Uncovering differences in rye and wheat degradation by human gut microbiota applying a quantitative multi-metaOmics <i>in vitro</i> approach.

ABSTRACT: While wheat is the most common grain used in bread-making worldwide, rye is popular in many European countries too. Rye is associated with several health benefits, which is attributed to its comparatively higher dietary fiber content (primarily fructans and arabinoxylans) that promote production of short chain fatty acids (SCFA) by gut microbiota, in particular butyrate. Intervention studies revealed bacterial alterations upon rye administration, however, the detailed mechanisms involved in its degradation are not understood. We grew fecal communities (n = 20) on pre-digested rye and wheat, respectively, demonstrating that rye was yielding higher cell and SCFA concentrations in almost all samples along with distinct abundances of many taxa. A multi metaOmics (metagenomics/metatransc

SUBMITTER: Arnold CB 

PROVIDER: S-EPMC12811496 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature