Age-related effects on the modulation of gut microbiota by pectins and their derivatives: an <i>in vitro</i> study.

Front Microbiol · 2023 · PMC10354267 · PMID 37476669

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showed a trendno p-value reported

This hypothesis of slow fermentation is supported by one in vitro study that showed a trend from rise to decline of relative abundances of F. prausnitzii during fermentation with methylated pectin oligosaccharides ( Onumpai et al., 2011 ).

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