Food carbohydrates in the gut: structural diversity, microbial utilization, and analytical strategies - Lee, HyunJi; Song, JaeHui; Lee, Bokyung; Cha, Jaeho; Lee, Hyeyoung (Food science and biotechnology, 2024)
Keywords: bioactive properties; Biological activity; Carbohydrates; Carbon; Cellulose; Chemistry; Chemistry and Materials Science; Chromatography; Dietary fiber; digestion; Digestive system; Energy storage; Enzymes; Fermentation; Food; food composition; Food Science; Functional analysis; Gastrointestinal tract; Gut microbiota; Intestinal microflora; intestinal microorganisms; Lactose; Large intestine; Mass spectrometry; Mass spectroscopy; Metabolism; Microbiota; Microorganisms; Milk; Next-generation sequencing; Nutrition; Polymerization; Review; 식품과학; Structural diversity; Carbohydrate; The gut microbiota; Carbohydrate-active enzymes (CAZymes); Mass spectrometry