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International Journal of Food Sciences and Nutrition Volume 68, 2017 - Issue 4
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Food Composition and Analysis

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

Premsuda SamanBioscience Department, Thailand Institute of Scientific and Technological Research, Khlong Luang, Pathumthani, Thailand; ;School of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK;
,
Kieran M. TuohyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, TN, Italy;
,
José A. VázquezGroup of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Vigo, Spain; Correspondence[email protected]
,
Glenn GibsonDepartment of Food Biosciences, School of Chemistry Food Bioscience and Pharmacy, University of Reading, Reading, UK
&
Severino S. PandiellaSchool of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK;
Pages 421-428 | Received 02 Sep 2016, Accepted 03 Nov 2016, Published online: 21 Nov 2016
 
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Abstract

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.

Disclosure statement

The authors declare that there is no conflict of interest.

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