In vitro fermentabilities of whole wheat as compared with refined wheat in different cultivars. (January 2019)

• Record Type: Journal Article
• Authors: Gong, Lingxiao; Chi, Hailin; Wang, Jing; Zhang, Huijuan; Sun, Baoguo
• Is Part Of: Journal of functional foods. Volume 52(2019)
• Page Start: 505
• Page End: 515
• Publication Date: 2019-01
• Subjects: Whole wheat -- In vitro digestion -- In vitro fermentation -- Gut microbiota -- Prebiotic activity; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2018.11.027
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphic abstract: Highlights: Whole wheats formed distinct modulatory effects on gut microbiota and composition characteristics from the refined wheats. Not all whole wheat exhibited greater prebiotic effects than refined wheat from the same cultivar. Digesta composition and the combined effects of its components should be taken into consideration when selecting whole wheat as prebiotics. Abstract: The modulatory effects on gut microbiota of whole (WW) versus refined wheat (RW) of nine cultivars were evaluated. Starch, protein, dietary fiber and phenolic acids remained in the digesta played key roles in microbial growth regulation. Due to the interactions among the components, the final digesta was not based on their original composition. Overall, compared with RW, WW provided 0.87–2.97-fold the amounts of dietary fiber, and 1.61–4.33-fold the amounts of phenolic compounds as substrates for gut microbiota, though substrates could show an inverse relationship with the bacteria growth. The WWs formed distinct modulatory effects on gut microbiota by stimulating the growth of beneficial bacteria ( Acidaminococcus, Bifidobacterium, Lactobacillus ), inhibiting that of pathogenic bacteria ( Escherichia, Clostridium, Streptococcus ) from the RWs. Our findings suggest that digesta composition instead of original composition and the combined effects of its components should be taken into consideration when selecting whole wheat as prebiotics.