Chapter 17. Fermentation of Oligosaccharides and Influences of Fermentation Products

  1. Barry V. McCleary and
  2. Leon Prosky
  1. Akiko Inagaki and
  2. Takashi Sakata

Published Online: 21 APR 2008

DOI: 10.1002/9780470999615.ch17

Advanced Dietary Fibre Technology

Advanced Dietary Fibre Technology

How to Cite

Inagaki, A. and Sakata, T. (2000) Fermentation of Oligosaccharides and Influences of Fermentation Products, in Advanced Dietary Fibre Technology (eds B. V. McCleary and L. Prosky), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999615.ch17

Publication History

  1. Published Online: 21 APR 2008
  2. Published Print: 29 DEC 2000

ISBN Information

Print ISBN: 9780632056347

Online ISBN: 9780470999615

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Keywords:

  • fermentation products;
  • oligosaccharides;
  • large intestine;
  • metabolites;
  • peptides

Summary

This chapter contains section titled:

  • Bacterial Breakdown of Oligosaccharides in the Large Intestine

  • Absorption of Bacterial Metabolites from the Large Intestine

  • Influence of Bacterial Metabolites

  • Characteristics of SCFA Effects

  • Regulating Factors of Bacterial Metabolism in the large Intestine

  • Perspectives and Conclusions

  • References