermentation Model of the Human Gut Microbiota

Dietary Fibres Differentially Impact on the Production of Phenolic Acids from Rutin in an In Vitro Fermentation Model of the Human Gut Microbiota

Polyphenols are often ingested alongside dietary fibres. They are both catabolised by, and may influence, the intestinal microbiota; yet, interactions between them and the impact on their resultant microbial products are poorly understood. Dietary fibres (inulin, pectin, psyllium, pyrodextrin, wheat...

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Bibliographic Details
Main Authors: Jaroslav Havlik, Vittoria Marinello, Andrew Gardyne, Min Hou, William Mullen, Douglas J. Morrison, Thomas Preston, Emilie Combet, Christine A. Edwards
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Nutrients
Subjects:
colonic metabolism
flavonols
gas chromatography mass spectrometry
gut microbiome
phenolic acids: dietary fibre
Online Access:https://www.mdpi.com/2072-6643/12/6/1577

Internet

https://www.mdpi.com/2072-6643/12/6/1577

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