title: Characterisation of the binding capacities and affinities of wheat bran, fruit and vegetable fibres for MeIQx, before and after fermentation.
abstract: Binding capacities and affinities of dietary fibres and fermented fibre residues for MeIQx are much higher for brans than for fruit and vegetable fibres. Bran residues concentrated distally in the colon would provide a substantial binding matrix. Small intestinal conditions are not so conducive to hydrophobic adsorption.
authors.affiliation: Food Molecular Biochemistry Department, Institute of Food Research, Colney, Norwich, UK. peter.ryden@bbsrc.ac.uk
authors.forename: P
authors.initials: P
authors.lastname: Ryden
authors.forename: J A
authors.initials: JA
authors.lastname: Robertson
mesh_terms: D001647:Bile Acids and Salts / Q000378:metabolism; D004043:Dietary Fiber / Q000378:metabolism*; D005285:Fermentation / Q000502:physiology*; D005638:Fruit / Q000737:chemistry / Q000378:metabolism*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D011810:Quinoxalines / Q000378:metabolism*; D014675:Vegetables / Q000737:chemistry / Q000378:metabolism*
chemical_list: D001647:Bile Acids and Salts; D004043:Dietary Fiber; D011810:Quinoxalines