Special Issue Article
Investigation of Micro-Particles Produced from Wheat Bran and Sugarcane Bagasse Fermentation by Human Faecal Flora and the Binding Capacities of Fermentation Residues
- *Corresponding Author:
- Shiyi Ou
Department of Food Science and Engineering
Jinan University, Guangzhou 510632
People’s Republic of China
Tel: 86 20 85226630
E-mail: [email protected]
Received date: May 11, 2012; Accepted date: May 25, 2012; Published date: May 30, 2012
Citation: Ou S, Zheng J, Xu Y, Zhang J, Yang B (2012) Investigation of Micro-Particles Produced from Wheat Bran and Sugarcane Bagasse Fermentation by Human Faecal Flora and the Binding Capacities of Fermentation Residues. J Nutr Food Sci S2:002. doi: 10.4172/2155-9600.S2-002
Copyright: © 2012 Ou S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Wheat bran has been consistently reported to protect against colon cancer. To investigate the mechanism of the unique characteristics of wheat bran, the morphology and zeta potential of micro-particles released from wheat bran and sugarcane bagasse fermentation by human faecal flora were studied by atomic force microscopy and laser light scattering technique, respectively. Microparticles released from wheat bran fermentation differed significantly from those produced from sugarcane bagasse fermentation in shape, size (237 VS 454 nm), and zeta potential (-20.01 VS -3.96 mv). Scanning electron microscopic observations showed that the structure of fermented residue of wheat bran was more loose and porous than that of sugarcane bagasse, and had a larger surface area. In vitro studies revealed higher binding capacities of fermented wheat bran for bile acid, cholesterol, and peanut oil compared with fermented sugarcane bagasse.