In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream.
Identifieur interne : 000C63 ( PubMed/Curation ); précédent : 000C62; suivant : 000C64In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream.
Auteurs : K. Manderson [Royaume-Uni] ; M. Pinart ; K M Tuohy ; W E Grace ; A T Hotchkiss ; W. Widmer ; M P Yadhav ; G R Gibson ; R A RastallSource :
- Applied and environmental microbiology [ 0099-2240 ] ; 2005.
English descriptors
- KwdEn :
- Beverages (microbiology), Bifidobacterium (classification), Bifidobacterium (isolation & purification), Carboxylic Acids (analysis), Chromatography, Ion Exchange, Citrus sinensis (microbiology), Eubacterium (classification), Eubacterium (isolation & purification), Feces (microbiology), Fermentation, Humans, Monosaccharides (analysis), Oligosaccharides (chemistry), Oligosaccharides (isolation & purification), Pectins.
- MESH :
- chemical , analysis : Carboxylic Acids, Monosaccharides.
- chemical , chemistry : Oligosaccharides.
- classification : Bifidobacterium, Eubacterium.
- isolation & purification : Bifidobacterium, Eubacterium, Oligosaccharides.
- microbiology : Beverages, Citrus sinensis, Feces.
- Chromatography, Ion Exchange, Fermentation, Humans, Pectins.
Abstract
Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligosaccharides derived from orange products had on the composition of the fecal microbiota. The effects were measured through fluorescent in situ hybridization to determine changes in bacterial populations, fermentation end products were analyzed by high-performance liquid chromatography to assess short-chain fatty acid concentrations, and subsequently, a prebiotic index (PI) was determined. Pectic oligosaccharides (POS) were able to increase the bifidobacterial and Eubacterium rectale numbers, albeit resulting in a lower prebiotic index than that from fructo-oligosaccharide metabolism. Orange albedo maintained the growth of most bacterial populations and gave a PI similar to that of soluble starch. Fermentation of POS resulted in an increase in the Eubacterium rectale numbers and concomitantly increased butyrate production. In conclusion, this study has shown that POS can have a beneficial effect on the fecal microflora; however, a classical prebiotic effect was not found. An increase in the Eubacterium rectale population was found, and butyrate levels increased, which is of potential benefit to the host.
DOI: 10.1128/AEM.71.12.8383-8389.2005
PubMed: 16332825
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000C63
Links to Exploration step
pubmed:16332825Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream.</title><author><name sortKey="Manderson, K" sort="Manderson, K" uniqKey="Manderson K" first="K" last="Manderson">K. Manderson</name><affiliation wicri:level="1"><nlm:affiliation>School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom. r.a.rastall@rdg.ac.uk.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP</wicri:regionArea></affiliation></author><author><name sortKey="Pinart, M" sort="Pinart, M" uniqKey="Pinart M" first="M" last="Pinart">M. Pinart</name></author><author><name sortKey="Tuohy, K M" sort="Tuohy, K M" uniqKey="Tuohy K" first="K M" last="Tuohy">K M Tuohy</name></author><author><name sortKey="Grace, W E" sort="Grace, W E" uniqKey="Grace W" first="W E" last="Grace">W E Grace</name></author><author><name sortKey="Hotchkiss, A T" sort="Hotchkiss, A T" uniqKey="Hotchkiss A" first="A T" last="Hotchkiss">A T Hotchkiss</name></author><author><name sortKey="Widmer, W" sort="Widmer, W" uniqKey="Widmer W" first="W" last="Widmer">W. Widmer</name></author><author><name sortKey="Yadhav, M P" sort="Yadhav, M P" uniqKey="Yadhav M" first="M P" last="Yadhav">M P Yadhav</name></author><author><name sortKey="Gibson, G R" sort="Gibson, G R" uniqKey="Gibson G" first="G R" last="Gibson">G R Gibson</name></author><author><name sortKey="Rastall, R A" sort="Rastall, R A" uniqKey="Rastall R" first="R A" last="Rastall">R A Rastall</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2005">2005</date><idno type="RBID">pubmed:16332825</idno><idno type="pmid">16332825</idno><idno type="doi">10.1128/AEM.71.12.8383-8389.2005</idno><idno type="wicri:Area/PubMed/Corpus">000C63</idno><idno type="wicri:Area/PubMed/Curation">000C63</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream.</title><author><name sortKey="Manderson, K" sort="Manderson, K" uniqKey="Manderson K" first="K" last="Manderson">K. Manderson</name><affiliation wicri:level="1"><nlm:affiliation>School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom. r.a.rastall@rdg.ac.uk.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP</wicri:regionArea></affiliation></author><author><name sortKey="Pinart, M" sort="Pinart, M" uniqKey="Pinart M" first="M" last="Pinart">M. Pinart</name></author><author><name sortKey="Tuohy, K M" sort="Tuohy, K M" uniqKey="Tuohy K" first="K M" last="Tuohy">K M Tuohy</name></author><author><name sortKey="Grace, W E" sort="Grace, W E" uniqKey="Grace W" first="W E" last="Grace">W E Grace</name></author><author><name sortKey="Hotchkiss, A T" sort="Hotchkiss, A T" uniqKey="Hotchkiss A" first="A T" last="Hotchkiss">A T Hotchkiss</name></author><author><name sortKey="Widmer, W" sort="Widmer, W" uniqKey="Widmer W" first="W" last="Widmer">W. Widmer</name></author><author><name sortKey="Yadhav, M P" sort="Yadhav, M P" uniqKey="Yadhav M" first="M P" last="Yadhav">M P Yadhav</name></author><author><name sortKey="Gibson, G R" sort="Gibson, G R" uniqKey="Gibson G" first="G R" last="Gibson">G R Gibson</name></author><author><name sortKey="Rastall, R A" sort="Rastall, R A" uniqKey="Rastall R" first="R A" last="Rastall">R A Rastall</name></author></analytic><series><title level="j">Applied and environmental microbiology</title><idno type="ISSN">0099-2240</idno><imprint><date when="2005" type="published">2005</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (microbiology)</term><term>Bifidobacterium (classification)</term><term>Bifidobacterium (isolation & purification)</term><term>Carboxylic Acids (analysis)</term><term>Chromatography, Ion Exchange</term><term>Citrus sinensis (microbiology)</term><term>Eubacterium (classification)</term><term>Eubacterium (isolation & purification)</term><term>Feces (microbiology)</term><term>Fermentation</term><term>Humans</term><term>Monosaccharides (analysis)</term><term>Oligosaccharides (chemistry)</term><term>Oligosaccharides (isolation & purification)</term><term>Pectins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Carboxylic Acids</term><term>Monosaccharides</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Oligosaccharides</term></keywords><keywords scheme="MESH" qualifier="classification" xml:lang="en"><term>Bifidobacterium</term><term>Eubacterium</term></keywords><keywords scheme="MESH" qualifier="isolation & purification" xml:lang="en"><term>Bifidobacterium</term><term>Eubacterium</term><term>Oligosaccharides</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Feces</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, Ion Exchange</term><term>Fermentation</term><term>Humans</term><term>Pectins</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligosaccharides derived from orange products had on the composition of the fecal microbiota. The effects were measured through fluorescent in situ hybridization to determine changes in bacterial populations, fermentation end products were analyzed by high-performance liquid chromatography to assess short-chain fatty acid concentrations, and subsequently, a prebiotic index (PI) was determined. Pectic oligosaccharides (POS) were able to increase the bifidobacterial and Eubacterium rectale numbers, albeit resulting in a lower prebiotic index than that from fructo-oligosaccharide metabolism. Orange albedo maintained the growth of most bacterial populations and gave a PI similar to that of soluble starch. Fermentation of POS resulted in an increase in the Eubacterium rectale numbers and concomitantly increased butyrate production. In conclusion, this study has shown that POS can have a beneficial effect on the fecal microflora; however, a classical prebiotic effect was not found. An increase in the Eubacterium rectale population was found, and butyrate levels increased, which is of potential benefit to the host.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">16332825</PMID><DateCreated><Year>2005</Year><Month>12</Month><Day>7</Day></DateCreated><DateCompleted><Year>2006</Year><Month>02</Month><Day>07</Day></DateCompleted><DateRevised><Year>2014</Year><Month>9</Month><Day>10</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0099-2240</ISSN><JournalIssue CitedMedium="Print"><Volume>71</Volume><Issue>12</Issue><PubDate><Year>2005</Year><Month>Dec</Month></PubDate></JournalIssue><Title>Applied and environmental microbiology</Title><ISOAbbreviation>Appl. Environ. Microbiol.</ISOAbbreviation></Journal><ArticleTitle>In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream.</ArticleTitle><Pagination><MedlinePgn>8383-9</MedlinePgn></Pagination><Abstract><AbstractText>Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligosaccharides derived from orange products had on the composition of the fecal microbiota. The effects were measured through fluorescent in situ hybridization to determine changes in bacterial populations, fermentation end products were analyzed by high-performance liquid chromatography to assess short-chain fatty acid concentrations, and subsequently, a prebiotic index (PI) was determined. Pectic oligosaccharides (POS) were able to increase the bifidobacterial and Eubacterium rectale numbers, albeit resulting in a lower prebiotic index than that from fructo-oligosaccharide metabolism. Orange albedo maintained the growth of most bacterial populations and gave a PI similar to that of soluble starch. Fermentation of POS resulted in an increase in the Eubacterium rectale numbers and concomitantly increased butyrate production. In conclusion, this study has shown that POS can have a beneficial effect on the fecal microflora; however, a classical prebiotic effect was not found. An increase in the Eubacterium rectale population was found, and butyrate levels increased, which is of potential benefit to the host.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Manderson</LastName><ForeName>K</ForeName><Initials>K</Initials><AffiliationInfo><Affiliation>School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom. r.a.rastall@rdg.ac.uk.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Pinart</LastName><ForeName>M</ForeName><Initials>M</Initials></Author><Author ValidYN="Y"><LastName>Tuohy</LastName><ForeName>K M</ForeName><Initials>KM</Initials></Author><Author ValidYN="Y"><LastName>Grace</LastName><ForeName>W E</ForeName><Initials>WE</Initials></Author><Author ValidYN="Y"><LastName>Hotchkiss</LastName><ForeName>A T</ForeName><Initials>AT</Initials></Author><Author ValidYN="Y"><LastName>Widmer</LastName><ForeName>W</ForeName><Initials>W</Initials></Author><Author ValidYN="Y"><LastName>Yadhav</LastName><ForeName>M P</ForeName><Initials>MP</Initials></Author><Author ValidYN="Y"><LastName>Gibson</LastName><ForeName>G R</ForeName><Initials>GR</Initials></Author><Author ValidYN="Y"><LastName>Rastall</LastName><ForeName>R A</ForeName><Initials>RA</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Appl Environ Microbiol</MedlineTA><NlmUniqueID>7605801</NlmUniqueID><ISSNLinking>0099-2240</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D002264">Carboxylic Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D009005">Monosaccharides</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D009844">Oligosaccharides</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010368">Pectins</NameOfSubstance></Chemical><Chemical><RegistryNumber>9000-69-5</RegistryNumber><NameOfSubstance UI="C030121">pectin</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><CommentsCorrectionsList><CommentsCorrections RefType="Cites"><RefSource>Br J Nutr. 2002 May;87 Suppl 2:S241-6</RefSource><PMID Version="1">12088524</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Br J Nutr. 2002 May;87 Suppl 2:S193-7</RefSource><PMID Version="1">12088518</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 2003 Feb;69(2):1136-42</RefSource><PMID Version="1">12571040</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>FEMS Microbiol Lett. 2003 Jan 21;218(1):101-5</RefSource><PMID Version="1">12583904</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Anticancer Res. 2003 Jan-Feb;23(1A):341-6</RefSource><PMID Version="1">12680234</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Plant Physiol. 2003 Aug;132(4):1781-9</RefSource><PMID Version="1">12913136</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Lett Appl Microbiol. 2003;37(4):281-4</RefSource><PMID Version="1">12969489</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Br J Nutr. 2003 Sep;90(3):607-15</RefSource><PMID Version="1">13129467</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Agric Food Chem. 2003 Dec 3;51(25):7410-7</RefSource><PMID Version="1">14640592</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Biochem Soc Trans. 2004 Dec;32(Pt 6):1100-2</RefSource><PMID Version="1">15506978</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Anal Biochem. 1990 Feb 1;184(2):200-6</RefSource><PMID Version="1">2327565</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Anal Biochem. 1991 Aug 15;197(1):157-62</RefSource><PMID Version="1">1952059</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Appl Bacteriol. 1993 Oct;75(4):373-80</RefSource><PMID Version="1">8226394</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Pediatr Gastroenterol Nutr. 1994 Feb;18(2):159-64</RefSource><PMID Version="1">8014762</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Appl Bacteriol. 1994 Oct;77(4):412-20</RefSource><PMID Version="1">7989269</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Int J Cancer. 1995 Jan 27;60(3):400-6</RefSource><PMID Version="1">7829251</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Nutr. 1995 Jun;125(6):1401-12</RefSource><PMID Version="1">7782892</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 1995 Aug;61(8):3069-75</RefSource><PMID Version="1">7487040</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Microbiology. 1996 May;142 ( Pt 5):1097-106</RefSource><PMID Version="1">8704951</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 1997 Feb;63(2):513-8</RefSource><PMID Version="1">9023930</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Baillieres Clin Gastroenterol. 1997 Mar;11(1):153-74</RefSource><PMID Version="1">9192066</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 1998 Sep;64(9):3336-45</RefSource><PMID Version="1">9726880</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Nutr. 1999 Jul;129(7 Suppl):1478S-82S</RefSource><PMID Version="1">10395625</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Gut. 2000 Jan;46(1):73-7</RefSource><PMID Version="1">10601058</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 2000 Apr;66(4):1321-7</RefSource><PMID Version="1">10742206</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 2000 Apr;66(4):1654-61</RefSource><PMID Version="1">10742256</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 2000 Oct;66(10):4523-7</RefSource><PMID Version="1">11010909</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Gut. 2000 Nov;47(5):646-52</RefSource><PMID Version="1">11034580</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Phytochemistry. 2001 Jul;57(6):929-67</RefSource><PMID Version="1">11423142</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Br J Nutr. 2001 Aug;86(2):291-300</RefSource><PMID Version="1">11502244</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Br J Nutr. 2001 Sep;86(3):341-8</RefSource><PMID Version="1">11570986</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Appl Microbiol. 2001 Nov;91(5):878-87</RefSource><PMID Version="1">11722666</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>J Appl Microbiol. 2002;93(3):505-11</RefSource><PMID Version="1">12174051</PMID></CommentsCorrections></CommentsCorrectionsList><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001644" MajorTopicYN="N">Bifidobacterium</DescriptorName><QualifierName UI="Q000145" MajorTopicYN="N">classification</QualifierName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002264" MajorTopicYN="N">Carboxylic Acids</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002852" MajorTopicYN="N">Chromatography, Ion Exchange</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005051" MajorTopicYN="N">Eubacterium</DescriptorName><QualifierName UI="Q000145" MajorTopicYN="N">classification</QualifierName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005243" MajorTopicYN="N">Feces</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="N">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009005" MajorTopicYN="N">Monosaccharides</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009844" MajorTopicYN="N">Oligosaccharides</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000302" MajorTopicYN="Y">isolation & purification</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010368" MajorTopicYN="N">Pectins</DescriptorName></MeshHeading></MeshHeadingList><OtherID Source="NLM">PMC1317361</OtherID></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2005</Year><Month>12</Month><Day>8</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2006</Year><Month>2</Month><Day>8</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2005</Year><Month>12</Month><Day>8</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">16332825</ArticleId><ArticleId IdType="pii">71/12/8383</ArticleId><ArticleId IdType="doi">10.1128/AEM.71.12.8383-8389.2005</ArticleId><ArticleId IdType="pmc">PMC1317361</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PubMed/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000C63 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/PubMed/Curation/biblio.hfd -nk 000C63 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= PubMed
|étape= Curation
|type= RBID
|clé= pubmed:16332825
|texte= In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/PubMed/Curation/RBID.i -Sk "pubmed:16332825" \
| HfdSelect -Kh $EXPLOR_AREA/Data/PubMed/Curation/biblio.hfd \
| NlmPubMed2Wicri -a OrangerV1
| This area was generated with Dilib version V0.6.25. |  |