Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods

Caroline Smitha Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;b Grain Research and Quality, Ardent Mills, Denver, CO, USAView further author information

Mallory J. Van Hautea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USA;d Research and Development, Synbiotic Health, Lincoln, NE, USAView further author information

Yibo Xiana Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information

Rafael R. Segura Munoza Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USA;e Department of Systems & Synthetic Microbiology, Max Planck Institute for Terrestrial Microbiology, Marburg, GermanyView further author information

Sujun Liua Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information

Robert J. Schmaltza Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USAView further author information

Amanda E. Ramer-Taita Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USACorrespondence[email protected]
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Devin J. Rosea Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA;c Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, NE, USA;f Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USACorrespondence[email protected]
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Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods

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