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Title

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

AuthorsSaman, Premsuda; Tuohy, Kieran M.; Vázquez, José Antonio ; Gibson, Glenn; Pandiella, Severino S.
KeywordsRice bran
Debranning
Batch cultures
Prebiotic
Human microbiota
Issue Date2017
PublisherTaylor & Francis
CitationInternational Journal of Food Sciences and Nutrition 68(4): 421-428 (2017)
AbstractThe 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.
Description8 páginas, 2 figuras, 3 tablas
Publisher version (URL)http://dx.doi.org/10.1080/09637486.2016.1258045
URIhttp://hdl.handle.net/10261/148848
DOI10.1080/09637486.2016.1258045
ISSN0963-7486
E-ISSN1465-3478
Appears in Collections:(IIM) Artículos
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