Prebiotic digestion and fermentation.

By J. Cummings, G. Macfarlane, H. Englyst. American Journal of Clinical Nutrition, 2001

659 citations recorded by the source corpus.

Subfields: Endocrinology, Diabetes and Metabolism, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/131dd9b6d51e3b035d2713271253689b5244f982

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Genetics

1. M. Liong
2. Ted G. Dinan
3. G. Clarke
4. L. Ooi
5. J. Cryan

In Nutrition and Dietetics

1. S. Jain
2. M. Liong
3. C. Stanton
4. L. Ooi
5. J. Cryan

Citations in the corpus

• Production and Properties of Microbial Inulinases: Recent Advances (2011, background): “Several investigators have reported that fermentation of fructans in humans and animals is selectively bifidogenic (Gibson and Wang, 1994; Roberfroid et al., 1995; Hussein et al., 1999; Cummings et al., 2001).”
• The neuropharmacology of butyrate: The bread and butter of the microbiota-gut-brain axis? (2016, background): “They also are usually nondigestible carbohydrates that reach the caecum to become substrates for microbial fermentation (Cummings et al., 2001; Topping and Clifton, 2001).”
• Cholesterol-Lowering Effects of Probiotics and Prebiotics: A Review of in Vivo and in Vitro Findings (2010, background): “These include oligosaccharides (isomaltooligosaccharides, lactosucrose, xylooligosaccharides and glucooligosaccharides), sugar alcohols and polysaccharides (starch, resistant starch and modified starch) [17].”