In vitro fermentabilities of whole wheat as compared with refined wheat in different cultivars
2019
Gong, Lingxiao | Chi, Hailin | Wang, Jing | Zhang, Huijuan | Sun, Baoguo
The modulatory effects on gut microbiota of whole (WW) versus refined wheat (RW) of nine cultivars were evaluated. Starch, protein, dietary fiber and phenolic acids remained in the digesta played key roles in microbial growth regulation. Due to the interactions among the components, the final digesta was not based on their original composition. Overall, compared with RW, WW provided 0.87–2.97-fold the amounts of dietary fiber, and 1.61–4.33-fold the amounts of phenolic compounds as substrates for gut microbiota, though substrates could show an inverse relationship with the bacteria growth. The WWs formed distinct modulatory effects on gut microbiota by stimulating the growth of beneficial bacteria (Acidaminococcus, Bifidobacterium, Lactobacillus), inhibiting that of pathogenic bacteria (Escherichia, Clostridium, Streptococcus) from the RWs. Our findings suggest that digesta composition instead of original composition and the combined effects of its components should be taken into consideration when selecting whole wheat as prebiotics.
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