Whole grain type and processing method have differential effects on host health in contrasting microbiomes

There is clear evidence that processing, fiber source, and the microbiome influence the health benefits of whole grains. However, understanding of these elements, how they interact, and how they influence host health has not been previously studied. Thus, in this study two whole grains, brown rice and whole wheat, and two processing methods, boiling and extrusion, were studied for their effects on humanized mice inoculated with the microbiomes from two subjects with different habitual diets.