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

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

作者机构：College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and EconomicsNanjing 210023China Department of Food and Human Nutritionl SciencesUniversity of ManitobaWinnipeg MB R3T 2N2Canada 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第2期

页      面：662-668页

核心收录：

学科分类：1008[医学-中药学(可授医学、理学学位)] 0832[工学-食品科学与工程（可授工学、农学学位）] 1006[医学-中西医结合] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100602[医学-中西医结合临床] 10[医学] 

基　　金：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) 

主　　题：Fructo-oligosaccharide In vitro Fermentation Rice Short-chain fatty acids Bacterial phase distribution 

摘      要：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 *** total carbohydrate content,p H,and s hort-chain fatty acids(SCFAs)were determined during in vitro digestion and *** change in the bacterial phase distribution after the fermentation was also *** results showed that t he total carbohydrate content of the CR with added FOS(FCR)significantly decreased during the simulated ***,the p H of the FCR decreased and the SCFAs concentration increased significantly compared to those of the CR during the simulated *** 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 ***,the FOS as a prebiotic could be recommended to produce the high-quality healthy rice food.