H
Helle Nygaard Lærke
Researcher at Aarhus University
Publications - 106
Citations - 3701
Helle Nygaard Lærke is an academic researcher from Aarhus University. The author has contributed to research in topics: Arabinoxylan & Starch. The author has an hindex of 33, co-authored 96 publications receiving 2996 citations. Previous affiliations of Helle Nygaard Lærke include Aarhus University Hospital & University of Gothenburg.
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Journal ArticleDOI
Impact of Diet-Modulated Butyrate Production on Intestinal Barrier Function and Inflammation.
Knud Erik Bach Knudsen,Helle Nygaard Lærke,Mette Skou Hedemann,Tina Skau Nielsen,Anne Krog Ingerslev,Ditte Søvsø Gundelund Nielsen,Peter Kappel Theil,Stig Purup,Stine Hald,Anne Grethe Schioldan,Maria L. Marco,Søren Gregersen,Kjeld Hermansen +12 more
TL;DR: The effect of butyrate seems generally to be more consistent and positive oninflammatory markers related to the gut than on inflammatory markers in the peripheral tissue, and this discrepancy may be explained by differences inbutyrate concentrations in the gut compared with the much lower concentration at more remote sites.
Journal ArticleDOI
Intestinal morphology and enzymatic activity in newly weaned pigs fed contrasting fiber concentrations and fiber properties.
Mette Skou Hedemann,Maria Eskildsen,Helle Nygaard Lærke,C. Pedersen,Jan Erik Lindberg,P Laurinen,K. E. Bach Knudsen +6 more
TL;DR: The mucin content as determined by staining characteristics suggests that pigs fed high insoluble fiber diets might be better protected against pathogenic bacteria than pigs fed diets high in soluble fiber.
Journal ArticleDOI
The role of carbohydrates in intestinal health of pigs
TL;DR: The impact of carbohydrates on the gastrointestinal environment, the commensal microbiota, the fermentation processes and the resistance to infection diseases as exemplified by the influence on post weaning enteric disorders and swine dysentery is addressed.
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Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.
Afaf Kamal-Eldin,Helle Nygaard Lærke,Knud-Erik Bach Knudsen,Anna-Maija Lampi,Vieno Piironen,Herman Adlercreutz,Kati Katina,Kaisa Poutanen,Per Åman +8 more
TL;DR: The observed variation in the chemical composition of industrially produced rye brans calls for the need of standardisation of this commodity, especially when used as a functional ingredient in foods.
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Carbohydrate composition and in vitro digestibility of dry matter and nonstarch polysaccharides in corn, sorghum, and wheat and coproducts from these grains.
TL;DR: Grain and grain coproducts contain mostly insoluble NSP and arabinoxylans make up the majority of the total NSP fraction, and the in vitro digestibility of NSP depends on the amount and type of N SP and degree of lignification in the feed ingredient.