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Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota

Kim De Paepe (UGent) , Joran Verspreet, Christophe M. Courtin and Tom Van de Wiele (UGent)
(2019) JOURNAL OF FUNCTIONAL FOODS. 60.
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Abstract
Wheat bran, rich in dietary fibre, serves as an important fermentation substrate and provides a unique colonisation site for the human gut microbiota. Dry heat treatment is frequently applied to stabilise wheat bran by inactivating endogenous enzymes that otherwise cause rancidity. It, however, alters wheat bran surface properties, which might affect wheat bran colonisation and fermentation, possibly interfering with the production of health promoting microbial metabolites. We found that the heat-induced increased bran surface hydrophobicity was obliterated during in vitro gastrointestinal digestion. As a consequence, the prebiotic action was preserved during in vitro batch incubations with faecal microbiota from ten healthy individuals. The microbial community both in suspension and colonising the insoluble wheat bran residue, remained unaffected and sustained a similar microbial activity compared to unmodified wheat bran. The wheat-bran attached and luminal community differed significantly, confirming our previous results and this was unaffected by dry heat-treatment.
Keywords
Human gut microbiome, Dietary fibre, Prebiotics, Wheat bran-attached microbial community, Wheat bran toasting, Wheat bran surface hydrophobicity, DIETARY FIBER, BUTYRATE, BACTEROIDES, METABOLISM, ADSORPTION, ASSIGNMENT, BENEFITS, BACTERIA, HEALTH, ACIDS

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Citation

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MLA
De Paepe, Kim, et al. “Wheat Bran Thermal Treatment in a Hot Air Oven Does Not Affect the Fermentation and Colonisation Process by Human Faecal Microbiota.” JOURNAL OF FUNCTIONAL FOODS, vol. 60, 2019, doi:10.1016/j.jff.2019.103440.
APA
De Paepe, K., Verspreet, J., Courtin, C. M., & Van de Wiele, T. (2019). Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota. JOURNAL OF FUNCTIONAL FOODS, 60. https://doi.org/10.1016/j.jff.2019.103440
Chicago author-date
De Paepe, Kim, Joran Verspreet, Christophe M. Courtin, and Tom Van de Wiele. 2019. “Wheat Bran Thermal Treatment in a Hot Air Oven Does Not Affect the Fermentation and Colonisation Process by Human Faecal Microbiota.” JOURNAL OF FUNCTIONAL FOODS 60. https://doi.org/10.1016/j.jff.2019.103440.
Chicago author-date (all authors)
De Paepe, Kim, Joran Verspreet, Christophe M. Courtin, and Tom Van de Wiele. 2019. “Wheat Bran Thermal Treatment in a Hot Air Oven Does Not Affect the Fermentation and Colonisation Process by Human Faecal Microbiota.” JOURNAL OF FUNCTIONAL FOODS 60. doi:10.1016/j.jff.2019.103440.
Vancouver
1.
De Paepe K, Verspreet J, Courtin CM, Van de Wiele T. Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota. JOURNAL OF FUNCTIONAL FOODS. 2019;60.
IEEE
[1]
K. De Paepe, J. Verspreet, C. M. Courtin, and T. Van de Wiele, “Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota,” JOURNAL OF FUNCTIONAL FOODS, vol. 60, 2019.
@article{8632340,
  abstract     = {{Wheat bran, rich in dietary fibre, serves as an important fermentation substrate and provides a unique colonisation site for the human gut microbiota. Dry heat treatment is frequently applied to stabilise wheat bran by inactivating endogenous enzymes that otherwise cause rancidity. It, however, alters wheat bran surface properties, which might affect wheat bran colonisation and fermentation, possibly interfering with the production of health promoting microbial metabolites. We found that the heat-induced increased bran surface hydrophobicity was obliterated during in vitro gastrointestinal digestion. As a consequence, the prebiotic action was preserved during in vitro batch incubations with faecal microbiota from ten healthy individuals. The microbial community both in suspension and colonising the insoluble wheat bran residue, remained unaffected and sustained a similar microbial activity compared to unmodified wheat bran. The wheat-bran attached and luminal community differed significantly, confirming our previous results and this was unaffected by dry heat-treatment.}},
  articleno    = {{103440}},
  author       = {{De Paepe, Kim and Verspreet, Joran and Courtin, Christophe M. and Van de Wiele, Tom}},
  issn         = {{1756-4646}},
  journal      = {{JOURNAL OF FUNCTIONAL FOODS}},
  keywords     = {{Human gut microbiome,Dietary fibre,Prebiotics,Wheat bran-attached microbial community,Wheat bran toasting,Wheat bran surface hydrophobicity,DIETARY FIBER,BUTYRATE,BACTEROIDES,METABOLISM,ADSORPTION,ASSIGNMENT,BENEFITS,BACTERIA,HEALTH,ACIDS}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota}},
  url          = {{http://doi.org/10.1016/j.jff.2019.103440}},
  volume       = {{60}},
  year         = {{2019}},
}
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