Biomass attachment and microbiota shifts during porcine faecal <i>in vitro</i> fermentation of almond and macadamia nuts differing in particle sizes-Reference-Cited by-同舟云学术

Biomass attachment and microbiota shifts during porcine faecal in vitro fermentation of almond and macadamia nuts differing in particle sizes

Published:2024 Issue:5 Volume:15 Page:2406-2421
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bermudez Cindy¹²,Yao Hong²^ORCID,Widaningrum ¹³,Williams Barbara A.²^ORCID,Flanagan Bernadine M.²,Gidley Michael J.²,Mikkelsen Deirdre¹²^ORCID

Affiliation:

1. School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Australia

2. Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia

3. Research Centre for Agroindustry, National Research and Innovation Agency (BRIN), Soekarno Integrated Science Center, Bogor, Indonesia

Abstract

Nut type changes microbial population dynamics during in vitro fermentation, with distinct shifts in attached microbial biomass noted due to nut particle size.

Funder

University of Queensland

Hort Innovation

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO03612J

Reference79 articles.

1. Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics

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4. Nut consumption and incidence of cardiovascular diseases and cardiovascular disease mortality: a meta-analysis of prospective cohort studies

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