Extraction and in vitro fermentation of rye bran fractions

Sirpa Karppinen, K. Kiiliäinen, Kirsi Liukkonen, Pirkko Forssell, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)

Abstract

Rye bran was fractionated on a pilot scale into water-extractable, alkali-extractable and unextractable fractions. The fractions were enzymatically digested to partially remove starch and protein. The enzyme treated substrates were fermented in vitro using a human faecal inoculum. The water- and alkali-extractable fractions were fermented faster than the unextractable fraction and rye bran itself. However, the extent of fermentation after 24 h was similar in each case. The production of gases and short-chain fatty acids correlated well with the consumption of neutral sugars. All the rye substrates enhanced the molar proportion of propionic and butyric acids, among the short chain fatty acids.
Original languageEnglish
Pages (from-to)269-278
Number of pages10
JournalJournal of Cereal Science
Volume34
Issue number3
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
Volatile Fatty Acids
Alkalies
short chain fatty acids
alkalis
Fermentation
fermentation
gas production (biological)
Water
Propionates
butyric acid
propionic acid
Substrates
Sugars
Starch
rye
inoculum
water
Gases
starch

Keywords

  • rye bran
  • extraction
  • fractionation
  • in vitro fermentation

Cite this

Karppinen, Sirpa ; Kiiliäinen, K. ; Liukkonen, Kirsi ; Forssell, Pirkko ; Poutanen, Kaisa. / Extraction and in vitro fermentation of rye bran fractions. In: Journal of Cereal Science. 2001 ; Vol. 34, No. 3. pp. 269-278.
@article{01b180f3bfce462bb40ea0081dd48a11,
title = "Extraction and in vitro fermentation of rye bran fractions",
abstract = "Rye bran was fractionated on a pilot scale into water-extractable, alkali-extractable and unextractable fractions. The fractions were enzymatically digested to partially remove starch and protein. The enzyme treated substrates were fermented in vitro using a human faecal inoculum. The water- and alkali-extractable fractions were fermented faster than the unextractable fraction and rye bran itself. However, the extent of fermentation after 24 h was similar in each case. The production of gases and short-chain fatty acids correlated well with the consumption of neutral sugars. All the rye substrates enhanced the molar proportion of propionic and butyric acids, among the short chain fatty acids.",
keywords = "rye bran, extraction, fractionation, in vitro fermentation",
author = "Sirpa Karppinen and K. Kiili{\"a}inen and Kirsi Liukkonen and Pirkko Forssell and Kaisa Poutanen",
year = "2001",
doi = "10.1006/jcrs.2001.0413",
language = "English",
volume = "34",
pages = "269--278",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",
number = "3",

}

Karppinen, S, Kiiliäinen, K, Liukkonen, K, Forssell, P & Poutanen, K 2001, 'Extraction and in vitro fermentation of rye bran fractions', Journal of Cereal Science, vol. 34, no. 3, pp. 269-278. https://doi.org/10.1006/jcrs.2001.0413

Extraction and in vitro fermentation of rye bran fractions. / Karppinen, Sirpa; Kiiliäinen, K.; Liukkonen, Kirsi; Forssell, Pirkko; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 34, No. 3, 2001, p. 269-278.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Extraction and in vitro fermentation of rye bran fractions

AU - Karppinen, Sirpa

AU - Kiiliäinen, K.

AU - Liukkonen, Kirsi

AU - Forssell, Pirkko

AU - Poutanen, Kaisa

PY - 2001

Y1 - 2001

N2 - Rye bran was fractionated on a pilot scale into water-extractable, alkali-extractable and unextractable fractions. The fractions were enzymatically digested to partially remove starch and protein. The enzyme treated substrates were fermented in vitro using a human faecal inoculum. The water- and alkali-extractable fractions were fermented faster than the unextractable fraction and rye bran itself. However, the extent of fermentation after 24 h was similar in each case. The production of gases and short-chain fatty acids correlated well with the consumption of neutral sugars. All the rye substrates enhanced the molar proportion of propionic and butyric acids, among the short chain fatty acids.

AB - Rye bran was fractionated on a pilot scale into water-extractable, alkali-extractable and unextractable fractions. The fractions were enzymatically digested to partially remove starch and protein. The enzyme treated substrates were fermented in vitro using a human faecal inoculum. The water- and alkali-extractable fractions were fermented faster than the unextractable fraction and rye bran itself. However, the extent of fermentation after 24 h was similar in each case. The production of gases and short-chain fatty acids correlated well with the consumption of neutral sugars. All the rye substrates enhanced the molar proportion of propionic and butyric acids, among the short chain fatty acids.

KW - rye bran

KW - extraction

KW - fractionation

KW - in vitro fermentation

U2 - 10.1006/jcrs.2001.0413

DO - 10.1006/jcrs.2001.0413

M3 - Article

VL - 34

SP - 269

EP - 278

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 3

ER -