1Gut microbial fermentation promotes the intestinal anti-inflammatory activity of Chinese yam polysaccharides

作者： Bai Y.; Zhou Y.; Zhang R.; Chen Y.; Wang F.; Zhang M.; SCIE（2023版） EI（2023版）

机构： Key Laboratory of Agro-products Processing; Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China; Sericultural & Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou; 510610; Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China); National Ethnic Affairs Commission of China/College of Life and Environmental Sciences; Minzu University of China; 100081; Sanya Institute; Hainan Academy of Agricultural Sciences; Haikou; 572025;

来源：Food Chemistry

关键词： Fatty acids Polysaccharides Anti-inflammatories Anti-inflammatory effects Chinese yam polysaccharide Digestion and fermentation Gastrointestinal digestion Gut microbiota Intestinal barriers Microbial fermentation Polysaccharide-gut microbiota interaction Prebiotic effect Fermentation

年份：2023