Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro

Effects of Colonic Fermentation Products of Polydextrose, Lactitol and Xylitol on Intestinal Barrier Repair In Vitro

Many functional food ingredients improve intestinal barrier function through their colonic fermentation products short chain fatty acids (SCFAs). Effects of individual SCFAs have been well studied, but the effects of SCFA mixtures–colonic fermentation products have been rarely investigated. Therefor...

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Bibliographic Details
Main Authors: Yuan Yue, Ditte S. G. Nielsen, Sofia D. Forssten, Knud Erik B. Knudsen, Markku T. Saarinen, Arthur C. Ouwehand, Stig Purup
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Applied Sciences
Subjects:
short-chain fatty acids (SCFAs)
in vitro colonic fermentation
intestinal barrier function
lactitol
polydextrose
xylitol
Online Access:https://www.mdpi.com/2076-3417/11/9/4174

Internet

https://www.mdpi.com/2076-3417/11/9/4174

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