ArticleFood science & nutrition2021
In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed.
- A comprehensive review on structural, chemical, and functional perspectives of dietary polysaccharide-driven gut microbiota modulation: Mechanisms and challenges.Biochemistry and biophysics reports · 2026Review
- Changes of Composition and Nutrition Value of Some Gluten Free (Pseudo)cereals by Addition of Carotenogenic Yeast Cell Homogenate.Molecules (Basel, Switzerland) · 2026Article
- Echinacea Purpurea Polysaccharides Alleviate DSS-Induced Colitis in Rats by Regulating Gut Microbiota and Short-Chain Fatty Acid Metabolism.Foods (Basel, Switzerland) · 2026Article
- Extraction, structural characterization, chemical modification and anti-inflammatory activity of polysaccharides fromFrontiers in nutrition · 2026Article
- Bioactive Peptides from Quinoa (Nutrients · 2025Article
- Quinoa and Colonic Health: A Review of Bioactive Components and Mechanistic Insights.Current issues in molecular biology · 2025Review
- A review of the relationship between gut microbiota and osteoporosis in high altitude environments.Journal of health, population, and nutrition · 2025Review
- Prebiotic potential of proso millet and quinoa: Effects on gut microbiota composition and functional metabolic pathways.Journal of microbiology (Seoul, Korea) · 2025Article
- Recent Advances in the Therapeutic Potential of Bioactive Molecules from Plants of Andean Origin.Nutrients · 2025Review
- Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products.Foods (Basel, Switzerland) · 2025Review
- Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- Article
- Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion.Antioxidants (Basel, Switzerland) · 2024Review
- Bioactive properties and gut microbiota modulation by date seed polysaccharides extracted using ultrasound-assisted deep eutectic solvent.Food chemistry: X · 2024Article
- Ecdysterone and Turkesterone-Compounds with Prominent Potential in Sport and Healthy Nutrition.Nutrients · 2024Review
- Progress in research on the effects of quinoa (Frontiers in nutrition · 2024Review
- Transcriptome and Metabolome Analyses Reveal Mechanisms Underlying the Response of Quinoa Seedlings to Nitrogen Fertilizers.International journal of molecular sciences · 2023Article
- Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential.Foods (Basel, Switzerland) · 2023Article
- Research Progress of Quinoa Seeds (Foods (Basel, Switzerland) · 2023Review
- Quinoa Ameliorates Hepatic Steatosis, Oxidative Stress, Inflammation and Regulates the Gut Microbiota in Nonalcoholic Fatty Liver Disease Rats.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It has been shown that whole grains and dietary fiber are important for their fermentation characteristics in the large intestine, drawing more and more attention to quinoa and quinoa polysaccharides. In this study, we evaluated the prebiotic effect of quinoa seeds and quinoa polysaccharides after human simulated digestion. The modulatory effect of the quinoa and quinoa polysaccharides (QPs) on the gut microbiota was evaluated by the in vitro fermentation using human fecal microbiota. The yield of polysaccharides extraction was 15.45%. The digestibility of the cooked and uncooked quinoa after simulation of human digestion was 69.04% and 64.09%, respectively. The effect on the microbiota composition and their metabolic products was determined by the assessment of pH, short-chain fatty acids (SCFAs), and changes in the bacterial population. After 24 hr anaerobic incubation, the total SCFAs of cooked, uncooked quinoa, and quinoa polysaccharides were 82.99, 77.11, and 82.73 mM, respectively with a pH decrease. At the phylum, genus, and class level, it has been found that the quinoa substrates enhance the growth of certain beneficial bacteria such as
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