The prebiotic ability of several rice bran fractions obtained by debranning (RBD) using human microbiota was studied in anaerobic batch cultures with agitation and pH-controlled. Fraction C (3.8–5% w/w pearling) from RBD increased the number of bifidobacteria and lactobacteria compared with the positive control, raftilose P95. RBD fermentation induced changes in the short-chain fatty acid (SCFA) profile. In addition, Fraction C revealed the highest growth of positive lactobacteria than commercial control. The present work illustrates the prebiotic capacity of RBD to modulate human microbiota and highlights that fraction C could be an economical source for use in human food as well as an interesting alternative to valorise a by-product of cereal industry
Saman, P.; Tuohy, K.M.; Vázquez, J.A.; Gibson, G.; Pandiella, S.S. (2017). In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 68 (4): 421-428. doi: 10.1080/09637486.2016.1258045 handle: http://hdl.handle.net/10449/36523
In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology
Tuohy, Kieran Michael;
2017-01-01
Abstract
The prebiotic ability of several rice bran fractions obtained by debranning (RBD) using human microbiota was studied in anaerobic batch cultures with agitation and pH-controlled. Fraction C (3.8–5% w/w pearling) from RBD increased the number of bifidobacteria and lactobacteria compared with the positive control, raftilose P95. RBD fermentation induced changes in the short-chain fatty acid (SCFA) profile. In addition, Fraction C revealed the highest growth of positive lactobacteria than commercial control. The present work illustrates the prebiotic capacity of RBD to modulate human microbiota and highlights that fraction C could be an economical source for use in human food as well as an interesting alternative to valorise a by-product of cereal industry
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