Prebiotic effectiveness of fructans of different degrees of polymerization

By E. Biedrzycka, M. Bielecka. 2004

207 citations recorded by the source corpus.

Subfields: Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/818d465e8905ff460cf9087dd5704040ffd0c415

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1. D. Genovese
2. Anum Ansari
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5. M. Omar
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7. S. Niazi
8. A. Shehzad

Citations in the corpus

• In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei (2014, background): “The majority of Bifidobacterium strains studied fermented FOS, as well as low-polymerized inulin, but did not ferment highly polymerized inulin (Biedrzycka & Bielecka, 2004).”
• Inulin: Properties, health benefits and food applications. (2016, background): “…the proximal colon portion and long-chain inulin in more distal colonic portion), the use of blend of short and long-chain inulin to increases fermentative and prebiotic effects is suggested by several nutritional studies (Biedrzycka & Bielecka, 2004; Coudray, Tressol, Gueux & Rayssiguier, 2003).”