Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults

Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults

Increasing consumer interest in fermented products has driven the emergence of a number of novel foods including shelf-stable sourdough pasta. This study comprehensively examined the impact of fermentation on the microbial composition of the culture, pasta, its subsequent effects on glycemic respons...

Full description

Bibliographic Details
Main Authors: Shrushti Shah, Paul D. S. Brown, Shyamchand Mayengbam, Michael G. Gänzle, Weilan Wang, Chunlong Mu, Silvio Lettrari, Craig Bertagnolli, Jane Shearer
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-12-01
Series:Frontiers in Nutrition
Subjects:
sourdough pasta
obesity
microbiota (microorganism)
glycemic index
fermenation
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2020.615003/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2020.615003/full

Similar Items