alexa Investigation of Micro-Particles Produced from Wheat Bran and Sugarcane Bagasse Fermentation by Human Faecal Flora and the Binding Capacities of Fermentation Residues
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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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

Shiyi Ou1*, Jie Zheng1,2, Yanfang Xu1, Jing Zhang1 and Baoru Yang1,2

1Department of Food Science and Engineering, Jinan University, Guangzhou 510632, People’s Republic of China

2Department of Biochemistry and Food Chemistry, University of Turku, Turku FI-20014, Finland

*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.

Abstract

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.

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