Metabolomics of Rice Bran Differentially Impacted by Fermentation With Six Probiotics Demonstrates Key Nutrient Changes for Enhancing Gut Health

Frontiers in Nutrition

Elizabeth P. Ryan²  Nora Jean Nealon²  Bridget A. Baxter²  Annika M. Weber³  Yohannes Seyoum⁴  Christèle Humblot⁴ 

[1] Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia;Department of Environmental and Radiological Health Sciences, Colorado State University, Fort Collins, CO, United States;Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, United States;QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France;

关键词: bacteria;    metabolite;    nutrition;    yeast;    fermentation;    rice bran;   

DOI  :  10.3389/fnut.2021.795334

来源: DOAJ

【 摘 要 】

The consumption of rice bran has been shown to have a positive effect on nutritional status and prevention of chronic diseases related to hundreds of metabolites with bioactivity. Consumption after fermentation can lead to specific beneficial effects, yet is lacking complete characterization when fermented with diverse strains. The objective of this study was to examine the effect of fermentation on the rice bran metabolite profile. Bacterial probiotics (Bifidobacterium longum, Limosilactobacillus fermentum, Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus and, Escherichia coli) were used to ferment rice bran alone or after incubation with yeast probiotic Saccharomyces boulardii. Fermented rice bran was methanol extracted and analyzed by UPLC-MS/MS. The metabolome of the two fermentation types was deeply modified when compared with non-fermented rice bran. The two-step fermentation provided alternative substrate to the bacteria in a few cases. Key metabolites of high nutritional value (essential amino acids, vitamins) and gut health (arabinose, maltotriose) were identified.

【 授权许可】

Unknown