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
CountryFinland
CityPorvoo
Period13/06/0115/06/01

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