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In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology

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Saman, P., Tuohy, K. M., Vázquez, J. A., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476 and 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). pp. 421-428. ISSN 1465-3478

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To link to this item DOI: 10.1080/09637486.2016.1258045

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
ID Code:68887
Publisher:Informa Healthcare
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