In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria

Sirpa Karppinen (Corresponding Author), Kirsi Liukkonen, Anna-Marja Aura, Pirkko Forssell, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

134 Citations (Scopus)

Abstract

The in vitro fermentabilities of rye, wheat and oat brans and of a commercial fibre preparation, inulin, were compared. The brans were first digested enzymatically to remove starch and protein. The digested brans and inulin were then fermented with human faecal inoculum. The progress of fermentation was studied by following the consumption of carbohydrates and the production of short-chain fatty acids and gases. Inulin, a short fructose polymer, was consumed significantly faster than the more complex carbohydrates of cereal brans. Carbohydrates of oat bran (rich in beta-glucan) were consumed at a higher rate than those of rye and wheat brans (rich in arabinoxylan). In all brans, glucose was consumed faster than the other main sugars, arabinose and xylose, and arabinose was degraded only slightly. The total production of short-chain fatty acids was slightly higher with oat bran than with rye and wheat brans and inulin. In the fermentation of inulin, relatively more butyric acid and less propionic acid were produced than in the fermentation of brans. The decrease in pH was also greater in the case of inulin. Wheat bran led to a slightly slower gas formation than rye and oat brans. Formation of gases was fastest and greatest in the case of inulin. In conclusion, rye, wheat and oat brans were fermented in a rather similar way. Fermentation of the brans was different from that of inulin. Cereal brans might serve as a more balanced source of dietary fibre supplement than gas-producing, readily fermentable polysaccharides such as inulin.
Original languageEnglish
Pages (from-to)1469 - 1476
JournalJournal of the Science of Food and Agriculture
Volume80
DOIs
Publication statusPublished - 2000
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
oat bran
Inulin
inulin
Dietary Fiber
wheat bran
Fermentation
Polysaccharides
bran
polysaccharides
fermentation
Bacteria
bacteria
Gases
gases
Arabinose
Volatile Fatty Acids
Carbohydrates
short chain fatty acids
arabinose

Keywords

  • rye bran
  • wheat bran
  • oat bran
  • arabinoxylan
  • beta-glucan
  • inulin
  • fermentation
  • in vitro

Cite this

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title = "In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria",
abstract = "The in vitro fermentabilities of rye, wheat and oat brans and of a commercial fibre preparation, inulin, were compared. The brans were first digested enzymatically to remove starch and protein. The digested brans and inulin were then fermented with human faecal inoculum. The progress of fermentation was studied by following the consumption of carbohydrates and the production of short-chain fatty acids and gases. Inulin, a short fructose polymer, was consumed significantly faster than the more complex carbohydrates of cereal brans. Carbohydrates of oat bran (rich in beta-glucan) were consumed at a higher rate than those of rye and wheat brans (rich in arabinoxylan). In all brans, glucose was consumed faster than the other main sugars, arabinose and xylose, and arabinose was degraded only slightly. The total production of short-chain fatty acids was slightly higher with oat bran than with rye and wheat brans and inulin. In the fermentation of inulin, relatively more butyric acid and less propionic acid were produced than in the fermentation of brans. The decrease in pH was also greater in the case of inulin. Wheat bran led to a slightly slower gas formation than rye and oat brans. Formation of gases was fastest and greatest in the case of inulin. In conclusion, rye, wheat and oat brans were fermented in a rather similar way. Fermentation of the brans was different from that of inulin. Cereal brans might serve as a more balanced source of dietary fibre supplement than gas-producing, readily fermentable polysaccharides such as inulin.",
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language = "English",
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pages = "1469 -- 1476",
journal = "Journal of the Science of Food and Agriculture",
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In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria. / Karppinen, Sirpa (Corresponding Author); Liukkonen, Kirsi; Aura, Anna-Marja; Forssell, Pirkko; Poutanen, Kaisa.

In: Journal of the Science of Food and Agriculture, Vol. 80, 2000, p. 1469 - 1476.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria

AU - Karppinen, Sirpa

AU - Liukkonen, Kirsi

AU - Aura, Anna-Marja

AU - Forssell, Pirkko

AU - Poutanen, Kaisa

PY - 2000

Y1 - 2000

N2 - The in vitro fermentabilities of rye, wheat and oat brans and of a commercial fibre preparation, inulin, were compared. The brans were first digested enzymatically to remove starch and protein. The digested brans and inulin were then fermented with human faecal inoculum. The progress of fermentation was studied by following the consumption of carbohydrates and the production of short-chain fatty acids and gases. Inulin, a short fructose polymer, was consumed significantly faster than the more complex carbohydrates of cereal brans. Carbohydrates of oat bran (rich in beta-glucan) were consumed at a higher rate than those of rye and wheat brans (rich in arabinoxylan). In all brans, glucose was consumed faster than the other main sugars, arabinose and xylose, and arabinose was degraded only slightly. The total production of short-chain fatty acids was slightly higher with oat bran than with rye and wheat brans and inulin. In the fermentation of inulin, relatively more butyric acid and less propionic acid were produced than in the fermentation of brans. The decrease in pH was also greater in the case of inulin. Wheat bran led to a slightly slower gas formation than rye and oat brans. Formation of gases was fastest and greatest in the case of inulin. In conclusion, rye, wheat and oat brans were fermented in a rather similar way. Fermentation of the brans was different from that of inulin. Cereal brans might serve as a more balanced source of dietary fibre supplement than gas-producing, readily fermentable polysaccharides such as inulin.

AB - The in vitro fermentabilities of rye, wheat and oat brans and of a commercial fibre preparation, inulin, were compared. The brans were first digested enzymatically to remove starch and protein. The digested brans and inulin were then fermented with human faecal inoculum. The progress of fermentation was studied by following the consumption of carbohydrates and the production of short-chain fatty acids and gases. Inulin, a short fructose polymer, was consumed significantly faster than the more complex carbohydrates of cereal brans. Carbohydrates of oat bran (rich in beta-glucan) were consumed at a higher rate than those of rye and wheat brans (rich in arabinoxylan). In all brans, glucose was consumed faster than the other main sugars, arabinose and xylose, and arabinose was degraded only slightly. The total production of short-chain fatty acids was slightly higher with oat bran than with rye and wheat brans and inulin. In the fermentation of inulin, relatively more butyric acid and less propionic acid were produced than in the fermentation of brans. The decrease in pH was also greater in the case of inulin. Wheat bran led to a slightly slower gas formation than rye and oat brans. Formation of gases was fastest and greatest in the case of inulin. In conclusion, rye, wheat and oat brans were fermented in a rather similar way. Fermentation of the brans was different from that of inulin. Cereal brans might serve as a more balanced source of dietary fibre supplement than gas-producing, readily fermentable polysaccharides such as inulin.

KW - rye bran

KW - wheat bran

KW - oat bran

KW - arabinoxylan

KW - beta-glucan

KW - inulin

KW - fermentation

KW - in vitro

U2 - 10.1002/1097-0010(200008)80:10<1469::AID-JSFA675>3.0.CO;2-A

DO - 10.1002/1097-0010(200008)80:10<1469::AID-JSFA675>3.0.CO;2-A

M3 - Article

VL - 80

SP - 1469

EP - 1476

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

ER -