Feruloylated Oligosaccharides from Maize Bran Modulated the Gut Microbiota in Rats

Abstract

Corn bran is a byproduct produced from corn milling; it is rich in ferulic acid and hemicellulose. In this research, the effects of feruloylated oligosaccharides (FOs) from maize bran on the microbial diversity and profiles in rat feces were investigated through 16S rRNA sequencing. FOs significantly increased bacterial richness and diversity compared with the control and xylooligosaccharides (XOS) alone. In comparison with the control group and the group administrated with XOS, FOs orally administered at 300 mg/kg increased OTU in feces by 57.0 and 24.8 %, and Chao value by 93.4 and 37.6 %, respectively. FOs also influenced obesity- and diabetes-associated bacteria. Oral administration of FOs at 300 mg/kg decreased the ratio of Firmicutes to Bacteroidetes from 477.7:1 to 55.1:1; greatly increased the reads of bacteria that were previously found resistant against diabetes in rats, such as Actinobacteria, Bacteroides, and Lactobacillus; whereas decreased diabetes-prone bacteria, such as Clostridium and Firmicutes.

Polysaccharides and polyphenols in sea buckthorn leaf tea have synergistic impact on studied colonic strains in vitro and bacteria in vivo

“…These data revealed that feeding rats a blend of the three nutrients is better than feeding any single prebio tics. These fi ndings are similar to the very recent report that feruloylated xylooligosaccharides showed even higher prebiotic activity than xylooligosaccharides obtained by detecting microbiota profi les in rat faeces through 16S rRNA sequencing (OU et al, 2016).…”

Inulin-type fructan improves diabetic phenotype and gut microbiota profiles in rats

“…Previous studies found that Lactobacillus decreased in diabetic rats ( Yan et al, 2016 ) and HF rats ( Lau et al, 2016 ). Inclusion of feruloylated oligosaccharides from maize bran in the normal diet of rats increased Lactobacillus in fecal microbiota ( Ou et al, 2016 ). Whole wheat consumption was associated with a three-fold higher abundance of Lactobacillus compared to both obese and lean control mice ( Garcia-Mazcorro et al, 2016 ).…”

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

“…Possible mechanism underlying the effect of FOs on the formation of volatiles Jiang et al [1] found that ferulic acid, which acts as an antioxidant, can inhibit the formation of Maillard volatiles by scavenging Maillard-type reactive radical precursors (i.e., dialkylpyrazine radical), or direct the formation of adducts with Maillard reaction intermediates FOs, which have higher antioxidant activity than free ferulic acid, [5] may have inhibited the formation of Maillard Values (means ± SD, n = 3) with different letters within a line are significantly different at the 5% level.…”

“…[1,2] Even at lower temperatures (60°C or 37°C), ferulic acid significantly inhibits the Maillard reaction. [3,4] Feruloylated oligosaccharides (FOs) are water-soluble prebiotics [5] and emulsifiers [6] , formed by the esterification of oligosaccharides and exhibit the physiological properties of both ferulic acid and oligosaccharides. [7,8] FOs have been approved by the US FDA as a wheat bran extract and can be added to various foods, including bakery foods.…”