Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal

著者: Patrice D. Cani, Elodie Lecourt, Evelyne Dewulf, Florence Sohet, Barbara D. Pachikian, Damien Naslain, Fabienne De Backer, Audrey M. Neyrinck, Nathalie M. Delzenne - American Journal of Clinical Nutrition 2009 被引用: 754