Prebiotic Potential of Brewer’s Spent Grain Residual Solid After Enzymatic Hydrolysis: Evidence from a Colonic Fermentation Study

Vista sencilla de ítem
dc.contributor.authorVargas-Straube, María José
dc.contributor.authorRojas-Hidalgo, Francisca
dc.contributor.authorNunes de Oliveira, Jordana
dc.contributor.authorArancibia, Boris
dc.contributor.authorMariano de Albuquerque, Thatyane
dc.contributor.authorAlenkar Bezerra, Taliana
dc.contributor.authorTorres de Souza, Eike
dc.contributor.authorLeite de Souza, Evandro
dc.contributor.authorMariotti-Celis, María Salomé
dc.contributor.authorZúñiga, María Elvira
dc.contributor.authorFuentes, Lida
dc.contributor.authorSoto-Maldonado, Carmen
dc.coverage.spatialSuiza
dc.date.accessioned2026-07-06T18:50:00Z
dc.date.available2026-07-06T18:50:00Z
dc.date.issued0026-07-03
dc.description.abstractBrewer’s spent grain (BSG), the main by-product of the brewing industry, is a rich source of arabinoxylans (AXs) and hydroxycinnamic acids, particularly ferulic acid (FA), which contribute to its prebiotic potential. This study evaluates the prebiotic properties of residual solid from an enzymatically treated BSG, compared to the properties of BSG as a non-enzymatically hydrolyzed control. Although the residual solid exhibited total polyphenol (2581.96 ± 70.63 mg/100 g dry weight) and FA (180.84 ± 3.28 mg/100 g dry weight) contents comparable to those of the non-hydrolyzed control (2500.38 ± 284.20 and 179.59 ± 3.30 mg/100 g dry weight, respectively), the AX content was significantly higher (14,084.81 ± 185.72 mg/100 g), accompanied by a lower degree of feruloylation (12.84 ± 0.23 mg FA/g AX), higher antioxidant activity (64,825.35 ± 4011.24 μmol TE/100 g), and structural changes visualized by scanning electron microscopy. In addition, in vitro colonic fermentation showed a delayed butyrogenic profile, with increased butyrate production compared to the control (3.17 ± 1.44 mM). Microbiota analysis by fluorescence in situ hybridization (FISH) coupled with flow cytometry indicated an increase in butyrate-producing bacteria, including Faecalibacterium prausnitzii (+5.90) and Eubacterium rectale (+6.88). Growth of Bacteroides, Lactobacillus, and Bifidobacterium spp. was also promoted. Overall, these findings suggest that enzymatic processing of BSG can generate a residual solid with modified structural characteristics and potential prebiotic functionality, supporting its potential application as a fermentable flour ingredient in functional foods.
dc.identifier.citationFoods, Vol. 15 (2026) pp. 1-27
dc.identifier.doihttps://doi.org/10.3390/foods15132378
dc.identifier.issn2304-8158
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttps://hdl.handle.net/20.500.12254/7663
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofseriesPP.
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.subjectbrewer’s spent grain
dc.subjectprebiotic fiber
dc.subjectarabinoxylans
dc.subjectferulic acid
dc.subjectshort-chain fatty acids
dc.subjectgut microbiota
dc.titlePrebiotic Potential of Brewer’s Spent Grain Residual Solid After Enzymatic Hydrolysis: Evidence from a Colonic Fermentation Study
dc.typeArticle
Archivos
Bloque original
Mostrando 1 - 1 de 1
No hay miniatura disponible
Nombre:
Paper 6. Vargas-Straube et al., 2026. Prebiotic brewers spent grain. Foods.pdf
Tamaño:
19.15 MB
Formato:
Adobe Portable Document Format
Descargar
Bloque de licencias
Mostrando 1 - 1 de 1
No hay miniatura disponible
Nombre:
license.txt
Tamaño:
347 B
Formato:
Item-specific license agreed upon to submission
Descripción:
Descargar
Colecciones
Artículos de Revistas