Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation
In the present study, the effects of cooked rice (CR) with added fructo-oligosaccharide (FOS) on faecal flora were studied by a simulated in vitro digestion and fermentation method. The total carbohydrate content, pH, and short-chain fatty acids (SCFAs) were determined during in vitro digestion and...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200180X |
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| author | Fei Pei Wen Li Xiaolei Ni Xinyang Sun Yijun Yao Yong Fang Wenjian Yang Qiuhui Hu |
| author_facet | Fei Pei Wen Li Xiaolei Ni Xinyang Sun Yijun Yao Yong Fang Wenjian Yang Qiuhui Hu |
| author_sort | Fei Pei |
| collection | DOAJ |
| description | In the present study, the effects of cooked rice (CR) with added fructo-oligosaccharide (FOS) on faecal flora were studied by a simulated in vitro digestion and fermentation method. The total carbohydrate content, pH, and short-chain fatty acids (SCFAs) were determined during in vitro digestion and fermentation. The change in the bacterial phase distribution after the fermentation was also analysed. The results showed that the total carbohydrate content of the CR with added FOS (FCR) significantly decreased during the simulated digestion. Meanwhile, the pH of the FCR decreased and the SCFAs concentration increased significantly compared to those of the CR during the simulated fermentation. In addition, the FCR showed the advantage of promoting beneficial bacteria, such as Bifidobacterium and Lactobacillus, and inhibiting harmful bacteria, such as Bacteroides and Klebsiella compared to the CR. Therefore, the FOS as a prebiotic could be recommended to produce the high-quality healthy rice food. |
| format | Article |
| id | doaj-art-c62ed51ba22346db80c495132aae4fe4 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-c62ed51ba22346db80c495132aae4fe42025-02-03T06:55:49ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122662668Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentationFei Pei0Wen Li1Xiaolei Ni2Xinyang Sun3Yijun Yao4Yong Fang5Wenjian Yang6Qiuhui Hu7College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; Corresponding author at: College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Food and Human Nutritionl Sciences, University of Manitoba, Winnipeg MB R3T 2N2, CanadaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, ChinaCollege of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, ChinaIn the present study, the effects of cooked rice (CR) with added fructo-oligosaccharide (FOS) on faecal flora were studied by a simulated in vitro digestion and fermentation method. The total carbohydrate content, pH, and short-chain fatty acids (SCFAs) were determined during in vitro digestion and fermentation. The change in the bacterial phase distribution after the fermentation was also analysed. The results showed that the total carbohydrate content of the CR with added FOS (FCR) significantly decreased during the simulated digestion. Meanwhile, the pH of the FCR decreased and the SCFAs concentration increased significantly compared to those of the CR during the simulated fermentation. In addition, the FCR showed the advantage of promoting beneficial bacteria, such as Bifidobacterium and Lactobacillus, and inhibiting harmful bacteria, such as Bacteroides and Klebsiella compared to the CR. Therefore, the FOS as a prebiotic could be recommended to produce the high-quality healthy rice food.http://www.sciencedirect.com/science/article/pii/S221345302200180XFructo-oligosaccharideIn vitroFermentationRiceShort-chain fatty acidsBacterial phase distribution |
| spellingShingle | Fei Pei Wen Li Xiaolei Ni Xinyang Sun Yijun Yao Yong Fang Wenjian Yang Qiuhui Hu Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation Food Science and Human Wellness Fructo-oligosaccharide In vitro Fermentation Rice Short-chain fatty acids Bacterial phase distribution |
| title | Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation |
| title_full | Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation |
| title_fullStr | Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation |
| title_full_unstemmed | Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation |
| title_short | Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation |
| title_sort | effect of cooked rice with added fructo oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation |
| topic | Fructo-oligosaccharide In vitro Fermentation Rice Short-chain fatty acids Bacterial phase distribution |
| url | http://www.sciencedirect.com/science/article/pii/S221345302200180X |
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