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   <dc:title>Eubiotic effect of buckwheat D-fagomine in healthy rats</dc:title>
   <dc:creator>Hereu, Mercè</dc:creator>
   <dc:creator>Ramos Romero, Sara</dc:creator>
   <dc:creator>García-González, Natalia</dc:creator>
   <dc:creator>Amézqueta, Susana</dc:creator>
   <dc:creator>Torres, Josep Lluís</dc:creator>
   <dc:subject>Lactobacils</dc:subject>
   <dc:subject>Microbiota</dc:subject>
   <dc:subject>Bifidobacteris</dc:subject>
   <dc:subject>Lactobacillus</dc:subject>
   <dc:subject>Microbiota</dc:subject>
   <dc:subject>Bifidobacterium</dc:subject>
   <dc:description>Diversity and balance of gut microorganisms is fundamental for health throughout life. The aim of this study is to explore the possible eubiotic effect of the buckwheat iminosugar D-fagomine (0.096% w/w in standard feed) in growing healthy Wistar Kyoto rats. Feed and energy intake, residual energy in feces, and body weight gain were independent of D-fagomine supplementation throughout the intervention (24 weeks). The populations of significant bacterial subgroups and species were determined in fecal and cecal DNA by quantitative real-time PCR. D-Fagomine increased the Bacteroidetes:Firmicutes ratio and partially counteracted the loss of Lactobacilliales and Bifidobacteriales over time. The supplementation reduced the levels of excreted short- chain fatty acids (SCFAs) as determined by gas chromatography. This paper provides preliminary evidence that D-fagomine has the capacity to promote microbial functional diversity by increasing the Bacteroidetes:Firmicutes ratio and to mitigate the age-related reduction in populations of the putatively beneficial Lactobacilliales and Bifidobacteriales.</dc:description>
   <dc:date>2020-05-25T14:22:41Z</dc:date>
   <dc:date>2020-05-25T14:22:41Z</dc:date>
   <dc:date>2018-09-16</dc:date>
   <dc:date>2020-05-25T14:22:41Z</dc:date>
   <dc:type>info:eu-repo/semantics/article</dc:type>
   <dc:type>info:eu-repo/semantics/acceptedVersion</dc:type>
   <dc:identifier>1756-4646</dc:identifier>
   <dc:identifier>https://hdl.handle.net/2445/162310</dc:identifier>
   <dc:identifier>683722</dc:identifier>
   <dc:language>eng</dc:language>
   <dc:relation>Versió postprint del document publicat a: https://doi.org/10.1016/j.jff.2018.09.018</dc:relation>
   <dc:relation>Journal of Functional Foods, 2018, vol. 50, p. 120-126</dc:relation>
   <dc:relation>https://doi.org/10.1016/j.jff.2018.09.018</dc:relation>
   <dc:rights>cc-by-nc-nd (c) Hereu, Mercè et al., 2018</dc:rights>
   <dc:rights>http://creativecommons.org/licenses/by-nc-nd/3.0/es</dc:rights>
   <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
   <dc:format>7 p.</dc:format>
   <dc:format>application/pdf</dc:format>
   <dc:publisher>Elsevier</dc:publisher>
   <dc:source>Articles publicats en revistes  (Enginyeria Química i Química Analítica)</dc:source>
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