Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria

Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria

Currently, the majority of prebiotics in the market are derived from non-digestible oligosaccharides. Very few studies have focused on non-digestible long chain complex polysaccharides in relation to their potential as novel prebiotics. Cereals β-glucans have been investigated for immune-modulating...

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Bibliographic Details
Main Authors: Mattia P. Arena, Graziano Caggianiello, Daniela Fiocco, Pasquale Russo, Michele Torelli, Giuseppe Spano, Vittorio Capozzi
Format: Article
Language:English
Published: MDPI AG 2014-02-01
Series:International Journal of Molecular Sciences
Subjects:
barley β-glucans
probiotics
prebiotics
pasta
Lactobacillus
Online Access:http://www.mdpi.com/1422-0067/15/2/3025

Internet

http://www.mdpi.com/1422-0067/15/2/3025

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