Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by <i>in vitro</i> digestion and fermentation

Fei Pei; Wen Li; Xiaolei Ni; Xinyang Sun; Yijun Yao; Yong Fang; Wenjian Yang; Qiuhui Hu

doi:10.1016/j.fshw.2022.07.068

Food Science and Human Wellness 2023, 12(2): 662-668 https://doi.org/10.1016/j.fshw.2022.07.068

Research Article |

Open Access | Issue | Published: 07 September 2022

Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation

Show Author's Information Hide Author's Information Fei Pei^{^a}(

), Wen Li^{^a}, Xiaolei Ni^{^a}, Xinyang Sun^{^a^,^b}, Yijun Yao^{^a}, Yong Fang^{^a}, Wenjian Yang^{^a}, Qiuhui Hu^{^a}

College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China

Department of Food and Human Nutritionl Sciences, University of Manitoba, Winnipeg MB R3T 2N2, Canada

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:

In vitro, Fermentation, Short-chain fatty acids, Rice, Fructo-oligosaccharide, Bacterial phase distribution

Cite this article:

Pei F, Li W, Ni X, et al. Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation. Food Science and Human Wellness, 2023, 12(2): 662-668. https://doi.org/10.1016/j.fshw.2022.07.068

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Abstract Full text About this article

Abstract

In the present study, the effects of cooked rice (CR) with added fructo-oligosaccharide (FOS) on faecal flora were studied by a simulated in vitro digestion and fermentation method. The total carbohydrate content, pH, and short-chain fatty acids (SCFAs) were determined during in vitro digestion and fermentation. The change in the bacterial phase distribution after the fermentation was also analysed. The results showed that the total carbohydrate content of the CR with added FOS (FCR) significantly decreased during the simulated digestion. Meanwhile, the pH of the FCR decreased and the SCFAs concentration increased significantly compared to those of the CR during the simulated fermentation. In addition, the FCR showed the advantage of promoting beneficial bacteria, such as Bifidobacterium and Lactobacillus, and inhibiting harmful bacteria, such as Bacteroides and Klebsiella compared to the CR. Therefore, the FOS as a prebiotic could be recommended to produce the high-quality healthy rice food.

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About this article

Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation

Show Author's information Hide Author's Information Fei Pei^{^a}(

), Wen Li^{^a}, Xiaolei Ni^{^a}, Xinyang Sun^{^a^,^b}, Yijun Yao^{^a}, Yong Fang^{^a}, Wenjian Yang^{^a}, Qiuhui Hu^{^a}

Department of Food and Human Nutritionl Sciences, University of Manitoba, Winnipeg MB R3T 2N2, Canada

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Keywords: In vitro, Fermentation, Short-chain fatty acids, Rice, Fructo-oligosaccharide, Bacterial phase distribution

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Publication history

Received: 12 August 2021

Revised: 06 September 2021

Accepted: 08 October 2021

Published: 07 September 2022

Issue date: March 2023

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Acknowledgements

The authors acknowledge financial support from the National Key R&D Program of China (2018YFD0400500), the Key Research and Development Program of Jiangsu Province (BE2018323), Qing Lan Project of Jiangsu Province and the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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