Open AccessOats Containing 1.4g β-Glucan Significantly Increased Lactobacillus Levels In Vitro using M-SHIME® Model and In Vivo in Healthy Adults with Elevated Cholesterol Levels
Author(s) -
Alison Kamil,
Lisa Fleige,
YiFang Chu,
Peter John D. De Chavez,
Cindy Duysburgh,
Pieter Van den Abbeele
Publication year - 2020
Publication title -
current developments in nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.904
H-Index - 14
ISSN - 2475-2991
DOI - 10.1093/cdn/nzaa062_024
Subject(s) - in vivo , feces , cholesterol , in vitro , population , probiotic , zoology , lactobacillus , bifidobacterium , placebo , gastroenterology , medicine , biology , food science , microbiology and biotechnology , biochemistry , pathology , bacteria , genetics , environmental health , fermentation , alternative medicine
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