A High Fat Diet Attenuates the Fermentation Effects of Resistant Starches and Fructans
In our previous studies, ingestion of prebiotics in low fat diets resulted in decreased cecal pH from 8 to about 6 and increases in short chain fatty acids indicating robust fermentation. However, in some preliminary studies this effect on fermentation was not seen when rodents were obese and/or fed...
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| Format: | Others |
| Language: | en |
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LSU
2010
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| Online Access: | http://etd.lsu.edu/docs/available/etd-11182010-093506/ |