In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology. (19th May 2017)

• Record Type: Journal Article
• Authors: Saman, Premsuda; Tuohy, Kieran M.; Vázquez, José A.; Gibson, Glenn; Pandiella, Severino S.
• Is Part Of: International journal of food sciences and nutrition. Volume 68:Number 4(2017)
• Page Start: 421
• Page End: 428
• Publication Date: 2017-05-19
• Subjects: Rice bran -- debranning -- batch cultures -- prebiotic -- human microbiota; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2016.1258045
• Languages: English
• ISSNs: 0963-7486

Abstract

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.