ArticleInternational journal of environmental research and public health2019
Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model.
Article in International journal of environmental research and public health, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 16 citations in OpenAlex.
- The effect of omega-3 polyunsaturated fatty acids on short-chain fatty acid production and the gut microbiome in anGut microbiome (Cambridge, England) · 2026Article
- Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut-Brain AXIS.Food science & nutrition · 2025Review
- Harnessing the Power of Fermented Tea to Improve Gut Microbiota and Combat Obesity Epidemic.Biology · 2024Review
- The Postbiotic Properties of Butyrate in the Modulation of the Gut Microbiota: The Potential of Its Combination with Polyphenols and Dietary Fibers.International journal of molecular sciences · 2024Review
- Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability.Antioxidants (Basel, Switzerland) · 2023Review
- Effects of Heat Stress on Gut Microbiome in Rats.Indian journal of microbiology · 2021Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
β-Glucan and black tea are fermented by the colonic microbiota producing short chain fatty acids (SCFA) and phenolic acids (PA). We hypothesized that the addition of β-glucan, a dietary fiber, and tea polyphenols to a food matrix like bread will also affect starch digestion in the upper gut and thus further influence colonic fermentation and SCFA production. This study investigated SCFA and PA production from locally developed breads: white bread (WB), black tea bread (BT), β-glucan bread (βG), β-glucan plus black tea bread (βGBT). Each bread was incubated in an in vitro system mimicking human digestion and colonic fermentation. Digestion with α-amylase significantly (
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Registered trials
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