Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota
Cheng Chen, Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Xin Cheng, Binle Zhang, Ning Li, Tiecheng Gao, Li Liang, Jianxian Zheng, Yongqing Zeng, Zhongkai Zhou, Weining Huang
Abstract
was increased, followed by enhanced SCFA generation, with the highest in WKS-LK and then WKS-JK. Meanwhile, a reduced level of pro-inflammatory cytokines IL-1β, IL-6 and TNF-α in the serum and improved glucose tolerance and liver tissue histopathology following the bread consumption were also achieved in the order of WKS-LK, then WKS-JK mice compared to WK.
Topics & Concepts
Food scienceFermentationLactobacillus plantarumBiologyStarchStrain (injury)Lactic acidLactobacillusBacteriaAnatomyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods