Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Manchester : A - Chemical Engineering
Article title
Enzymatic digestion and in vitro fermentation of oat fractions by human lactobacillus strains
Type
D - Journal article
Title of journal
Enzyme and Microbial Technology
Article number
-
Volume number
43
Issue number
4-5
First page of article
355
ISSN of journal
0141-0229
Year of publication
2008
URL
-
Number of additional authors
2
Additional information
In this work the digestion of oat fractions obtained by debranning technology was studied in vitro using enzymes of human origin. The relevance of this study is that it shows that oat bran could have more potential to stimulate the growth of beneficial bacteria in the gut than other oat flours. Oats have received considerable interest for their high content in soluble and insoluble fibre. However, these fibres are not uniformly distributed within the oat kernel. Oat bran obtained by debranning technology could potentially be used as a prebiotic ingredient in the formulation of health promoting foods.
Interdisciplinary
-
Cross-referral requested
-
Research group
None
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
