Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and
widely cultivated. In recent time, health and nutritional benefits of the pea and its by …

Plant-based protein products, either as a protein supplement or food ingredient, have
gained increasing consumer attention and interest owing to their 'organic'green nature and …

This study investigated the fermentation characteristics and microbial responses of human
milk oligosaccharides (HMOs) by individual Bifidobacterium longum-dominant infant fecal …

Human milk oligosaccharides (hMOs) in mothers' milk play a crucial role in guiding the
colonization of microbiota and gut-immune barrier development in infants. Non-digestible …

Prebiotics are substrates that can increase bacterial growth while also benefiting the host.
The presence of enzymes responsible for hydrolysing the glycosidic bond in the prebiotic …

Arabinoxylan (AX) is an essential component of dietary fiber with potential prebiotic
properties. However, owing to its complex structure, fermentation of AX by gut microbes is …

Carbohydrates are the potential food components holding prime significance in biological
functionality and technological performance of food products. They are predominant sources …

Legumes are major ingredients in the Mediterranean diet, playing an essential role in
developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among …

Despite the nutritional properties of alfalfa, its production is mainly for animal feed and it is
undervalued as a food source. In this study, the valorization of alfalfa as a potential source of …

Iron deficiency remains a public health challenge globally. Prebiotics have the potential to
improve iron bioavailability by modulating intestinal bacterial population, increasing SCFA …