Advertisement

Current Microbiology

, Volume 58, Issue 4, pp 338–342 | Cite as

In Vitro Fermentation of Oat Bran Obtained by Debranning with a Mixed Culture of Human Fecal Bacteria

  • Gopal Kedia
  • José A. Vázquez
  • Dimitris Charalampopoulos
  • Severino S. Pandiella
Article

Abstract

The prebiotic potential of oat samples was investigated by in vitro shaker-flask anaerobic fermentations with human fecal cultures. The oat bran fraction was obtained by debranning and was compared with other carbon sources such as whole oat flour, glucose, and fructo-oligosaccharide. The oat bran fraction showed a decrease in culturable anaerobes and clostridia and an increase in bifidobacteria and lactobacilli populations. A similar pattern was observed in fructo-oligosaccharide. Butyrate production was higher in oat bran compared to glucose and similar to that in fructo-oligosaccharide. Production of propionate was higher in the two oat media than in fructo-oligosaccharide and glucose, which can be used as energy source by the liver. This study suggests that the oat bran fraction obtained by debranning is digested by the gut ecosystem and increases the population of beneficial bacteria in the indigenous gut microbiota. This medium also provides an energy source preferred by colonocytes when it is metabolized by the gut flora.

Keywords

Fermentation Lactobacillus Total Kjeldahl Nitrogen Aleurone Layer Prebiotic Effect 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. 1.
    AACC (1995) Methods from American Association of Cereal Chemists: approved methods of the association, 9th edn. AACC, St. Paul, MNGoogle Scholar
  2. 2.
    Bradshaw J (2004) Debranning. Grain Feed Mill Tech July–August: 10–13Google Scholar
  3. 3.
    Bradshaw J (2005) Developments in semolina milling. Grain Feed Mill Tech July–August: 14–17Google Scholar
  4. 4.
    Caplice E, Fitzgerald GF (1999) Food fermentations: role of microorganisms in food production and preservation. Int J Food Microb 50:131–149CrossRefGoogle Scholar
  5. 5.
    Cummings J (1984) Colonic absorption: the importance of short chain fatty acids in man. Scand J Gastroenterol 93:89–99Google Scholar
  6. 6.
    Cummings JH, Macfarlane GT (1991) Production and metabolism of short-chain fatty acids in humans. Presented at Tenth Ross Conferenece on Medical ResearchGoogle Scholar
  7. 7.
    Englyst H, Hay S, Macfarlane G (1987) Polysaccharide breakdown by mixed populations of human faecal bacteria. FEMS Microb Ecol 95:163–169CrossRefGoogle Scholar
  8. 8.
    Gibson G, Roberfroid M (1995) Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr 125:1401–1412PubMedGoogle Scholar
  9. 9.
    Handelman GJ, Cao G, Walter MF, Nightingale ZD, Paul GL, Prior RL (1999) Antioxidant capacity of oat (Avena sativa L.) extracts. Inhibition of low-density lipoprotein oxidation and oxygen radical absorbance capacity. J Agr Food Chem 47:4888–4893CrossRefGoogle Scholar
  10. 10.
    Hobbie JE, Daley RJ, Jasper S (1977) Use of nucleopore filters for counting bacteria by fluorescence microscopy. Appl Environ Microbiol 33:1225–1228PubMedGoogle Scholar
  11. 11.
    Kedia G, Wang R, Patel H, Pandiella SS (2007) Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties. Proc Biochem 42:65–70CrossRefGoogle Scholar
  12. 12.
    Kedia G, Vázquez JA, Pandiella SS (2008) Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria. J Appl Microbiol 105:1227–1237Google Scholar
  13. 13.
    MacMasters MM, Hinton JJC, Bradbury D (1971) Microscopic structure and composition of the wheat kernel. In: Pomeranz Y (ed) Wheat: chemistry and technology. AACC, St. Paul, MNGoogle Scholar
  14. 14.
    Mandalari G, Nueno Palop C, Tuohy K, Gibson GR, Bennett RN, Waldron KW, Bisignano G, Narbad A, Faulds CB (2007) In vitro evaluation of the prebiotic activity of a pectic oligosaccharide-rich extract enzymatically derived from bergamot peel. Appl Microb Biotech 73:1173–1179CrossRefGoogle Scholar
  15. 15.
    McCleary BV, Codd R (1991) Measurement of (1–3) (1–4) beta glucan in barley and oats: a streamlined enzymic procedure. J Sci Food Agr 55:303–312CrossRefGoogle Scholar
  16. 16.
    Motulsky H (ed) (1995) Intuitive biostatistics. Oxford University Press, New York, pp 285–286Google Scholar
  17. 17.
    Palframan R, Gibson G, Rastall R (2003) Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides. Lett Appl Microb 37:281–284CrossRefGoogle Scholar
  18. 18.
    Prosky L, Asp NG, Schweizer T, DeVries J, Furda I (1988) Determination of insoluble, soluble, and total dietary fibre in foods and food products: interlaboratory study. J Assoc Offic Anal Chem 71:1017–1023Google Scholar
  19. 19.
    Titgemeyer E, Bourquin L, Fahey G, Garleb K (1991) Fermentability of various fibre sources by human fecal bacteria in vitro. Am J Clin Nutr 53:1418–1424PubMedGoogle Scholar
  20. 20.
    Vernazza CL, Gibson GR, Rastall R (2005) In vitro fermentation of chitosan derivatives by mixed cultures of human faecal bacteria. Carbohydr Polym 60:539–545CrossRefGoogle Scholar
  21. 21.
    Wang R (1999) Continuous production of a generic fermentation feedstock from whole wheat flour. Department of Chemical Engineering, UMIST, Manchester, UKGoogle Scholar
  22. 22.
    Wang R, Koutinas A, Campbell G (2007) Effect of pearling on dry processing of oats. J Food Eng 82:369–376CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Gopal Kedia
    • 1
  • José A. Vázquez
    • 1
    • 2
  • Dimitris Charalampopoulos
    • 3
  • Severino S. Pandiella
    • 1
  1. 1.School of Chemical Engineering and Analytical ScienceThe University of ManchesterManchesterUK
  2. 2.Grupo de Reciclado y Valorización de Materiales ResidualesInstituto de Investigacións Mariñas (CSIC)GaliciaSpain
  3. 3.School of Food BiosciencesThe University of ReadingWhiteknightsUK

Personalised recommendations