Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro

Wheat bran (WB) has several health‐promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubated under a...

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Bibliographic Details
Published in:Food bioengineering 2023-09, Vol.2 (3), p.223-232
Main Authors: Takei, Natsumi, Miyashita, Ayumi, Kuda, Takashi, Xia, Yumeng, Koga, Kazuya, Nakamura, Ayaka, Takahashi, Hajime
Format: Article
Language:English
Subjects:
Acetic acid
Anaerobic conditions
Antioxidants
Bacteria
Bifidobacterium
Culture
Diabetes
faecal culture
Faecalibacterium
Feces
Fermentation
Fermented food
Gene sequencing
gut microbiota
Human subjects
Lipids
Metabolites
Microbiota
Microorganisms
Pathogens
Proteins
rRNA 16S
Scavenging
Superoxide anions
Wheat
Wheat bran
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Summary:Wheat bran (WB) has several health‐promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubated under anaerobic conditions for 24 h. The microbiota in the cultures was analysed using 16S rRNA (V4) gene amplicon sequencing. The addition of WB decreased the pH from 6.9 to 5.9 ( p  
ISSN:2770-2081
2770-2081
DOI:10.1002/fbe2.12061