Daily intake of wheat germ-enriched bread may promote a healthy gut bacterial microbiota: a randomised controlled trial

doi:10.1007/s00394-019-02045-x

Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/65965

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Campo DC	Valor	Idioma
dc.contributor.author	Moreira-Rosário, André	por
dc.contributor.author	Marques, Cláudia	por
dc.contributor.author	Pinheiro, Helder	por
dc.contributor.author	Norberto, Sónia	por
dc.contributor.author	Sintra, Diana	por
dc.contributor.author	Teixeira, J. A.	por
dc.contributor.author	Calhau, Conceição	por
dc.contributor.author	Azevedo, Luís Filipe	por
dc.date.accessioned	2020-07-13T11:22:37Z	-
dc.date.available	2020-07-13T11:22:37Z	-
dc.date.issued	2020	-
dc.identifier.citation	Moreira-Rosário, André; Marques, Cláudia; Pinheiro, Helder; Norberto, Sónia; Sintra, Diana; Teixeira, José A.; Calhau, Conceição; Azevedo, Luís Filipe, Daily intake of wheat germ-enriched bread may promote a healthy gut bacterial microbiota: a randomised controlled trial. European Journal of Nutrition, 59, 1951-1961, 2020	por
dc.identifier.issn	1436-6207	por
dc.identifier.uri	https://hdl.handle.net/1822/65965	-
dc.description.abstract	Wheat bran fibre has a beneficial effect on gastrointestinal function, but evidence for wheat germ is scarce. Accordingly, we evaluated the effects of daily intake of wheat germ on gastrointestinal discomfort and gut microbiota by adding wheat germ to refined (white) wheat bread, the most consumed bread type. We hypothesised that an improvement in the composition of refined bread could beneficially affect intestinal health without compromising consumers' acceptance.	por
dc.description.sponsorship	AM-R, CC, and LFA were responsible for the study design, carrying out the trial, data analysis, manuscript writ-ing, and final revision. CM, HP, SN and DS were partially responsi-ble for the data collection and analysis. JAT collaborated in the study design and final revision of the manuscript. AM-R and LFA were responsible for the statistical analysis. CC and LFA were coordina-tors of the project, with an equal contribution. This work is part of the VALORINTEGRADOR project, and was supported by the Programa Operacional Competitividade e Internacionalização and by National Funds through the Fundação para a Ciência e a Tecnologia (through the operations FCOMP-01-0202-FEDER-038861 and POCI-01-0145-FEDER-007746). Our thanks to Germen and Padaria Ribeiro for the production of the bread used in this trial. We would like to thank Fran-cisca Mendes for her assistance in laboratory work. We are also espe-cially grateful to all participants for their enthusiastic collaboration in this study. We extend our thanks to Milaydis Sosa-Napolskij for proof reading this manuscript.	por
dc.language.iso	eng	por
dc.publisher	Springer	por
dc.rights	openAccess	por
dc.subject	Gastrointestinal discomfort	por
dc.subject	Gut microbiota	por
dc.subject	Bread Wheat germ	por
dc.subject	Randomised controlled trial	por
dc.subject	Bread	por
dc.subject	Wheat germ	por
dc.title	Daily intake of wheat germ-enriched bread may promote a healthy gut bacterial microbiota: a randomised controlled trial	por
dc.type	article	-
dc.peerreviewed	yes	por
dc.relation.publisherversion	https://www.springer.com/food+science/journal/394	por
dc.comments	CEB51890	por
oaire.citationStartPage	1951	por
oaire.citationEndPage	1961	por
oaire.citationIssue	5	por
oaire.citationVolume	59	por
dc.date.updated	2020-07-13T10:18:45Z	-
dc.identifier.eissn	1436-6215	por
dc.identifier.doi	10.1007/s00394-019-02045-x	por
dc.identifier.pmid	31325040	por
dc.description.publicationversion	info:eu-repo/semantics/publishedVersion	-
dc.subject.wos	Science & Technology	por
sdum.journal	European Journal of Nutrition	por
Aparece nas coleções:	CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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