Processing Has Differential Effects on Microbiota-Accessible Carbohydrates in Whole Grains during In Vitro Fermentation

Author:

Smith Caroline1,Van Haute Mallory J.12,Rose Devin J.123ORCID

Affiliation:

1. Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, Nebraska, USA

2. Nebraska Food for Health Center, University of Nebraska–Lincoln, Lincoln, Nebraska, USA

3. Department of Agronomy and Horticulture, University of Nebraska–Lincoln, Lincoln, Nebraska, USA

Abstract

Dietary nondigestible carbohydrates, or dietary fiber, have long been recognized for their beneficial health effects. However, recent studies have revealed that fermentation of nondigestible carbohydrates by gut bacteria is critical in mediating many of the health-promoting properties of dietary fibers. Whole grains are excellent candidates to supply the microbiome with a plentiful source of nondigestible carbohydrates, although unfortunately a majority of these carbohydrates in whole grains are not available to gut bacteria for fermentation. Processing is known to alter the structural characteristics of nondigestible carbohydrates in whole grains, yet the relationship between these effects and gut microbial fermentation is unknown. This research aimed to address this important research gap by identifying interactions between whole-grain processing and gut bacteria, with the ultimate goal of increasing the availability of nondigestible carbohydrates for fermentation to enhance host health.

Funder

Nebraska Food for Health Center

UNL | IANR | Agricultural Research Division, Institute of Agriculture and Natural Resources

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

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