In vitro fermentation of dietary fibre and lignans of rye bran by human faecal bacteria

Kirsi Liukkonen, Sirpa Karppinen, T. Nurmi, H. Adlercreutz, Kaisa Poutanen

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

    Abstract

    Rye is an important source of dietary fibre in the Nordic countries. Lignans are found in the same parts of the kernel as dietary fibre, i.e. in the outer layers of kernel.In the colon, dietary fibre is partly fermented to short chain fatty acids, and plant lignans are converted to mammalian lignans enterolactone (ENL) and enterodiol (END) by colonic bacteria.The fermentation products are absorbed and metabolised by the host and have important implications for human health.
    Original languageEnglish
    Title of host publicationWhole Grain and Human Health: International Symposium
    Subtitle of host publicationAbstracts
    Place of PublicationEspoo
    PublisherVTT Technical Research Centre of Finland
    Pages89-90
    ISBN (Electronic)951-38-5719-0
    ISBN (Print)951-38-5718-2
    Publication statusPublished - 2001
    EventWhole Grain and Human Health: International Symposium
    - Porvoo, Finland
    Duration: 13 Jun 200115 Jun 2001

    Publication series

    SeriesVTT Symposium
    Number213
    ISSN0357-9387

    Conference

    ConferenceWhole Grain and Human Health: International Symposium
    Country/TerritoryFinland
    CityPorvoo
    Period13/06/0115/06/01

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