Evaluation of biological activity and prebiotic properties of proanthocyanidins with different degrees of polymerization through simulated digestion and in vitro fermentation by human fecal microbiota
Xiaoyi Chen, Shuai Liu, Hong Song, Chunlong Yuan, Junjun Li
Topics & Concepts
PrebioticDigestion (alchemy)ProanthocyanidinFermentationGut floraFood scienceChemistryBacteriaDegree of polymerizationIn vitroBiochemistryPolyphenolBiologyPolymerizationChromatographyAntioxidantPolymerGeneticsOrganic chemistryProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality