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Fibre fermentation and pig faecal microbiota composition are affected by the interaction between sugarcane fibre and (poly)phenols in vitro

Autor: Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Siyao Liu, Ken Ng

Publikováno v: International Journal of Food Sciences and Nutrition. 74:219-233

We investigated the effects of (poly)phenol-rich sugarcane extract (PRSE), sugarcane fibre (SCFiber), and the combination of them (PRSE + SCFiber) on the gut microbiota and short-chain fatty acids (SCFA) production using in vitro digestion and pig fa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10a7b2d4be1052bba268a57338de564e
https://doi.org/10.1080/09637486.2023.2187329

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Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles

Autor: Jiaqiang Luo, Pangzhen Zhang, Yit Tao Loo, Jiayu Ma, Shanshan Wu, Philip J. Marriott, Kate Howell

Publikováno v: Flavour and Fragrance Journal. 37:354-363

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5af448b03cfd8876c271f9a0c1e7ed2a
https://doi.org/10.1002/ffj.3720

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Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota

Autor: Siyao Liu, Yit Tao Loo, Zhen Zhao Li, Ken Ng

Publikováno v: Food Chemistry. 418:135802

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b847441ec667faf50f9585c9e4998023
https://doi.org/10.1016/j.foodchem.2023.135802

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Flavones interact with fiber to affect fecal bacterial communities in vitro

Autor: Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Siyao Liu, Ken Ng

Publikováno v: Food Chemistry. 404:134721

This study investigated the effects of the sugarcane flavones diosmin, diosmetin, luteolin, and tricin, and their interactions with sugarcane fiber on the modulation of gut microbiota using in vitro batch fermentation. The alteration of fecal ferment

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f0ae33ccd60f2e40939997defb597dd
https://doi.org/10.1016/j.foodchem.2022.134721

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Distinct phenolic, alkaloid and antioxidant profile in betel quids from four regions of Indonesia

Autor: Michael McCullough, Pangzhen Zhang, Elizabeth Fitriana Sari, Grace Puspita Prayogo, Yit Tao Loo, Nicola Cirillo

Publikováno v: Scientific Reports, Vol 10, Iss 1, Pp 1-12 (2020)

Betel quid (BQ) is a chewing mixed package that mainly contains areca nut (AN), betel leaf (Leaf) or betel stem inflorescence (SI), and slaked lime, and is consumed with or without tobacco BQ chewing is common in South East Asia and has been strongly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bde30bd08aae738f737edcfeaa6a9c03
https://doi.org/10.1038/s41598-020-73337-0

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Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods

Autor: Miin Chan, Kate Howell, Yit Tao Loo, Pangzhen Zhang, Ken Ng

Publikováno v: Comprehensive reviews in food science and food safetyREFERENCES. 19(4)

The gut microbiota plays a prominent role in human health. Alterations in the gut microbiota are linked to the development of chronic diseases such as obesity, inflammatory bowel disease, metabolic syndrome, and certain cancers. We know that diet pla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b843f1bdb1617ca82d10e5ca0365a06
https://pubmed.ncbi.nlm.nih.gov/33337077

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