AI Article Synopsis
- - The study investigates the impact of wheat bran (WB) and wheat straw fiber (WSF), by-products of the wheat flour industry, on gut bacteria in mice by comparing diets with varying fiber content.
- - Mice were fed diets with no fiber, 10% WB, or 5% WSF over 14 days, and researchers analyzed the gut microbiome using advanced sequencing techniques to identify which bacteria thrived in each diet.
- - Results showed higher populations of specific bacteria in the WB group, with isolated strains Wheat-1 and Wheat-12 demonstrating effective fermentation capabilities and increased antioxidant activity after fermentation of WB.
Article Abstract
Wheat bran (WB) and wheat straw fibre (WSF) are by-products of the wheat flour industry. To prove the existence of indigenous gut bacteria responsible for WB and WSF, the Institute of Cancer Research (ICR) mice were fed a diet containing no fibre (CS), 10% WB, or 5% WSF for 14 d. The caecal microbiome was analysed by 16S rDNA (V4 region) amplicon sequencing. Typical colonies were isolated and estimated by 16S rRNA gene BLASTn analysis. The predominant amplicon sequence variants in all diet groups belonged to - and like bacteria. - and -like bacteria were high in the WB group compared with those in the CS group. Wheat-1 and Wheat-12 strains could be isolated. Wheat-1 exhibited good fermentation activity in 10% (w/v) WB suspension. Superoxide anion radical scavenging capacity of the WB suspension was significantly increased by the fermentation.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991949 | PMC |
| http://dx.doi.org/10.1016/j.fochms.2021.100071 | DOI Listing |
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