In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technologySaman, P., Tuohy, K. M., Vázquez, J. A., Gibson, G. 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 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1080/09637486.2016.1258045 Abstract/SummaryThe 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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