Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria.

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-04-29 eCollection Date: 2025-07-01 DOI:10.1007/s10068-025-01889-w

Jinwoo Kim, Jiwoon Kim, Gyungcheon Kim, Seongok Kim, Hakdong Shin

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引用次数: 0

Abstract

The consumption of whole grains supports metabolic health in the gut and reduces the risk of chronic diseases. Dietary fiber derived from whole grains is one of the key factors contributing to these benefits. These fibers act as prebiotics, promoting the growth of beneficial bacteria and shaping microbial composition in the gut. This study examined the effects of wheat and dark rye, two fiber-rich whole grains, on the gut microbiota using an in vitro fecal incubation system. Following whole grain treatment, the gut microbiota showed an increase in the relative abundances of Bifidobacterium, Faecalibacterium, Blautia, and Lachnospiraceae. These bacteria are known short-chain fatty acid producers, suggesting a potential role in supporting host health. Additionally, functional pathway analysis predicted the upregulation of metabolic pathways related to specific carbohydrate metabolism. Taken together, these findings enhance our understanding of how wheat and dark rye consumption influences gut microbiota composition.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-025-01889-w.

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小麦和黑麦的益生元潜力：肠道菌群和短链脂肪酸产生菌的调节。

食用全谷物有助于肠道代谢健康，降低患慢性疾病的风险。来自全谷物的膳食纤维是促成这些益处的关键因素之一。这些纤维作为益生元，促进有益细菌的生长和塑造肠道微生物组成。本研究利用体外粪便培养系统研究了小麦和黑黑麦这两种富含纤维的全谷物对肠道微生物群的影响。在全谷物处理后，肠道微生物群的相对丰度增加了双歧杆菌、粪杆菌、蓝杆菌和毛螺科。这些细菌是已知的短链脂肪酸生产者，这表明它们在支持宿主健康方面具有潜在作用。此外，功能途径分析预测了与特定碳水化合物代谢相关的代谢途径的上调。综上所述，这些发现增强了我们对小麦和黑麦消费如何影响肠道微生物群组成的理解。补充信息：在线版本包含补充资料，提供地址为10.1007/s10068-025-01889-w。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.