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Título: | In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology |
Autor: | Saman, Premsuda; Tuohy, Kieran M.; Vázquez, José Antonio CSIC ORCID; Gibson, Glenn; Pandiella, Severino S. | Palabras clave: | Rice bran Debranning Batch cultures Prebiotic Human microbiota |
Fecha de publicación: | 2017 | Editor: | Taylor & Francis | Citación: | International Journal of Food Sciences and Nutrition 68(4): 421-428 (2017) | Resumen: | 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. | Descripción: | 8 páginas, 2 figuras, 3 tablas | Versión del editor: | http://dx.doi.org/10.1080/09637486.2016.1258045 | URI: | http://hdl.handle.net/10261/148848 | DOI: | 10.1080/09637486.2016.1258045 | ISSN: | 0963-7486 | E-ISSN: | 1465-3478 |
Aparece en las colecciones: | (IIM) Artículos |
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In_vitro_evaluation_prebiotic_2017.pdf | 296,69 kB | Adobe PDF | Visualizar/Abrir |
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