Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro

Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro

Abstract Wheat bran (WB) has several health‐promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubate...

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Bibliographic Details
Main Authors: Natsumi Takei, Ayumi Miyashita, Takashi Kuda, Yumeng Xia, Kazuya Koga, Ayaka Nakamura, Hajime Takahashi
Format: Article
Language:English
Published: Wiley 2023-09-01
Series:Food Bioengineering
Subjects:
Bifidobacterium
faecal culture
Faecalibacterium
gut microbiota
wheat bran
Online Access:https://doi.org/10.1002/fbe2.12061

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