In Vitro Microbiotic Fermentation Causes an Extensive Metabolite Turnover of Rye Bran Phytochemicals

• Kati Hanhineva ,

  * E-mail: kati.hanhineva@uef.fi

  Affiliation Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland

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• Anna-Marja Aura,

  Affiliation VTT Technical Research Centre of Finland, Espoo, Finland

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• Ilana Rogachev,

  Affiliation Department of Plant Sciences, Weizmann Institute of Science, Rehovot, Israel

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• Sanni Matero,

  Affiliations Department of Food Science, University of Copenhagen, Copenhagen, Denmark, Department of Pharmaceutics and Analytical Chemistry, University of Copenhagen, Copenhagen, Denmark

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• Thomas Skov,

  Affiliation Department of Food Science, University of Copenhagen, Copenhagen, Denmark

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• Asaph Aharoni,

  Affiliation Department of Plant Sciences, Weizmann Institute of Science, Rehovot, Israel

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• Kaisa Poutanen,

  Affiliations Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland, VTT Technical Research Centre of Finland, Espoo, Finland

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• Hannu Mykkänen

  Affiliation Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland

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