Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties

Nadja Larsen*, Carlota Bussolo de Souza, Lukasz Krych, Thiago Barbosa Cahu, Maria Wiese, Witold Kot, Karin Meyer Hansen, Andreas Blennow, Koen Venema, Lene Jespersen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Article number223
Pages (from-to)1-13
Number of pages13
JournalFrontiers in microbiology
Volume10
DOIs
Publication statusPublished - 15 Feb 2019

Keywords

  • gut microbiota
  • pectins
  • structure-function relationship
  • TIM-2 colon model
  • short-chain fatty acids
  • IN-VITRO FERMENTABILITY
  • SUGAR-BEET PULP
  • PREBIOTIC PROPERTIES
  • FECAL MICROBIOTA
  • ORANGE PEEL
  • WEIGHT-LOSS
  • OLIGOSACCHARIDES
  • FERMENTATION
  • DEGRADATION
  • BACTERIA

Cite this

Larsen, N., de Souza, C. B., Krych, L., Cahu, T. B., Wiese, M., Kot, W., Hansen, K. M., Blennow, A., Venema, K., & Jespersen, L. (2019). Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. Frontiers in microbiology, 10, 1-13. [223]. https://doi.org/10.3389/fmicb.2019.00223