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Open Access

Milling degree affects the fermentation properties of rice: perspectives from the composition of nutrients and gut microbiota via in vitro fermentation

Yu Zhanga,b,, Fan Lia, Shutong Pana, Bing Baia, Kai Huanga,b, Sen Lia,b, Hongwei Caoa,b, Tian Xiec, Jian Xied, Xiao Guana,b( )
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
Nutrition & Health Research Institute Co. Ltd., COFCO Corporation, Beijing 102209, China
China Grain Wuhan Scientifi c Research & Design Institute Co. Ltd., Wuhan 430079, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• Fermentation substrates of rice with different MDs (0s, 5s and 60s) were prepared and fermented with human feces.

• MD 5s showed higher starch utilization, compared with MD 0s and MD 60s evaluated by FT-IR and CLSM.

• 16S rDNA sequencing showed that MD 5s exhibited higher α-diversity than MD 0s and MD 60s.

• Specific bacteria in MD 5s were also positively correlated with the SCFAs production via Spearman correlation analysis.

• In vitro culture assay revealed that fermentation substrates of MD 0s and 5s promoted the growth of two probiotics - A. muciniphila and B. adolescentis.

Graphical Abstract

Abstract

Fermentation substrates of rice with different milling degrees (MDs) were prepared and fermented with human feces to compare their fermentation properties and effects on gut microbiota. MD 0s, MD 5s and MD 60s represented brown rice, moderately-milled rice and white rice, respectively. After in vitro fermentation, the MD 5s group showed higher starch utilization, compared with the MD 0s and 60s groups evaluated by Fourier transform infrared spectrometer, and confocal laser scanning microscope. Effects of fermentation substrates of rice with different MDs on gut microbiota were evaluated by 16S rDNA sequencing. All the sample groups reduced the pH and produced short-chain fatty acids (SCFAs) and branched-chain fatty acids. The MD 5s group exhibited higher α-diversity than the MD 0s and 60s groups. Abundances of Phascolarctobacterium, Blautia and norank_f_Ruminococcaceae were higher in the MD 0s and 5s groups, compared with the MD 60s group. These bacteria were also positively correlated with the SCFAs production via Spearman correlation analysis. In vitro culture assay revealed that fermentation substrates of MD 0s and 5s promoted the growth of two probiotics (Akkermansia muciniphila and Bifidobacterium adolescentis). Our results showed that moderate milling might be an appropriate way to produce rice products with richer nutrients and better fermentation properties.

Keywords

Gut microbiotaWhole grainsRice processingMilling

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Food Science and Human Wellness
Volume 13 Issue 3,
May 2024
Pages 1578-1588
DOI: 10.26599/FSHW.2022.9250133
Cite this article:
Zhang Y, Li F, Pan S, et al. Milling degree affects the fermentation properties of rice: perspectives from the composition of nutrients and gut microbiota via in vitro fermentation. Food Science and Human Wellness, 2024, 13(3): 1578-1588. https://doi.org/10.26599/FSHW.2022.9250133

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Received: 26 October 2022
Revised: 05 December 2022
Accepted: 27 December 2022
Published: 08 February 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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