Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 67, Issue 13, Pages -Publisher
WILEY
DOI: 10.1002/mnfr.202200756
Keywords
bile acid; fermentation; fibers; microbiome; short-chain fatty acid
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This study evaluates the impact of consuming biscuits containing okara and biovalorized okara on gut health in Singapore adults. The results show that biovalorized okara enhances gut metabolites by modulating gut microbiome, while okara consumption improves serum short-chain fatty acids levels.
ScopeOkara is a fiber-rich food by-product whereby biovalorization with Rhizopus oligosporus can improve its nutritional quality, generating fermentable substrates for improved gut health maintenance. This study evaluates the impact of okara- and biovalorized okara-containing biscuits consumption on gut health in Singapore adults. Methods and resultsParticipants consume control (C), 20% flour-substituted okara (AOK), and 20% flour-substituted biovalorized okara (RO) biscuits for three weeks, with assessment of gut metabolites, microbiome, and dietary intake. Fecal valeric acid is significantly higher with RO compared to AOK (p = 0.005). RO and AOK have significantly higher total serum short-chain fatty acids (p = 0.002 and 0.018 respectively) and acetic acid (p = 0.007 and 0.030 respectively) compared to C. Higher serum propionic acid (p = 0.004) and lower fecal lithocholic acid (p = 0.009) are observed with RO. Although serum zonulin shows no significant difference amongst interventions, AOK reduces Clostridiales while RO increases Bifidobacterium. ConclusionOkara consumption improves serum SCFA regardless of fermentation while biovalorized okara further enhances gut metabolites by modulating gut microbiome.
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