The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway

The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway

The oligosaccharides extracted from the seeds of peas, specifically consisting of raffinose, stachyose, and verbascose, fall under the category of raffinose family oligosaccharides (RFOs). The effect of RFOs on intestinal microflora and the anti-inflammatory mechanism were investigated by in vitro f...

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Bibliographic Details
Main Authors: Yongxia Cheng, Ruoqi Zhao, Mingwu Qiao, Yan Ma, Tiange Li, Ning Li, Yue Shen, Xianqing Huang, Lianjun Song
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
oligosaccharide
in vitro fermentation
intestinal flora
anti-inflammatory
Online Access:https://www.mdpi.com/2304-8158/13/4/626

Internet

https://www.mdpi.com/2304-8158/13/4/626

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