TITLE:
In-Vitro Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber
AUTHORS:
Cheickna Daou, Hui Zhang, Camel Lagnika, Oumarou Hama Moutaleb
KEYWORDS:
Defatted Rice Bran, Dietary Fiber, Physical Treatments, Modified Dietary Fiber, Fermentation, Bile Salts, Binding
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.12,
June
26,
2014
ABSTRACT:
Defatted
rice bran dietary fiber (DRBDF) was modified by micronization, ultrasound,
microwave and extrusion cooking. We investigated the impacts of these physical
treatments on the fermentation ability and bile salts binding capacity of
DRBDF. In-vitro fermentation by human
fecal bacteria of modified fibers showed that the major fermentation products
were propionic, acetate and butyrate acid. Fermentation of extruded fiber gave
the highest amounts of propionic and acetic acid 135.76 and 25.45 mmol/L
respectively, while, the fermented product with microwaved fiber had the
highest butyric acid content (10.75 mmol/L). The amount of short-chain fatty
acid increased from 12 h to 24 h and propionic acid was the predominant. On
the other hand,in-vitrobile salts
binding showed that extruded fiber had higher affinity with sodium deoxycholate
and sodium chenodeoxycholate (66.14% and 30.25% respectively) while
microwaved fiber exhibited the highest affinity with sodium taurocholate (14.38%).
In the light of obtained results we can affirmed that these physical
treatments significantly improved the fermentation products and bile salts
binding capacity of DRBDF. Extrusion compared to the other physical treatment
methods used in this study has greatly and positively influenced the
fermentation and bile binding capacity of DRBDF.