In Vitro Modulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean

In Vitro Modulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean

Legumes are a rich source of a wide range of compounds that may represent an important tool to overcome gut dysbiosis. In this work, the prebiotic potential of two cooked legumes (cowpea and black bean) was investigated in comparison with potato:beef mixture, as substrates in batch faecal culture fe...

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Bibliographic Details
Main Authors: Catarina Teixeira-Guedes, Tereza Sánchez-Moya, Cristina Pereira-Wilson, Gaspar Ros-Berruezo, Rubén López-Nicolás
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
cowpea
black bean
in vitro digestion
in vitro fermentation
prebiotic effect
short-chain fatty acids
Online Access:https://www.mdpi.com/2304-8158/9/7/861

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