Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Willem F. Broekaert"'
Autor:
Isabelle E. J. A. François, Olivier Lescroart, Wim S. Veraverbeke, Karen Windey, Kristin Verbeke, Willem F. Broekaert
Publikováno v:
Journal of Nutritional Science, Vol 3 (2014)
Wheat bran extract (WBE) is a food-grade soluble fibre preparation that is highly enriched in arabinoxylan–oligosaccharides. In this placebo-controlled cross-over human intervention trial, tolerance to WBE as well as the effects of WBE on faecal pa
Externí odkaz:
https://doaj.org/article/505d02d30f9541ad93f062104916538d
Publikováno v:
Molecular Plant-Microbe Interactions, Vol 13, Iss 1, Pp 54-61 (2000)
Dm-AMP1, an antifungal plant defensin from seeds of dahlia (Dahlia merckii), was radioactively labeled with t-butoxycarbonyl-[35S]-L-methionine N-hydroxy-succinimi-dylester. This procedure yielded a 35S-labeled peptide with unaltered antifungal activ
Externí odkaz:
https://doaj.org/article/72a75a67ff8647acb992ec0aa432c990
Autor:
Joran Verspreet, Bram Damen, Christophe M. Courtin, Willem F. Broekaert, Jan A. Delcour, Kristin Verbeke
Publikováno v:
Annual Review of Food Science and Technology. 7:167-190
This article reviews the current knowledge of the health effects of dietary fiber and prebiotics and establishes the position of prebiotics within the broader context of dietary fiber. Although the positive health effects of specific fibers on defeca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f91c52d37f35c3df6af58a244ed3e12f
https://doi.org/10.1146/annurev-food-081315-032749
https://doi.org/10.1146/annurev-food-081315-032749
Autor:
Kristin Verbeke, Eveline Deloose, Emidio Scarpellini, Willem F. Broekaert, Rita Vos, IE Francois, Jan A. Delcour, Jan Tack
BACKGROUND AND AIMS: Prebiotics such as Arabinoxylooligosaccharides (AXOS) are non-digestible, fermentable food ingredients stimulating growth/activity of colonic bacteria with enhanced carbohydrates fermentation (CF) in humans. The migrating motor c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac89813d36fd047a8b3bbab22a4ba271
https://lirias.kuleuven.be/handle/123456789/630905
https://lirias.kuleuven.be/handle/123456789/630905
Autor:
Jean Herman, Willem F. Broekaert, Karen Windey, Vicky De Preter, Isabelle François, Thierry Louat, Jan A. Delcour, Kristin Verbeke
Publikováno v:
Molecular Nutrition & Food Research. 58:2206-2218
Scope In vitro and animal studies have shown differential colonic fermentation of structurally different prebiotics. We evaluated the impact of two structurally different prebiotics (wheat bran extract (WBE, containing arabinoxylan-oligosaccharides)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0ffd6094e08a19f733bd0fdfd31f0a5
https://doi.org/10.1002/mnfr.201400298
https://doi.org/10.1002/mnfr.201400298
Autor:
Bram Damen, Gjalt W. Welling, Willem F. Broekaert, Christophe M. Courtin, Lieselotte Cloetens, Filip Arnaut, Isabel Trogh, Kristin Verbeke, Olivier Lescroart, Jan Wijffels, Jan A. Delcour, Isabelle François
Publikováno v:
The Journal of Nutrition. 142:470-477
Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e11c40581ebe9f4088475d3f2097288a
https://doi.org/10.3945/jn.111.146464
https://doi.org/10.3945/jn.111.146464
Autor:
Bram Damen, Annick Pollet, Ingrid Van Haesendonck, Emmie Dornez, Christophe M. Courtin, Willem F. Broekaert, Filip Arnaut, Jan A. Delcour, Isabel Trogh
Publikováno v:
Food Chemistry. 131:111-118
Multiple studies have revealed the prebiotic activity of cereal derived arabinoxylan oligosaccharides (AXOS). This study investigated the in situ production of AXOS during bread making. In the first part, the AXOS producing capacity of different xyla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a711818cd81e2b23d166fd70345a7cbe
https://doi.org/10.1016/j.foodchem.2011.08.043
https://doi.org/10.1016/j.foodchem.2011.08.043
Publikováno v:
LWT - Food Science and Technology. 44:725-728
The impact of incorporation of arabinoxylan oligosaccharides (AXOS), a potential novel prebiotic, on the quality of a sugar-snap cookie type was investigated by replacing part of either the flour or the sucrose. Flour replacement by AXOS yielded unac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c05ccd3a6c5bf689b18d5ee3cae6c12a
https://doi.org/10.1016/j.lwt.2010.11.008
https://doi.org/10.1016/j.lwt.2010.11.008
Autor:
Priscilla Verjans, Willem F. Broekaert, Filip Arnaut, Jan Van Impe, Jan A. Delcour, Emmie Dornez, Astrid Cappuyns, Christophe M. Courtin
Publikováno v:
Cereal Chemistry Journal. 88:124-129
In situ enrichment of bread with arabinoxylan-oligosaccharides (AXOS) through enzymic degradation of wheat flour arabinoxylan (AX) by the hyperthermophilic xylanase B from Thermotoga maritima (rXTMB) was studied. The xylanolytic activity of rXTMB dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7b4bb52ac33358415dbf8d26928883d
https://doi.org/10.1094/cchem-11-10-0162
https://doi.org/10.1094/cchem-11-10-0162
Autor:
Jan A. Delcour, Kristin Verbeke, Willy Verstraete, Willem F. Broekaert, Tom Van de Wiele, Christophe M. Courtin
Publikováno v:
Critical Reviews in Food Science and Nutrition. 51:178-194
Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e0c94b9d8a7b192b03f5302922fbd89
https://doi.org/10.1080/10408390903044768
https://doi.org/10.1080/10408390903044768