In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion.

ABSTRACT: Dietary fibers such as arabinoxylan (AX) are promising food constituents to prevent particular diet-related chronic diseases because of their prebiotic properties. Arabinoxylan fermentation by the gut microbiota depends on the structural architecture of AX, which can be modified during food processing and consequently affect its prebiotic potential, but it is little investigated. Therefore, the aim of this study was to evaluate the effects of naturally occurring and processing-induced structural alterations of the soluble AX of wheat bran and rye flour on the in vitro human colon fermentation. It was found that fermentation behavior is strongly linked to the AX fine structure and their processing-induced modifications. The short-chain fatty acid (SCFA) metabolism, acidification kine

SUBMITTER: Demuth T 

PROVIDER: S-EPMC8424098 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature