CHAPTER 15: Interactions between Grains and the Microbiome

S. Brahma, Devin J Rose

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

This review discusses whole grain-gut microbiota interactions and identifies new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. There is a growing recognition of the role of whole grains in modulating the composition and functional activity of the human gut microbiota, which, in turn, can impact host health. Specific components of whole grains, such as non-digestible carbohydrates and phenolic compounds, have been shown to modulate the gut microbiota. However, results from human intervention trials are not consistent in the specific taxa that are affected by whole grains. This may be because the composition of an individual's gut microbiota affects their response to whole grains. Although whole grains are good sources of non-digestible carbohydrates and phenolic compounds, not all of these substances are available for microbial fermentation. Increasing the proportion of substances available for microbial fermentation could improve the benefits of whole grains on human health outcomes that are mediated by gut microbiota.

Original languageEnglish (US)
Title of host publicationSteviol Glycosides
Subtitle of host publicationCultivation, Processing, Analysis and Applications in Food
EditorsMary Ellen Camire, Trust Beta
PublisherRoyal Society of Chemistry
Pages332-356
Number of pages25
Edition6
DOIs
StatePublished - Jan 1 2019

Publication series

NameFood Chemistry, Function and Analysis
Number6
Volume2019-January
ISSN (Print)2398-0656
ISSN (Electronic)2398-0664

Fingerprint

whole grain foods
Microbiota
intestinal microorganisms
Health
Fermentation
human health
phenolic compounds
fermentation
Carbohydrates
carbohydrates
microbiome
Whole Grains
Chemical analysis
Human Activities
Gastrointestinal Microbiome
Research

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Brahma, S., & Rose, D. J. (2019). CHAPTER 15: Interactions between Grains and the Microbiome. In M. E. Camire, & T. Beta (Eds.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (6 ed., pp. 332-356). (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 6). Royal Society of Chemistry. https://doi.org/10.1039/9781788012799-00332

CHAPTER 15 : Interactions between Grains and the Microbiome. / Brahma, S.; Rose, Devin J.

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. ed. / Mary Ellen Camire; Trust Beta. 6. ed. Royal Society of Chemistry, 2019. p. 332-356 (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 6).

Research output: Chapter in Book/Report/Conference proceedingChapter

Brahma, S & Rose, DJ 2019, CHAPTER 15: Interactions between Grains and the Microbiome. in ME Camire & T Beta (eds), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 6 edn, Food Chemistry, Function and Analysis, no. 6, vol. 2019-January, Royal Society of Chemistry, pp. 332-356. https://doi.org/10.1039/9781788012799-00332
Brahma S, Rose DJ. CHAPTER 15: Interactions between Grains and the Microbiome. In Camire ME, Beta T, editors, Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. 6 ed. Royal Society of Chemistry. 2019. p. 332-356. (Food Chemistry, Function and Analysis; 6). https://doi.org/10.1039/9781788012799-00332
Brahma, S. ; Rose, Devin J. / CHAPTER 15 : Interactions between Grains and the Microbiome. Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. editor / Mary Ellen Camire ; Trust Beta. 6. ed. Royal Society of Chemistry, 2019. pp. 332-356 (Food Chemistry, Function and Analysis; 6).
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