Fermentation of Chicory Fructo ‐oligosaccharides and Native Inulin by Infant Faecal Microbiota Attenuates Pro‐inflammatory Responses in Immature Dendritic Cells in an Infant‐age Dependent and Fructan‐Specific Way

ConclusionOur findings demonstrate that fermentation of FOS and native inulin is dependent on the infant's age and fructan structure. Fermentation enhances attenuating effects of pro ‐inflammatory responses in DCs, which depend mainly on microbial metabolites formed during fermentation.This article is protected by copyright. All rights reserved

Source: Molecular Nutrition and Food Research - May 17, 2020 Category: Food Science Authors: Madelon J. Logtenberg, Renate Akkerman, Ran An, Gerben D.A. Hermes, Bart J. Haan, Marijke M. Faas, Erwin G. Zoetendal, Henk A. Schols, Paul Vos Tags: Research Article Source Type: research