Article

Uncovering differences in rye and wheat degradation by human gut microbiota applying a quantitative multi-metaOmics in vitro approach

2025-06-06

Abstract excerpt

While wheat is the most common grain used in bread-making worldwide, rye is popular in many European countries too. Rye is associated with several health benefits, which is attributed to its comparatively higher fiber content (primarily fructans and arabinoxylans) that promote production of short chain fatty acids (SCFA) by gut microbiota, in particular butyrate. Intervention studies revealed bacterial alterations...

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Literature Corpus work: 0e1c9535-4689-54f9-9867-d3411a035bfb
DOI: 10.1101/2025.06.06.658233

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