Particle size and fraction of wheat bran influence short-chain fatty acid production in vitro

Whole grains are associated with decreased risk of chronic disease and decreased risk of obesity. Several mechanisms may be involved including SCFA production via fibre fermentation in the colon. The aim of the present study was to evaluate the role of wheat bran particle size (large/coarse v small/fine) and wheat bran fraction (whole bran v alcurone v alcurone by-product) in SCFA production using a batch in vitro fermentation system with human faccal inoculum. Five samples were compared large-particle bran, small-particle bran, alcurone, coarse by-product, fine by-product Fine by-product produced the geratest SCFA concentrations By-product (both coarse and fine) produced greated SCFA concentrations than brain (both large and small particle sizes). Aleurone proudced SCFA concentrations similar to small-particle bran. The molar percentage of butyrate at 24h was significantly greater for large-particle bran than the other samples Small/line particle size and by-product traction of bran increased SCFA production compared with large/coarse particle size, and aleutone and whole bran Bran characteristics and composition should be considere when manufacturing toold due to the diversity of physiological effects.