@article{fdi:010084368,
  title = {{M}etabolomics of rice bran differentially impacted by fermentation with six probiotics demonstrates key nutrient changes for enhancing gut health},
  author = {{S}eyoum, {Y}. and {H}umblot, {C}hrist{\`e}le and {B}axter, {B}. {A}. and {N}ealon, {N}. {J}. and {W}eber, {A}. {M}. and {R}yan, {E}. {P}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he consumption of rice bran has been shown to have a positive effect on nutritional status and prevention of chronic diseases related to hundreds of metabolites with bioactivity. {C}onsumption after fermentation can lead to specific beneficial effects, yet is lacking complete characterization when fermented with diverse strains. {T}he objective of this study was to examine the effect of fermentation on the rice bran metabolite profile. {B}acterial probiotics ({B}ifidobacterium longum, {L}imosilactobacillus fermentum, {L}acticaseibacillus paracasei, {L}acticaseibacillus rhamnosus and, {E}scherichia coli) were used to ferment rice bran alone or after incubation with yeast probiotic {S}accharomyces boulardii. {F}ermented rice bran was methanol extracted and analyzed by {UPLC}-{MS}/{MS}. {T}he metabolome of the two fermentation types was deeply modified when compared with non-fermented rice bran. {T}he two-step fermentation provided alternative substrate to the bacteria in a few cases. {K}ey metabolites of high nutritional value (essential amino acids, vitamins) and gut health (arabinose, maltotriose) were identified.},
  keywords = {bacteria ; metabolite ; nutrition ; yeast ; fermentation ; rice bran ; probiotics},
  booktitle = {},
  journal = {{F}rontiers in {N}utrition},
  volume = {8},
  numero = {},
  pages = {795334 [12 p.]},
  ISSN = {2296-861{X}},
  year = {2022},
  DOI = {10.3389/fnut.2021.795334},
  URL = {https://www.documentation.ird.fr/hor/fdi:010084368},
}