Prebiotic | The Sourdough School

The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread Making Processes

Metabolomic response to coffee consumption application toa three-stage clinical trial

Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

An in-vitro investigation into the prebiotic potential of xylan derived from the edible red seaweed Palmaria palmata

Effects of a-Galactooligosaccharides from Chickpeas on High-Fat-Diet-Induced Metabolic Syndrome in Mice

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

Ferulic Acid: A Hope for Alzheimer’s Disease Therapy from Plants

Prebiotic Effect of Lycopene and Dark Chocolate on Gut Microbiome with Systemic Changes in Liver Metabolism, Skeletal Muscles and Skin in Moderately Obese Persons

Impact of Omega-3 Fatty Acids on the Gut Microbiota

Short Chain Fatty Acids (SCFAs)-Mediated Gut Epithelial and Immune Regulation and Its Relevance for Inflammatory Bowel Diseases

Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System

A review of the role of soluble fiber in health with specific reference to wheat dextrin

Resistant Starch: Promise for Improving Human Health

Resistant starch and “the butyrate revolution”