In vitro colonic fermentation characteristics of barley-koji differ from those of barley
Barley-koji is prepared by inoculating barley, a beneficial prebiotic source, with the fungi Aspergillus luchuensis mut. kawachii. In this study, the prebiotic effects of barley-koji on human colonic microbiota were evaluated in vitro compared with barley, using pig feces. The enzyme-resistant fract...
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Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2022-08, Vol.86 (9), p.1286-1294 |
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creator | Nagata, Ryuji Morioka, Minami Fukuma, Naoki Hayashi, Kei Iwami, Akihiko Han, Kyu-Ho Fukushima, Michihiro |
description | Barley-koji is prepared by inoculating barley, a beneficial prebiotic source, with the fungi Aspergillus luchuensis mut. kawachii. In this study, the prebiotic effects of barley-koji on human colonic microbiota were evaluated in vitro compared with barley, using pig feces. The enzyme-resistant fraction of the following sample groups each was added to respective fermenters: cellulose, barley (Commander and β104), and barley-koji (Commander-koji and β104-koji). Short-chain fatty acid and ammonia-nitrogen production increased and decreased, respectively, in barley-koji and barley groups. Furthermore, the propionate concentration increased in the barley group, showing a positive correlation with the abundance of the genus Dialister. In the barley-koji group, however, acetate and n-butyrate concentrations increased during the early stages of incubation, and the relative abundance of the genus Megasphaera was higher than those of the other genera. Therefore, this study demonstrated that barley-koji might possess beneficial physiological properties for colonic fermentation, which differ from those of barley. |
doi_str_mv | 10.1093/bbb/zbac104 |
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In this study, the prebiotic effects of barley-koji on human colonic microbiota were evaluated in vitro compared with barley, using pig feces. The enzyme-resistant fraction of the following sample groups each was added to respective fermenters: cellulose, barley (Commander and β104), and barley-koji (Commander-koji and β104-koji). Short-chain fatty acid and ammonia-nitrogen production increased and decreased, respectively, in barley-koji and barley groups. Furthermore, the propionate concentration increased in the barley group, showing a positive correlation with the abundance of the genus Dialister. In the barley-koji group, however, acetate and n-butyrate concentrations increased during the early stages of incubation, and the relative abundance of the genus Megasphaera was higher than those of the other genera. Therefore, this study demonstrated that barley-koji might possess beneficial physiological properties for colonic fermentation, which differ from those of barley.</description><identifier>ISSN: 1347-6947</identifier><identifier>EISSN: 1347-6947</identifier><identifier>DOI: 10.1093/bbb/zbac104</identifier><language>eng</language><ispartof>Bioscience, biotechnology, and biochemistry, 2022-08, Vol.86 (9), p.1286-1294</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c248t-84ca88216520fe5d9978f5cee66fde94c62c58ce4a8a466e2880f0501c084ca53</cites><orcidid>0000-0002-6487-962X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Nagata, Ryuji</creatorcontrib><creatorcontrib>Morioka, Minami</creatorcontrib><creatorcontrib>Fukuma, Naoki</creatorcontrib><creatorcontrib>Hayashi, Kei</creatorcontrib><creatorcontrib>Iwami, Akihiko</creatorcontrib><creatorcontrib>Han, Kyu-Ho</creatorcontrib><creatorcontrib>Fukushima, Michihiro</creatorcontrib><title>In vitro colonic fermentation characteristics of barley-koji differ from those of barley</title><title>Bioscience, biotechnology, and biochemistry</title><description>Barley-koji is prepared by inoculating barley, a beneficial prebiotic source, with the fungi Aspergillus luchuensis mut. kawachii. 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title | In vitro colonic fermentation characteristics of barley-koji differ from those of barley |
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