Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers

Sayegh, M. orcid.org/0000-0002-2966-3786, Ni, Q.Q., Ranawana, V. orcid.org/0000-0003-2461-7841 et al. (13 more authors) (2023) Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers. British Journal of Nutrition, 130 (9). pp. 1521-1536. ISSN 0007-1145

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Item Type: Article
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© The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.

Keywords: Agricultural by-products; Bean hulls; Dietary fibre; Food fortification; High-fibre bread; Indole 3-propionic acid; Adult; Humans; Healthy Volunteers; Putrescine; Bread; Chromatography, Liquid; Cross-Over Studies; Tandem Mass Spectrometry; Gastrointestinal Hormones; Dietary Fiber; Fabaceae; Deoxycholic Acid; Blood Glucose
Dates:
  • Published: 14 November 2023
  • Published (online): 27 February 2023
  • Accepted: 14 February 2023
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Medicine, Dentistry and Health (Sheffield) > School of Medicine and Population Health
Depositing User: Symplectic Sheffield
Date Deposited: 09 Aug 2024 15:16
Last Modified: 09 Aug 2024 15:16
Status: Published
Publisher: Cambridge University Press (CUP)
Refereed: Yes
Identification Number: 10.1017/s0007114523000491
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