Effect of Sequential Extraction Methods on the Structure and <i>In Vitro</i> Fermentation Characteristics of the Polysaccharides from Sea Buckthorn Pomace
was most abundant in the W group. These findings indicate that compositional differences among polysaccharide fractions influence gut microbial composition and SCFA production.
Authors
- Jianle Chen (ORCID: https://orcid.org/0000-0002-2508-7785)
- W B Wang
- Bingyao Bai
- Zhihao Yang
- C H A N Yu
- Luxi Jiang
- Shiguo Chen (ORCID: https://orcid.org/0000-0002-6439-7735)
- Xingqian Ye
Institutions
- Tarim University (CN)
- Food Research Institute (SK)
- Yangtze River Delta Physics Research Center (China) (CN)
- Institute of Food Science & Technology (GB)
- Zhejiang University (CN)
Publication Details
- Journal
- Journal of Agricultural and Food Chemistry
- Published
- 2026-04-20
- DOI
- https://doi.org/10.1021/acs.jafc.5c18000
- Primary Topic
- Phytochemical and Pharmacological Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Key Research and Development Program of China Stem Cell and Translational Research
- Science and Technology Department of Zhejiang Province
- Key Research and Development Program of Zhejiang Province