In vitro fermentation of processed whole grains

Dietary non-digestible carbohydrates (NDC), or dietary fiber, have long been recognized for their beneficial health effects. However, recent studies have revealed that fermentation of NDC by gut bacteria is critical in mediating many of the health-promoting properties of dietary fibers. Whole grains are excellent candidates to supply the microbiome with a plentiful source of NDC, although unfortunately a majority of the NDC in whole grains are not available to gut bacteria for fermentation. Processing is known to alter the structural characteristics of NDC in whole grains, yet the relationship between these effects and gut microbial fermentation is unknown. This research aims to address this important research gap by identifying interactions between whole grain processing and gut bacteria, with the ultimate goal of increasing the available of NDC for fermentation to enhance host health.