Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans
Because diet influences gut microbiota composition and function, the purpose of this study was to determine how fecal donor diet impacts in vitro fermentation properties of whole grain flours and brans from corn, oats, rye, and wheat. Samples were fermented with fecal microbiota from subjects with s...
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doaj-ab6ee1ee216941268d6cd7cf245a5c502021-04-30T07:09:24ZengElsevierJournal of Functional Foods1756-46462017-02-0129281289Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and bransSandrayee Brahma0Inés Martínez1Jens Walter2Jennifer Clarke3Tanhia Gonzalez4Ravi Menon5Devin J. Rose6Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USADepartment of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, AB, CanadaDepartment of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, AB, Canada; Department of Biological Sciences, University of Alberta, Edmonton, AB, CanadaDepartment of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA; Department of Statistics, University of Nebraska-Lincoln, Lincoln, NE, USABell Institute of Health and Nutrition, General Mills Inc., Minneapolis, MN, USABell Institute of Health and Nutrition, General Mills Inc., Minneapolis, MN, USADepartment of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA; Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA; Corresponding author at: Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N. 21st St., Lincoln, NE 68588, USA.Because diet influences gut microbiota composition and function, the purpose of this study was to determine how fecal donor diet impacts in vitro fermentation properties of whole grain flours and brans from corn, oats, rye, and wheat. Samples were fermented with fecal microbiota from subjects with similar energy intakes but differing in intakes of several beneficial nutrients (G1 > G2). Shifts in the microbiota during fermentation were a function of diet group and time. Fecal microbiota from G1 subjects showed less decrease in diversity during fermentation and these microbiotas showed higher carbohydrate utilization and butyrate production compared with microbiota from G2 subjects. More carbohydrates were fermented from whole grains than brans. Rye induced high carbohydrate fermentability and butyrate production accompanied by low ammonia production, but only when using fecal microbiota from G1 subjects. Thus, diet quality influences the ability of the microbiota to ferment carbohydrates, differentiate among grains, and produce butyrate.http://www.sciencedirect.com/science/article/pii/S1756464616304418CornOatsRyeWheatDietary fiberGut microbiota |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Sandrayee Brahma Inés Martínez Jens Walter Jennifer Clarke Tanhia Gonzalez Ravi Menon Devin J. Rose |
spellingShingle |
Sandrayee Brahma Inés Martínez Jens Walter Jennifer Clarke Tanhia Gonzalez Ravi Menon Devin J. Rose Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans Journal of Functional Foods Corn Oats Rye Wheat Dietary fiber Gut microbiota |
author_facet |
Sandrayee Brahma Inés Martínez Jens Walter Jennifer Clarke Tanhia Gonzalez Ravi Menon Devin J. Rose |
author_sort |
Sandrayee Brahma |
title |
Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans |
title_short |
Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans |
title_full |
Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans |
title_fullStr |
Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans |
title_full_unstemmed |
Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans |
title_sort |
impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2017-02-01 |
description |
Because diet influences gut microbiota composition and function, the purpose of this study was to determine how fecal donor diet impacts in vitro fermentation properties of whole grain flours and brans from corn, oats, rye, and wheat. Samples were fermented with fecal microbiota from subjects with similar energy intakes but differing in intakes of several beneficial nutrients (G1 > G2). Shifts in the microbiota during fermentation were a function of diet group and time. Fecal microbiota from G1 subjects showed less decrease in diversity during fermentation and these microbiotas showed higher carbohydrate utilization and butyrate production compared with microbiota from G2 subjects. More carbohydrates were fermented from whole grains than brans. Rye induced high carbohydrate fermentability and butyrate production accompanied by low ammonia production, but only when using fecal microbiota from G1 subjects. Thus, diet quality influences the ability of the microbiota to ferment carbohydrates, differentiate among grains, and produce butyrate. |
topic |
Corn Oats Rye Wheat Dietary fiber Gut microbiota |
url |
http://www.sciencedirect.com/science/article/pii/S1756464616304418 |
work_keys_str_mv |
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