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Author | dc.contributor.author | Thomson, Pamela | |
Author | dc.contributor.author | Medina, Daniel A. | |
Author | dc.contributor.author | Ortúzar, Verónica | |
Author | dc.contributor.author | Gotteland, Martín | |
Author | dc.contributor.author | Garrido, Daniel | |
Admission date | dc.date.accessioned | 2019-03-18T12:02:09Z | |
Available date | dc.date.available | 2019-03-18T12:02:09Z | |
Publication date | dc.date.issued | 2018 | |
Cita de ítem | dc.identifier.citation | Food Research International, Volumen 109, | |
Identifier | dc.identifier.issn | 18737145 | |
Identifier | dc.identifier.issn | 09639969 | |
Identifier | dc.identifier.other | 10.1016/j.foodres.2018.04.008 | |
Identifier | dc.identifier.uri | https://repositorio.uchile.cl/handle/2250/167434 | |
Abstract | dc.description.abstract | © 2018 Elsevier Ltd The gut microbiome has a significant impact on host health, especially at the metabolic level. Dietary compounds arriving at the colon have a large influence on the composition of the gut microbiome. High fiber diets have been associated to health benefits that are mediated in great part by short chain fatty acids (SCFA). Gut microbial interactions are relevant for the utilization of complex carbohydrates in the gut microbiome. In this work we characterized the utilization of two dietary polysaccharides by combinations of representative adult gut microbes, and the impact of their activities on a cellular inflammation model. Paired combinations of Bifidobacterium adolescentis, Bacteroides dorei, Lactobacillus plantarum, Escherichia coli and Clostridium symbiosum were grown in inulin or xylan as carbon source. Their relative abundance, substrate consumption and major SCFAs produced were determined. Higher cell growth was observed during inulin consumption, and B. adol | |
Lenguage | dc.language.iso | en | |
Publisher | dc.publisher | Elsevier Ltd | |
Type of license | dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Chile | |
Link to License | dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | |
Source | dc.source | Food Research International | |
Keywords | dc.subject | Butyrate | |
Keywords | dc.subject | Dietary polysaccharides | |
Keywords | dc.subject | Gut microbiota | |
Keywords | dc.subject | Microbial interactions | |
Keywords | dc.subject | Prebiotics | |
Título | dc.title | Anti-inflammatory effect of microbial consortia during the utilization of dietary polysaccharides | |
Document type | dc.type | Artículo de revista | |
Cataloguer | uchile.catalogador | SCOPUS | |
Indexation | uchile.index | Artículo de publicación SCOPUS | |
uchile.cosecha | uchile.cosecha | SI | |
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