Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro
Brewers’ spent grain or BSG is a fiber and protein rich food-grade side stream that has remained underutilized due to its poor technological and sensory characteristics. In this study, BSG was fermented with <i>Weissella confusa</i> A16 in presence of sucrose to induce the synthesis of d...
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| Format: | Article |
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MDPI AG
2022-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/10/487 |
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| author | Prabin Koirala Alice Costantini Henry N. Maina Carlo Giuseppe Rizzello Michela Verni Valentina De Beni Andrea Polo Kati Katina Raffaella Di Cagno Rossana Coda |
| author_facet | Prabin Koirala Alice Costantini Henry N. Maina Carlo Giuseppe Rizzello Michela Verni Valentina De Beni Andrea Polo Kati Katina Raffaella Di Cagno Rossana Coda |
| author_sort | Prabin Koirala |
| collection | DOAJ |
| description | Brewers’ spent grain or BSG is a fiber and protein rich food-grade side stream that has remained underutilized due to its poor technological and sensory characteristics. In this study, BSG was fermented with <i>Weissella confusa</i> A16 in presence of sucrose to induce the synthesis of dextran and maltosyl-isomaltooligosaccharides. Fermented BSG with or without the above polysaccharides was used as ingredient in wheat bread. Digestion of BSG breads was simulated in vitro with Simulator of Human Intestinal Microbial Ecosystem, and levels of fecal metabolites were analyzed. Enrichment of BSG breads with in situ dextran and maltosyl-isomaltooligosaccharides improved the baking quality compared to native BSG. Metabolism of free amino acids and synthesis of short chain fatty acids varied at different stages and parts of colon. The increase in butyric acid was similar in both the proximal and distal colon. In situ dextran and maltosyl-isomaltooligosaccharides, and higher content of proteins and fiber in BSG breads had a positive influence towards gut microbiota functionality. Along with several essential amino acids, an increase in amount of γ-aminobutyric acid was also observed after simulated digestion. BSG breads had a significant effect on the gut metabolome during in vitro digestion, showing increased production of microbial metabolites with potential health benefits. |
| first_indexed | 2024-03-09T12:19:59Z |
| format | Article |
| id | doaj.art-8bee25f8d179453ba6355fe69f536aff |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T12:19:59Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-8bee25f8d179453ba6355fe69f536aff2023-11-30T22:41:51ZengMDPI AGFermentation2311-56372022-09-0181048710.3390/fermentation8100487Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In VitroPrabin Koirala0Alice Costantini1Henry N. Maina2Carlo Giuseppe Rizzello3Michela Verni4Valentina De Beni5Andrea Polo6Kati Katina7Raffaella Di Cagno8Rossana Coda9Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin Katu 2), 00014 Helsinki, FinlandFaculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, ItalyDepartment of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin Katu 2), 00014 Helsinki, FinlandDepartment of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Soil, Plant and Food Science, University of Bari “Aldo Moro”, 70126 Bari, ItalyDepartment of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin Katu 2), 00014 Helsinki, FinlandFaculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, ItalyDepartment of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin Katu 2), 00014 Helsinki, FinlandFaculty of Science and Technology, Libera Universitá di Bolzano, 39100 Bolzano, ItalyDepartment of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin Katu 2), 00014 Helsinki, FinlandBrewers’ spent grain or BSG is a fiber and protein rich food-grade side stream that has remained underutilized due to its poor technological and sensory characteristics. In this study, BSG was fermented with <i>Weissella confusa</i> A16 in presence of sucrose to induce the synthesis of dextran and maltosyl-isomaltooligosaccharides. Fermented BSG with or without the above polysaccharides was used as ingredient in wheat bread. Digestion of BSG breads was simulated in vitro with Simulator of Human Intestinal Microbial Ecosystem, and levels of fecal metabolites were analyzed. Enrichment of BSG breads with in situ dextran and maltosyl-isomaltooligosaccharides improved the baking quality compared to native BSG. Metabolism of free amino acids and synthesis of short chain fatty acids varied at different stages and parts of colon. The increase in butyric acid was similar in both the proximal and distal colon. In situ dextran and maltosyl-isomaltooligosaccharides, and higher content of proteins and fiber in BSG breads had a positive influence towards gut microbiota functionality. Along with several essential amino acids, an increase in amount of γ-aminobutyric acid was also observed after simulated digestion. BSG breads had a significant effect on the gut metabolome during in vitro digestion, showing increased production of microbial metabolites with potential health benefits.https://www.mdpi.com/2311-5637/8/10/487brewers’ spent grainfermentationlactic acid bacteriaSHIMEshort chain fatty acidsfree amino acid |
| spellingShingle | Prabin Koirala Alice Costantini Henry N. Maina Carlo Giuseppe Rizzello Michela Verni Valentina De Beni Andrea Polo Kati Katina Raffaella Di Cagno Rossana Coda Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro Fermentation brewers’ spent grain fermentation lactic acid bacteria SHIME short chain fatty acids free amino acid |
| title | Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro |
| title_full | Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro |
| title_fullStr | Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro |
| title_full_unstemmed | Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro |
| title_short | Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro |
| title_sort | fermented brewers spent grain containing dextran and oligosaccharides as ingredient for composite wheat bread and its impact on gut metabolome in vitro |
| topic | brewers’ spent grain fermentation lactic acid bacteria SHIME short chain fatty acids free amino acid |
| url | https://www.mdpi.com/2311-5637/8/10/487 |
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