Minnesota United announced today that the club has recalled Costa Rica international midfielder Alejandro Bran from his loan at Burton Albion FC Bran has been loaned out to Liga Deportiva Alajuelense of Costa Rica’s Primera Division through the end of December 2025 Bran joined Minnesota United in January of 2024 initially on a full-season loan from CS Herediano the Costa Rica international has made 11 game appearances (six starts) for the Loons in MLS regular-season action where he has scored once – notably in the Season Opener at Austin FC on February 24 The midfielder has also made three game appearances (all starts) in MLS NEXT Pro action with MNUFC2 the Loons purchased Bran’s contract from Herediano and sent him on loan to Burton Albion FC in England where he made four game appearances across all competitions Bran has earned 13 caps for Costa Rica’s senior national team recently making two appearances in Concacaf Nations League Quarterfinals games against Panama in November 2024 He notably earned a call-up for Costa Rica’s final 2024 Copa América roster and with Los Ticos during thatcontinental tournament Bran made two substitute appearances in the Group Stage fixtures against Brazil and Paraguay Transaction: Minnesota United recalls midfielder Alejandro Bran from his loan at Burton Albion FC. MNUFC then loans Bran to L.D. Alajuelense of the Costa Rican Primera Division through the end of December 2025, pending the movement of his ITC, with an option to buy Link IconCopy linkFacebook LogoShare on FacebookXShare on XEmailShare via EmailLink copied to clipboardPhiladelphian TikTok star Bran Flakezz is the face of ‘gay chaos’The cohost of the “Between Us Girlies” podcast ranks his late-night escapades on TikTok And helps save the city’s Black-owned businesses It’s clear from the videos of his wild nights at the Gayborhood’s U Bar stories of his on-and-off-again situationships and recaps of his impromptu trips to Napa Valley Philly influencer Brandon Edelman has unleashed his “gay chaos” onto the world “Gay chaos is being unapologetically you,” Edelman said “Living life to the fullest without fear of judgment and celebrating the little things that make you different Edelman is living the kind of untethered lifestyle he’s always wanted and bringing his followers and fellow “Philly girlies” along for the ride Along with his best friends Lindsay Anderson Edelman is the cohost of the hot-gossip podcast Between Us Girlies the four besties meet to share their most exhilarating (and messiest) highlights from the previous week sparing little detail on their celebrity sightings The podcast is one of Philly’s more popular lifestyle pods, with over 65,000 followers on TikTok. Among its most famous guests is Gov. Josh Shapiro who the hosts have crowned the show’s “fifth honorary girlie.” grew up idolizing the stars of MTV’s Jersey Shore and The Real World and was determined to make it big as a reality star The Philadelphia University (now Thomas Jefferson University) grad submitted audition videos and applications only to realize that most of the people on the shows were already successful content creators He decided to turn his life into a reality show of his own and began ranking his late-night escapades and just living the life I always wanted to live A year later, he gained over 200,000 followers and was able to quit his $20-an-hour job as a merchandise assistant at Anthropologie to live the life of a full-time creator While he landed on the short-lived competition show Project Verified in 2023 Edelman was no longer interested in reality-show stardom and bringing his friends along for the journey “Working for myself has kind of surprised me,” he said and you’ve created it.’ It’s a feeling that gives me warmth in my heart.” who’s been friends with Edelman since the two cohosts were 5 said the detractors he faces online today are similar to the bullies he faced in middle and high school for being queer But as he’s grown more comfortable in his skin and learned to manage his anxiety-fueled panic attacks he’s been able to fully bask in his identity the shop started getting attention in the news and online he stopped by to support the newly opened eatery His video amassed more than 10 million views and support for Turner “He basically made Chubby Chicks what it is now the overwhelming amount of guests and new customers and made people who may not have cared see me.” a Black woman-operated juice bar in Center City that was on the verge of closing its doors Edelman and other Philly creators asked thier followers to chip in the video helped exceed the shop’s $70,000 fundraising goal by over $20,000 “I’ve always wanted to highlight amazing small businesses “Black women have always been a voice that has made me feel comfortable … And it just broke my heart when I heard their stories.” Pure Green Philly owner Tiara Counci made several videos thanking Edelman for helping spearhead the fundraising effort which helped her secure additional staff and kept her storefront lights running “I woke up from a nightmare to a dream so fast,” Council said “It’s the worst feeling to know something you’ve worked toward for years could be taken away in a matter of months this fight to save local businesses is personal: his father owned a hoagie shop in Kensington for nearly 30 years and his mom ran a small consignment store in the area As he continues to expand his following and reach as a content creator Edelman hopes he can reward his parents with a beach house on the Jersey Shore “I always said I don’t want to be a Philly influencer I want to be an influencer that lives in Philly I want to break this whole idea to be in the successful entertainment industry It’s not true,” the 28-year-old creator said Correction: This article was updated on Sunday to include Christina Afia Harris’ role in building support for Chubby Chicks It was updated on Tuesday to clarify that Edelman did not see the original video before visiting the restaurant The dates displayed for an article provide information on when various publication milestones were reached at the journal that has published the article activities on preceding journals at which the article was previously under consideration are not shown (for instance submission All content on this site: Copyright © 2025 Elsevier B.V. the practice has now largely fallen out of favor as we've learned more about the science of horses' digestion Clair Thunes. Thunes writes that decades of research into the equine gut have revealed that diet changes for horses (and other animals too) should be made gradually to avoid upsetting the microbes present in the digestive tract Since bran mashes were recommended as occasional providing one contradicts this science-backed advice.  Wheat bran aqueous extract contains the ingredients for brushite formation lead image Brushite is a calcium phosphate with a wide variety of applications used to anchor artificial joints or for bone regeneration spherical forms of brushite can be spontaneously formed using wheat bran aqueous extract explored the mechanism by which this extract could be turned into spherical brushite and the latter doped with zinc for a more sustainable process “Zinc has a role in the spherical form of brushite crystals so we hypothesized that the zinc naturally present in the wheat bran aqueous extracts could also be involved in forming brushite,” said author René Renato Balandrán-Quintana the researchers added zinc to a solution of wheat bran extract and calcium ions and silicon were removed from the wheat bran extract spherical brushite formed only without external zinc likely due to the removal of most phosphates traces of phosphates and non-dialyzable zinc created a spherical shape Zinc was found in the synthesized brushite from the non-dialyzed extracts The authors concluded that zinc plays a significant role in the synthesis of spherical brushite from bran extracts they discovered that morphology and crystal arrangement could be altered by adjusting the zinc concentration “The fact that brushite is doped with zinc gives it added value since zinc has antibacterial properties that could be exploited if it were to be used as an ingredient in formulations for bone regeneration,” said Balandrán-Quintana Here's why long-term reliance on fossil fuels is problematic: Rice bran wax is a by-product of the rice industry making it a renewable and more environmentally friendly option rice bran wax is derived from an agricultural source This by-product utilisation means that rice bran wax not only avoids the environmental pitfalls of mining but also adds value to an existing industry Clariant's Licocare™ RBW Vita rice bran waxes illustrate the potential of this bio-based alternative these waxes dramatically reduce the carbon footprint by up to 80% compared to fossil-based montan wax This reduction in carbon emissions is a significant advantage in meeting both regulatory requirements and corporate sustainability goals It's easy to assume that choosing a more sustainable wax means sacrificing performance but rice bran wax challenges that perception offering performance that can be a great alternative to montan wax making it an excellent choice for applications as diverse as metal packaging coatings Licocare RBW Vita additives also function as effective lubricants suitable for engineering thermoplastics and biopolymers further reducing the industry's reliance on fossil-based materials By incorporating rice bran wax into plastic formulations manufacturers can improve processing efficiency and enhance material properties The latest formulations of rice bran waxes are designed to meet the high-performance demands of the coatings and plastics industries while supporting the transition towards renewable and more environmentally friendly materials As the coatings and plastics industries continue to prioritize sustainability the choice between montan wax and rice bran wax becomes clear with its fossil origin and high environmental cost has served its purpose but is under increasing pressure concerning sustainability aspects making it a less viable option for the future with its renewable origins and high performance represents the future of sustainable coatings and plastics By considering the adoption of rice bran wax and formulators have the potential to contribute to environmental improvements while aiming to maintain product performance as companies can support several UN Sustainable Development Goals (SDGs) including SDG 12: Responsible Consumption and Production and SDG 13: Climate Action by reducing reliance on fossil materials and lowering emissions The shift to rice bran wax drives innovation and offers a significant opportunity to align with broader sustainability goals 2024 2:00 PM(Credit: Danijela Maksimovic/Shutterstock) NewsletterSign up for our email newsletter for the latest science newsSign Up When someone tells you that you need more fiber in your diet A diet high in fiber can be surprisingly varied and delicious And the benefits go way beyond keeping you regular Dietary fiber helps lower LDL cholesterol (the so-called “bad” cholesterol), stabilizes blood sugar, and can reduce inflammation, explains Amy Bragagnini board-certified oncology nutrition specialist and spokesperson for the Academy of Nutrition and Dietetics And because foods that have a lot of fiber in them make you feel more satisfied with less food, they can help you maintain your weight. A high-fiber diet is also associated with a lower risk of colorectal cancer, adds Heather Hodson, clinical nutritionist at NYU Langone’s Center for the Prevention of Cardiovascular Disease Fiber also feeds the community of microbes in your gut Foods that contain fiber provide the nutrients these beneficial microbes need to flourish Here are a few foods that should be added to your diet more often A high-fiber food that’s also a great source of plant-based protein lentils top the list of foods Hodson recommends for adding fiber to your diet “They’re one of the highest sources of soluble fiber which can help regulate blood glucose and cholesterol levels,” she says beans can be used not only in soups and stews but in wraps Whole grains are excellent sources of fiber Switching to whole wheat pasta — at least for some recipes — is an easy way to increase your fiber intake try a bowl of steel-cut oats (add berries for an additional boost; see below) Don’t get hung up on wheat, oats, rice, and corn, though. Include grains such as quinoa, barley, and millet in your meals. Bragagnini is especially fond of farro an intriguing type of wheat that’s surprisingly flavorful Fiber lurks in some unexpected places. Creamy avocados But many fruits and veggies can significantly up your fiber intake Apples and oranges are known for their fiber content but raspberries and blueberries are near the top of the list of high-fiber fruits Read More: 4 Science-Backed Diets to Improve Your Health It’s easier to add these foods to your diet if you let yourself experiment and find foods and ways to cook them that you enjoy choose a new recipe to try — one that has at least one high-fiber food Eating more fiber doesn’t have to be a chore Read More: It Doesn't Take Long to Reset Your Gut Health With Small Lifestyle Changes Avery Hurt is a freelance science journalist she writes regularly for a variety of outlets She’s the author of Bullet With Your Name on It: What You Will Probably Die From and What You Can Do About It as well as several books for young readers Avery got her start in journalism while attending university writing for the school newspaper and editing the student non-fiction magazine Though she writes about all areas of science she is particularly interested in neuroscience and AI–interests she developed while earning a degree in philosophy Register or Log In Want more?Keep reading for as low as $1.99 Subscribe Save up to 40% off the cover price when you subscribe to Discover magazine. Volume 6 - 2019 | https://doi.org/10.3389/fnut.2019.00033 The human microbiota is increasingly recognized as a major factor influencing health and well-being with potential benefits as diverse as improved immunity Bacteria inhabiting the gut are dependent on the provision of fermentable dietary substrates making diet a major factor driving the composition of the human gut microbiota Dietary fiber may modify microbiota abundance and metabolism including short-chain fatty acid production The majority of research to date has explored isolated fibers and the influence of habitual fiber consumption is less well-established The aim of the current article was to systematically review evidence from human intervention studies for the effects of intact cereal fibers on gut microbiota composition in healthy adults Studies published in the past 20 years were identified through the PubMed and Cochrane electronic databases Inclusion criteria were: healthy adult participants (>18 years) inclusion of at least one intact cereal fiber and measurement of fecal microbiota related outcomes As every individual has a unique microbiota many trials utilized a cross-over design where individuals acted as their own control Outcome measures included change to the microbiota or metabolic indicators of microbiota fermentation such as short chain fatty acids or fecal nitrogen Two hundred and twenty three publications were identified and 40 included in the final review particular attention has been paid to the effects of wheat fiber and arabinoxylans (AXOS) as this is the dominant source of fiber in many Western countries Thirty-nine of the forty-two studies demonstrated an increase in microbiota diversity and/or abundance following intact cereal fiber consumption with effects apparent from 24 h to 52 weeks Increases in wheat fiber as low as 6–8 g were sufficient to generate significant effects Study duration ranged from 1 day to 12 weeks and exploration of the stability of the microbiota following long-term dietary change is required Increasing cereal fiber consumption should be encouraged for overall good health and for gut microbiota diversity Major Bacterial Groups in the Human Gut Microbiota and the Main Fermentation Products For the purposes of this review, intact cereal fiber included both the soluble and insoluble non-digestible carbohydrates found in cereal grains. To our knowledge, previous systematic reviews (such as 7–9) in this area have included a range of prebiotic fibers largely from supplemented, isolated fiber types (7, 8), or have explored specific conditions such as IBS (9) and there has not been a systematic review exploring the impact of intact cereal fibers consumed in everyday foods (such as breakfast cereals and breads) on the gut microbiota in healthy participants the aim of the current review was to systematically review the evidence from human intervention studies for the effects of intact cereal fibers and their active sub-fractions on gut microbiota composition in healthy adults A subsidiary aim of the review was to systematically review the effects of wheat bran fiber on gut microbiota composition in healthy adults as wheat bran fiber is the largest contributor to cereal fiber intake in Western societies Wheat bran contains high levels of the hemicellulose arabinoxylan which can be utilized by the bacteria inhabiting the microbiota As the biggest component of fiber across the Western world studies examining the role of wheat arabinoxylan and arabinoxylan-oligosaccharides (AXOS) have also been included As this review has not been carried out previously studies published over the past 20 years were included The effects of intact cereal fibers were evaluated by change in microbiota abundance plus indicators of microbiota fermentation activity such as short chain fatty acid production and fecal nitrogen The current systematic review increases understanding of the impact of consumption of intact cereals fibers on the gut microbiota and consequent health A total of 42 studies were included in the final review Figure 1. Process of selecting included human studies. Adapted from Moher et al. (10) Summary of human studies exploring the impact of intact cereal fibers on the gut microbiota The studies were categorized and discussed according to the fiber manipulation or specific fiber sub-fractions such as AXOS or arabinoxylans The flow of included studies is outlined in Figure 1. Details of the studies, and their characteristics is presented in Table 2. A summary of the extracted outcomes is reported in Table 3 in relation to fiber type and direction of change Summary of findings for the short-term effect of increasing cereal fiber on gut microbiota outcomes in health adults The 40 included studies included a total of 1,308 participants Seven studies involved feeding single test meals in a laboratory setting and the remainder involved foods consumed at home Intervention length ranged from 1 meal to 1 year A total of 4 studies compared the effects of more than one fiber type with the remaining 36 studies examining a single fiber source compared with low fiber foods or habitual dietary intake Wheat was the most commonly studied fiber with 9 studies on wholegrain intake (predominantly wheat but some other grain fiber) 8 exploring wheat fiber or bran exclusively While the prebiotic effect of isolated beta-glucans on the gut microbiota has been studied extensively only 2 studies were identified examining the effects of intact oat fiber on the gut microbiota rice and maize accounted for the remaining 8 studies Wheat fiber or bran is the hard outer layers of the wheat kernel Wheat bran is particularly rich in dietary fiber and essential fatty acids and also contains appreciable quantities of starch Wheat is widely consumed and a significant contributor to fiber intakes in Western Societies with approved health claims for digestive health in many countries including the European Union (EFSA 2010 j.efsa.2010.1817) and Australia (Food Standards Australia New Zealand 2014) It is also the most studied in relation to its impact on the gut microbiota accompanied by a 4-fold increase in plasma ferulic acid and 2-fold increase in fecal ferulic acid among the wholegrain group compared to the refined wheat consumers Wholegrain wheat was the unique source of ferulic acid in this study allowing differentiation between the two intervention groups Neacsu et al. (14) fed either a 40 g bowl of All Bran original cereal (11 g fiber) or a 120 g bowl of All Bran original (33 g) as a single test meal and then measured fermentation metabolites in plasma Significant increases in total short chain fatty acids were measured in plasma following consumption of both 40 or 120 g wheat bran cereal with no significant differences found between treatments Additional unpublished data provided by the author shows the largest increase to occur in fecal butyric acid The conclusion was that wheat bran had no additional benefit however the study had a number of limitations in relation to wheat bran fermentation which are discussed later resistant starch and reported lower increases in individual bacteria with wheat bran consumption but this was accompanied with a marked increase in overall microbial diversity Barley contains a mixture of both soluble (beta-glucans) and insoluble fibers giving it a diverse range of potential health benefits including moderating blood cholesterol and provision of a food source for the gut microbiota barley fiber also contains essential fatty acids plasma SCFA) and showed significant increases in total SCFA and significant increases in breath hydrogen following barley fiber consumption All 4 studies demonstrated concomitant improvements in glycemic response attributed to the positive effects of fermentation metabolites most often consumed as breads and crispbread and providing a significant contribution to fiber intakes in these communities Rye contains a mixture of soluble and insoluble fibers plus essential fatty acids so a decline in Bacteroidetes when rye breads are removed from the diet is not surprising In contrast, 3 of the 5 studies (16, 21, 22) reported an increase in the metabolites of bacterial fermentation with significant increases in fecal butyrate (16, 21) or breath hydrogen (22). One study did not measure metabolites (36) and the other reported no change in fecal butyrate for women, but a significant increase in men (20) During this study the men consumed significantly larger quantities of the rye bread and as a consequence significantly more rye fiber (19.1 g fiber from the test bread compared to 13.5 g consumed by women) The authors determined that from this study it was not possible to conclude whether the differences in response to rye bread between women and men were due to different amounts of food consumed or to differences in fiber intake from breads and that further exploration with larger participant numbers is required the rice grain is enclosed in an outer bran layer rich in fiber minerals and vitamins and antioxidants Rice bran contains a higher levels of oils compared to other cereal brans and so is often removed from the grain to reduce risk of rancidity and improve storage longevity as a result reducing the range of fiber rich rice products commonly available for consumption The outer layers of the oat grain contain a mixture of both insoluble and soluble (beta-glucan) fibers both of which provide a food source for the gut microbiota While soluble oat beta-glucans have been established to help lower blood cholesterol levels little research has been carried out into the effects of oat fiber on the gut microbiota however fecal levels of β-galactosidase (lactase enzyme) and urease (protein enzyme) both fell suggesting a rapid adaptation of the microbiota toward utilization of oat fiber Maize has a higher content of starch and a lower bran content compared to other cereal grains and maize fiber has been less researched compared to other cereal grains As discussed previously use of FISH and specifically selected probes may have limited the range of bacterial change identified significant increases in fecal Bifidobacteria were reported in both the high fiber and low fiber groups with the greater increase in the higher fiber groups just failing to reach significance (p = 0.056) and a non-significant increase in Lactobacillus Similar to other studies the participants who were most responsive in terms of a bifidogenic effect to the wholegrain cereal had the lowest initial populations of bifidobacteria; conversely the individuals with the highest initial samples had a less marked response This study demonstrated a measurable prebiotic effect of a single serve of a wholegrain maize cereal within the context of a freely chosen mixed diet Food based dietary guidelines frequently encouraged an increased consumption of wholegrain cereal foods in order to improve not only fiber intake but also intake of the wide variety of vitamins and antioxidants typically found in the bran layers of cereal grains and bran elements of the cereal grain and so have a different nutrient composition to the bran fiber fractions of cereal grains which could influence effects on the gut microbiota With no standardized global definition of wholegrain foods comparison of wholegrain intakes and their associated fiber content can be challenging participants = 357) have been carried out into the effects of manipulating intact cereal fiber sources across the whole day providing wheat fiber as the bulk of the fiber as bread Both Cooper et al. (31) and Ampatzoglou et al. (32) failed to detect significant change in microbiota or fermentation metabolites following increased intake of wholegrain foods There are a number of potential reasons for this: Cooper et al included subjects on the basis of self-reported wholegrain intake and fiber intake from others sources was not assessed in addition the wholegrain foods provided provide just 16% of daily energy intake and so variability in actual food intake and fiber intake achieved was likely to be high Microbiota analysis was undertaken on just 28 of the 46 subjects and so the study lacked power to detect anything other than large changes to the microbiota which coupled with high baseline variability meant that trends were observed to report significant changes might be down to the use of FISH analysis FISH relies on selection of probes for target bacterial groups and subsequent research suggests that response to wheat fiber may be greatest in bacteria not targeted by this study no account was taken of individual change to microbiota abundance and so larger change for those with lower baseline levels may have been lost in the population averages These results also showed significant reductions in Bifidobacteria and both fecal acetate and butyrate with the lower fiber intake One of the largest components of wheat bran fiber are arabinoxylans, which can also be consumed as the isolated extract AXOS (arabinoxylan-oligosaccharide). Wheat bran fiber is commonly consumed in foods across the globe, and average intakes of AXOS in the US population have been estimated to be around 7.5 g/day (50) A review of studies examining the effects of consumption of this important wheat bran component on the microbiota was therefore also included We identified 9 studies exploring the role of AXOS on the gut microbiota (39–47). Measurements included change to bacterial abundance, breath hydrogen (as a marker of gut fermentation), plasma ferulic acid (ferulic acid is bound to AXOS so increasing plasma levels is a marker of AXOS breakdown by gut bacteria), and SCFA levels. The levels of AXOS provided ranged from 2.2 g (39) through to 18.8 g (46) and a trend toward increased bifidobacteria (a 1.3-fold increase) was seen following 2.4 g AXOS as a single dose for 3 weeks with 24 VOCs present in 70% of participants The impact of AXOS intake on VOCs was mainly from the reduction of metabolites from protein fermentation indicating a shift away from protein fermenters and their potentially detrimental metabolites (e.g. phenolic compounds and sulfur containing compounds) with no detrimental effects on gastrointestinal tolerance greater understanding of the impact of provision of multiple fiber substrates from the consumption of intact cereal fiber on both species within and diversity of the gut microbiota is of value This systematic review is the first to only look at intact cereal fiber sources adding important detail to our understanding of dietary manipulation to promote microbiota diversity A summary of the key findings is provided in Table 3 This systematic review provides evidence that increasing daily intake of intact cereal fiber can have a prebiotic effect on gut microbiota composition and activity helping to support a diverse bacterial population with an increase in bacterial types able to utilize complex fiber structures with benefits to wide range of bacterial species arising from cross feeding relationships inter-individual variation in gut microbiota composition before a dietary intervention may also affect responses in terms of both gut metabolites and microbiota composition and must be taken into account and identified their non-responders to have high levels of baseline microbiota diversity implying a link between phylogenetic diversity and ecosystem stability This suggests that individuals most likely to benefit from an increase in cereal fiber intake are those who habitually consume low fiber cereal foods those who limit intake of cereal foods (e.g. or those likely to have decreased bacterial diversity As we move beyond isolated fiber supplementation and toward a better understanding of the prebiotic effects of intact dietary fibers our ability to manipulate the gut microbiota through dietary advice will become more targeted subclinical measures of cardiometabolic disease (e.g. as well as a measure of gut permeability (LPS binding protein) microbial diversity showed association with these outcomes in the opposite direction More research is needed to increase understanding of the relationship between fecal SCFA levels however evidence to date appears to be suggesting that adopting dietary measures to promote microbiota diversity is likely to be important for long-term health maintenance A simple change in eating habits which provides a relatively low but important boost to fiber intake at a single time point can produce a prebiotic effect within a mixed habitual diet Other cereal grains reviewed also appear to stimulate gut microbiota at relatively low levels or 2.2 g AXOS providing measurable significant effect Breakfast is often shown to provide a significant contribution to daily fiber intakes of western populations and is an occasion where switching to higher fiber foods is more easily accepted by the consumer Whether delivering a single bolus of fiber at breakfast has different stimulatory effects on the gut microbiota compared to delivery of a steady stream of fiber throughout the day is a potential area for future research Grain fibers are not all equal in their potential for prebiotic effect and the varying effects of preparation and processing of each grain complicates this further Of the 40 studies included into this review 25 reported change to bacterial levels (either in terms of bacterial abundance at genus or species level or population diversity) and 23 out of these 25 studies reported a prebiotic outcomes In terms of fermentation metabolites 26 studies reported on these with 25 showing increased levels of fermentation Two studies showed no effect of cereal fiber consumption on gut microbiota composition which can be explained in part by methodological weaknesses No studies showed any negative implications from consuming increased levels of intact cereal fibers and their sub fractions in the metabolic parameters measured (typically digestive comfort aside from occasional mild and transient increases in flatulence Specificity not only in terms of bacterial species but also in terms of strain is likely to gain precedence as next generation sequencing techniques become more accessible Wheat bran particles were found to host a distinct microbial community The concept of separate bacterial colonies co-existing to fully utilize the particulate and luminal environments of the human colon could partly explain the variation in response to different fiber types in human feeding studies This to our knowledge is the first review looking solely at the influence on gut microbiota arising from the consumption of intact cereal fibers Comparison of outcomes from this and other systematic reviews of the prebiotic potential of isolated fibers is limited by the lack of overlap Kellow et al. (7) reviewed the impact of dietary prebiotic supplementation (e.g. or inulin) on parameters associated with the development of metabolic abnormalities such as obesity The review found convincing evidence from short-term high-quality human trials to support the use of dietary prebiotics as a potential therapeutic intervention for the regulation of appetite and the reduction of circulating postprandial glucose and insulin concentrations however the shift in microbiota responsible for these benefits was not elucidated The recent review by So et al. (8) included only Randomized Controlled Trials with either a placebo low fiber diet or habitual diet group as comparators Two outcomes were reported—diversity and richness of the microbiota population between groups and change to specified groups of bacteria 52 involved supplementation with a prebiotic or candidate prebiotic fiber and just 12 examined intervention using whole foods with intact fibers Prebiotic fiber supplementation increased specified target bacteria such as Bifidobacterium species and Lactobacillus species with as little as 5 g of fiber sufficient to significantly increase Bifidobacterium species The considerable degree of heterogeneity in microbiota between participants was noted for all analysis sub-groups Only a small number of studies reported effect on microbiota diversity and the overall lack of apparent effect on diversity was noted Long-term dietary diversity as opposed to changes in isolated nutrients or foods over a short period of time may be a stronger driver of microbial diversity The review authors made an interesting observation that microbial diversity was not compromised by any of the reported interventions which helps to support the case for favorable effects of dietary fiber on the gut microbiota Sawicki et al. (71) took an Evidence Mapping approach to explore the influence of dietary fiber on the human gut microbiota This mapping exercise highlighted that much of the current literature has shown positive effects of dietary fiber on gut function or beneficial bacterial species or positive effects of dietary fiber on specific health outcomes but few seem to be directly measuring these outcomes together to provide evidence of a dietary fiber-modulated gut microbiota and health outcome One key limitation is the number of studies measuring change in plasma or fecal SCFA's In vivo measurements of SCFA's in plasma or feces do not reflect levels reaching the liver or the colon walls as they are rapidly taken up and utilized by both sites Changes measured in either plasma or feces are therefore likely to provide a gross underestimate of actual levels of change Examination of the gut microbiome both at species level and with regard to metabolic response is needed to further expand our knowledge of the effects of intact fibers on microbiota composition and diversity and the composition of gut microbiota at individual level within a study population could mean that a substantial change in some subjects be masked by a more negligible total population response due to low responders within the population sample Some bacteria have a small range of CAZ-enzyme limiting their utilization to relatively few carbohydrates and so are termed “specialists,” whereas others have a wider array of CAZ-enzymes are able to utilize a large number of different carbohydrate structures and are termed “generalists.” As research continues to develop consideration should be given to the specificity of the range and types of bacterial species measured in order to capture the most appropriate bacterial responders for the fiber type/s under examination While the gut bacteria respond rapidly to provision of fiber substrates cross-feeding relationships are complex and take time to establish and stabilize The ideal duration of intervention to allow a diverse and stabile gut microbiota to establish is not yet known however is likely to extend beyond the 2–3 weeks studied by much of the work published to date The full potential benefits that could arise from providing the gut microbiota with a diverse high fiber diet every day have therefore yet to be accurately established and longer term trials of several months in length are needed Many studies controlled for confounders (e.g. probiotics of gastrointestinal disease) in the statistical analysis via inclusion of many covariates in the analysis Whilst this is an important approach for controlling for confounders the benefit of including many covariates into a statistical model should be balanced with the issue of overfitting particularly in those studies with small sample sizes there is a need for studies with larger sample sizes and careful selection and included covariates and race all influence gut microbiota composition All of the studies included in this review included adults from a single geographical locale Given the known diversity of microbial composition between individuals it cannot be assumed that results found in any or all of these studies will transfer across regions or between different ethnicity Although knowledge has advance substantially in recent years much remains to be discovered regarding the gut microbiome and how to achieve the greatest potential benefits from dietary manipulations The wide variation in individuals microbiota highlighted in a number of studies reported here requires further research: what is the level of variation between individuals and what are the factors contributing to this Can dietary manipulation of fiber type correct microbiota dysbiosis and over what time frame Response to dietary intervention appeared to stimulate little effect in a sub-group of people lacking key bacterial species however this was measured over days or weeks rather than months Long-term studies are needed to establish whether maintaining a high fiber intake could overcome initial shortfalls in the gut microbiota population Could development of cost-effective and reliable mechanisms to elucidate an individual's microbiome hold the potential to open up a new and exciting field of personalized targeted nutrition recommendations to promote microbiota health Research results in the past may have been limited by measurement of bacterial species which are not specialist fermenters of the fiber substrate provided This may be particularly relevant for wheat bran where key highly specialized bacterial groups have now been identified It may be both relevant and appropriate to repeat previous studies attempting to elucidate the potential prebiotic effect of wheat bran fiber with more participants over a longer follow up period to understand more clearly the potential benefit (or otherwise) of increasing wheat bran fiber intake to our gut microbiota The colonic microbiota community must typically be in a state of continuous change over time driven by short-term changes in dietary intake This review supports a role of intact cereal fibers in promoting gut microbiota diversity and abundance The strongest evidence lies in the role of wheat bran and wholegrain wheat fiber promoting gut microbiota diversity as this is the cereal fiber which demonstrated the most consistent prebiotic effects on gut microbiota composition both in its intact form within commonly consumed foods and in terms of its key active constituent AXOS with demonstrable effects arising from increases in wheat fiber as low as 6 g/day Individual response to fiber intervention varied in terms of microbiota response however several studies concur that those with the greatest response were those with the lowest initial target bacterial levels Those with the lowest fiber intakes therefore potentially have the most to gain from increasing fiber intake Moving forwards it is important that future studies take account of individual variance in response and the species within the microbiota responsible for this to further understanding of potential to personalize dietary recommendations of fiber intake to fit gut microbiota profile Continued encouragement of simple dietary changes to increase intake of intact cereal fibers (for example to choose breakfast cereal rich in wheat bran should remain a key focus of dietary advice provided at individual Abstraction of data from articles was undertaken by AJ AJ developed the initial draft of the paper and both authors contributed equally to and approved the final version of the manuscript AJ received a financial grant from the Kellogg Company Europe to help support the systematic review of the literature reported in this publication The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest Greater whole-grain intake is associated with lower risk of type 2 diabetes and whole grains and risk reduction in type 2 diabetes gut microbiota composition and gut metabolism Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast Effects of whole-grain cereal foods on plasma short chain fatty acid concentrations in individuals with the metabolic syndrome From dietary fiber to host physiology: short-chain fatty acids as key bacterial metabolites Metabolic benefits of dietary prebiotics in human subjects: a systematic review of randomised controlled trials Dietary fiber intervention on gut microbiota composition in healthy adults: a systematic review and meta-analysis and synbiotics in irritable bowel syndrome and chronic idiopathic constipation: systematic review and meta-analysis Preferred reporting items for systematic reviews and metaanalyses: the PRISMA statement CrossRef Full Text | Google Scholar Whole-grain wheat breakfast cereal has a prebiotic effect on 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intervention with a barley kernel-based product: a randomised cross-over study in healthy middle-aged subjects Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men Whole-grain rye and wheat affect some markers of gut health without altering the fecal microbiota in healthy overweight adults: a 6-week randomized trial Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite gut fermentation and postprandial glucose metabolism: a randomised cross-over breakfast study Effects of fermented brown rice on the intestinal environments in healthy adult Pilot dietary intervention with heat-stabilized rice bran modulates stool microbiota and metabolites in healthy adults Hypocholesterolemic and prebiotic effects of a whole-grain oat-based granola breakfast cereal in a cardio-metabolic “at risk” population Oatmeal porridge: impact on microflora-associated 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colonic bacterial metabolism in healthy volunteers The bifidogenic potential of arabinoxylo-oligosaccharides in healthy volunteers depends on the degree of polymerisation Tolerance of arabinoxylan-oligosaccharides and their prebiotic activity in healthy subjects: a randomised Effects of a wheat bran extract containing arabinoxylan oligosaccharides on gastrointestinal health parameters in healthy adult human volunteers: a double-blind The effect of arabinoxylooligosaccharides on gastric sensory-motor function and nutrient tolerance in man A dietary intervention with arabinoxylan oligosaccharides reduces colonic protein fermentation in healthy subjects: results from faecal metabolite fingerprint analysis CrossRef Full Text | Google Scholar Phylotypes related to Ruminococcus bromii are abundant in the large bowel of humans and increase in response to a diet high in resistant starch In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteria 50. Health Canada. Novel Food Information - Wheat Bran Extract as a Novel Food Ingredient. (2009). Available online at: https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/wheat-bran-extract-food-ingredient.html Fiber and prebiotics: mechanisms and health benefits New frontiers in fibers: innovative and emerging research on the gut microbiome and bone health Potential benefits of dietary fibre intervention in Inflammatory Bowel Disease CrossRef Full Text | Google Scholar Gut Microbiota and Health Section of the European Society for Neurogastroenterology and Motility (ESNM) (2019) Impact of diet in shaping gut microbiota revealed by a comparative study in children from Europe and rural Africa The impact of nutrition on intestinal bacterial communities Barcoded pyrosequencing reveals that consumption of galactooligosaccharides results in a highly specific bifidogenic response in humans Wheat bran promotes enrichment within the human colonic microbiota of butyrate-producing bacteria that release ferulic acid Evidence for greater production of colonic short chain fatty acids in overweight than lean humans CrossRef Full Text | Google Scholar Beyond gut microbiota: understanding obesity and type 2 diabetes Higher fecal short-chain fatty acid levels are associated with gut microbiome dysbiosis hypertension and cardiometabolic disease risk factors Human gut microbiome viewed across age and geography A vegan or vegetarian diet substantially alters the human colonic faecal microbiota The health advantage of a vegan diet: exploring the gut microbiot connection In vitro digestion characteristics of unprocessed and processed whole grains and their components Selective colonization of insoluble substrates by human faecal bacteria The ability of bifidobacteria to degrade arabinoxylan oligosaccharide constituents and derived oligosaccharides is strain dependent Different segmental transit times in patients with irritable bowel syndrome and “normal” colonic transit time: is there a correlation with symptoms Inter-individual differences determine the outcome of wheat bran colonization by the human gut microbiome Evaluating whole grain intervention study designs and reporting practices using evidence mapping methodology Improved taxonomic assignment of human intestinal 16S rRNA sequences by a dedicated reference database Fermentation of plant cell wall derived polysaccharides and their corresponding oligosaccharides by intestinal bacteria A perspective on the complexity of dietary fibre structures and their potential effect on the gut microbiota CrossRef Full Text | Google Scholar Dietary fibre in Europe: current state of knowledge on definitions Citation: Jefferson A and Adolphus K (2019) The Effects of Intact Cereal Grain Fibers Including Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review Received: 05 December 2018; Accepted: 07 March 2019; Published: 29 March 2019 Copyright © 2019 Jefferson and Adolphus. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) distribution or reproduction in other forums is permitted provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited in accordance with accepted academic practice distribution or reproduction is permitted which does not comply with these terms *Correspondence: Angie Jefferson, YW5naWVAYW5naWVqZWZmZXJzb24uY28udWs= Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher 94% of researchers rate our articles as excellent or goodLearn more about the work of our research integrity team to safeguard the quality of each article we publish National Day Calendar® National Clean Out Your Refrigerator Day on November 15th encourages us to prepare for the upcoming holidays. Get together a soap and hot water-filled bucket, disinfectant, a sponge, and a garbage bag. Then you will be ready for the day! Get cleaning... National Raisin Bran Cereal Day on November 15th pours a bowl of one of the country's go-to cereals. Made from toasted oat or wheat flakes with plump raisins added, these cereals have been a staple in many American breakfasts for generations. More here... National Spicy Hermit Cookie Day celebrates a cookie flavor reminiscent of autumn spices. Recognized on November 15th, this time of year is ideal for baking up a batch of these delicious cookies. Yes! We share recipes... National Bundt Day, also known as National Bundt Cake Day, is observed every year on November 15th. As people across the United States plan menus for the holidays, a bundt cake is sure to be on the list at least once. Read more... On November 15th, National Philanthropy Day honors those who give back to their communities. More here... Each year on November 15, millions of people across the United States take part in America Recycles Day. The day raises awareness about recycling and the purchasing of recycled products. Learn more... Sir Isaac Pitman developed and published a method of shorthand. Throughout his lifetime, he continuously improved and revised the method, and it became the most widely used method of shorthand in the world. King Camp Gillett receives U.S. patent No. 775,134 for the first practical disposable razor. The first color television advertisement airs in Britain. And did it ever pop! Birdseye peas brought a popping green theme to the commercial that was quite catchy. Dave Thomas opened his first Wendy's Old Fashioned Hamburger Restaurant in downtown Columbus, OH, and their Frosty was only 35¢. In 1979, Kelly Monteith debuted The Kelly Monteith Show on BBC2 becoming the first American to host a television show in Britain. The astronomy resorted to grinding his own stronger, more powerful lenses for his telescopes leading to his discovery of the planet Uranus in 1781. At the turn of the 20th century, Sara Josephine Baker was appointed director of the Bureau of Child Hygiene, the first woman to serve in an appointed health role of a major U.S. city. During her career, she would reduce infant mortality drastically. The American abstract artist pioneered American modernism. Known for her large flowers, southwestern landscapes, and towering skyscrapers, O'Keeffe studied at the Art Students League, Art Institute of Chicago, and the University of Virginia. In 1981, the Los Angels Superior Court Judge began presiding over The People's Court. The affable judge was tough but fair and a television hit for 12 years. By Doug is one of the staff at National Day Calendar®. Extremely ordinary, sarcastic yet loveable and works for food. Minnesota United announced today that the club has purchased the contract of Costa Rica international midfielder Alejandro Bran from CS Herediano Bran has been loaned out to Burton Albion FC of the EFL League One in England through the summer of 2025 The move opens up an international roster spot for Minnesota United “I’m thankful for the opportunity that Minnesota United has given me,” said midfielder Alejandro Bran I have noticed my own personal growth on and off the field and I’m thrilled to be able to continue to develop as a player in England with Burton Albion.” "In the time that we have worked with Alejandro we have observed his development on and off the field and are happy to permanently transfer Alejandro to MNUFC," said MNUFC Chief Soccer Officer and Sporting Director Khaled El-Ahmad we were presented with an intriguing opportunity to loan Alejandro to Burton Albion so we decided to provide him the opportunity to continue to develop his game in a competitive league like EFL League One.” Bran initially joined Minnesota United in January on a full-season loan from CS Herediano Bran recently earned a call-up for Costa Rica’s final 2024 Copa América roster With Los Ticos during the continental tournament Transaction: Minnesota United purchases the contract of Costa Rica international midfielder Alejandro Bran from CS Herediano MNUFC then loans Bran to Burton Albion FC of the EFL League One in England through the summer of 2025 In a recent study published in The Journal of Nutrition researchers investigate the effects of various corn flours on cardiometabolic outcomes and gut microbiota (GM) changes in adults with elevated low-density lipoprotein (LDL) cholesterol levels Study: Evaluating the Effects of Corn Flour Product Consumption on Cardiometabolic Outcomes and the Gut Microbiota in Adults with Elevated Cholesterol: A Randomized Crossover. Image Credit: Liami / Shutterstock.com Due to the presence of dietary fiber and bioactive compounds like polyphenols whole grain consumption is associated with a reduced risk of chronic diseases such as cardiovascular disease most research has examined the health benefits of wheat-based foods with little research available on other grains like corn The fiber content of corn is similar to that of wheat further research is needed to better understand the specific components and mechanisms through which corn and its various forms influence cardiometabolic health and GM The present study enrolled healthy male and female participants between 18 and 70 years of age with mild-to-moderately elevated LDL cholesterol levels of 110 mg/dL or more Individuals with LDL cholesterol levels exceeding 190 mg/dL were required to provide physician’s clearance for study participation Exclusion criteria included significant weight fluctuations in the past three months Individuals prescribed lipid-lowering medications and pregnant or lactating women were also excluded from the study Potential participants completed an online pre-screening questionnaire to ensure eligibility Qualified individuals were contacted for further screening including a 12-hour fasting blood draw to verify cholesterol levels Eligible participants then provided informed consent completed baseline health and diet questionnaires and submitted a fecal sample for GM assessment Study participants consumed 48 g/d of either whole-grain corn meal (WCM) Study participants received corn-based foods to incorporate into their regular diets and replace other grain products Weekly compliance and gastrointestinal symptom surveys were conducted Blood and fecal samples were collected at baseline and at the end of each intervention period Compliance was defined as consuming over 80% of the provided food items Dietary intake was monitored using three-day diet records and nutritional data were analyzed using the Nutritional Data System for Research software Blood lipid levels were measured using automated chemistry analyzers whereas fecal samples were processed for microbiota sequencing Statistical analyses included mixed-effects modeling and permutational multivariate ANOVA (PERMANOVA) to assess treatment effects on cardiometabolic outcomes and GM composition Of the 131 individuals who completed the initial blood lipid screening 54 were randomly assigned to the intervention groups Eighteen study participants were lost to follow-up for various reasons 36 participants completed the study between March 2018 and August 2023 About 58% of the study cohort was female and 64% White with ages ranging from 18 to 67 years and body mass index (BMI) values between 18.9 and 40.4 kg/m2 males had significantly greater body weight and height and lower high-density lipoprotein (HDL) cholesterol levels Compliance was over 95% for all treatment groups Nutrient intake prior to each intervention was not significantly different body weight did not change substantially over time between treatments Mixed-effects model analysis revealed no significant main effects of treatment or period for total cholesterol (TC) and LDL cholesterol levels a significant interaction was observed between treatment and time for LDL cholesterol levels RCM + B significantly decreased LDL cholesterol levels over time with reductions exceeding 5% in about 70% of participants This effect was not observed for WCM or RCM A significant main effect of treatment was observed for HDL cholesterol levels with a significant difference observed between WCM and RCM + B but not between WCM and RCM or between RCM + B and RCM TG analysis showed no significant effects or interactions thus indicating uniform responses across treatments GM metrics assessed using mixed-effects modeling showed no significant main or interaction effects for α diversity metrics β diversity metrics did not differ significantly between treatments Differential abundance analysis identified an unclassified genus from the Lachnospiraceae family and Agathobaculum with a notable increase in Agathobaculum abundance observed in the WCM group compared to RCM No significant correlations were found between these taxa and reductions in LDL cholesterol levels and product satisfaction were not significantly different between treatment groups All treatments had similar changes in Bristol stool scale ratings Both pita and muffin products were well accepted by participants with median ratings of “good” for appearance The current crossover study evaluated the effects of consuming 48 g/d of three corn flour variants on cardiometabolic outcomes and GM in adults with elevated LDL cholesterol levels RCM + B significantly reduced LDL cholesterol levels by 10 mg/dL with 70% of participants experiencing reductions greater than 5% Minimal changes in GM composition were observed The study findings support the use of bran-enriched corn products for managing LDL cholesterol Posted in: Medical Science News | Medical Research News | Medical Condition News Please use one of the following formats to cite this article in your essay Bran-enriched corn flour lowers LDL cholesterol in adults with elevated levels 2025 from https://www.news-medical.net/news/20240808/Bran-enriched-corn-flour-lowers-LDL-cholesterol-in-adults-with-elevated-levels-study-finds.aspx "Bran-enriched corn flour lowers LDL cholesterol in adults with elevated levels <https://www.news-medical.net/news/20240808/Bran-enriched-corn-flour-lowers-LDL-cholesterol-in-adults-with-elevated-levels-study-finds.aspx> https://www.news-medical.net/news/20240808/Bran-enriched-corn-flour-lowers-LDL-cholesterol-in-adults-with-elevated-levels-study-finds.aspx Cancel reply to comment Learn how experts are advancing benzodiazepine analysis and detection using insights from the lab discusses how he is addressing today’s medical challenges using the technology of the future Explore how the Radian ASAP mass spectrometer is being used to streamline and enhance seized drug screening you can trust me to find commercial scientific answers from News-Medical.net please log into your AZoProfile account first Registered members can chat with Azthena, request quotations, download pdf's, brochures and subscribe to our related newsletter content A few things you need to know before we start Read the full Terms & Conditions Feed ingredients used in commercial diets for black tiger shrimp (Penaeus monodon) in many developing countries in Asia are mostly imported soybean meal (SBM) is the most important feed-protein source used in shrimp feeds livestock and aquaculture industries compete in the use of SBM There is currently great interest in reducing feed costs using locally available feed ingredients One locally available feed ingredient is rice bran which is inexpensive and available in large quantities This material is produced as a byproduct of the rice milling process and is mainly used as an energy source in animal feed The Philippines is the seventh largest rice producer in the world and contributes 2.5 percent of global rice production. Since rice bran accounts for about 8 to 11 percent of the grain, approximately 87 million metric tons are produced annually and could be a cheaper source of feed protein in shrimp diets rice products are not normally used in shrimp feeds because they are similarly priced with wheat products but have no feed-binding properties The limitation of its use is also attributed to its high fiber content (12.4–27.8 percent) and the presence of anti-nutritional factors Several studies have been conducted to improve the quality of rice bran and increase its utilization as a feed ingredient. Biomass transformation through solid-state fermentation (SSF) is one such technique. Fermentation of rice bran increases its nutrient availability through changes arising from microorganisms’ metabolic activity, increasing protein and soluble sugars there are no published reports on the use of fermented rice bran (FRB) in shrimp feeds This article – summarized from the original publication (Huervana F.H Solid-state fermentation converts rice bran into a high-protein feed ingredient for Penaeus monodon 11: 1384492) – reports on a study that evaluated the feed value of SSF rice bran as a replacement for soybean meal in the diet of juvenile P The study was conducted at the hatchery complex of the Institute of Aquaculture University of the Philippines Visayas in Miagao monodon postlarvae (PL15) were obtained from a private hatchery in Guimbal The postlarvae were acclimated and stocked in a 50-ton canvas pond for 30 days juveniles were transferred to the experimental setup The juveniles were randomly distributed into 20 units of 60-liter plastic tanks with a recirculating seawater system with 15 shrimp per tank and were acclimated for seven days Fermented rice bran (FRB) was evaluated as an alternative protein source to soybean meal (SBM) in practical diets for the juvenile black tiger shrimp FRB was tested in a feeding trial to replace SBM in P Five iso-nitrogenous and iso-caloric experimental diets containing 44 percent crude protein were fed to groups of juvenile shrimp randomly assigned to twenty 60-liter rectangular tanks equipped Each dietary treatment was run in four replicates and the feeding trial lasted 50 days For detailed information on the experimental design feed formulation and sample and data collection and analyses Robins McIntosh on everything you need to know about EHP and shrimp farming, part 1 Results of this study showed that fermentation decreased the fiber content of rice bran by about sevenfold compared to the unfermented rice bran The content of total dietary fiber (TDF) in rice bran is approximately 20–30 percent and nearly 90 percent of that content consists of insoluble dietary fiber (IDF) The high content of these IDF in rice bran is responsible for the low nutritional value and limited use of this biomass in feeds The essential amino acid index of FRB was found to be high at 84 percent, rated as a good quality protein material, and comparable to soybean meal. The chemical score index of FRB showed tryptophan as the limiting amino acid. The amino acid profile of the fermented material is dictated by the microbial species and substrate used in the fermentation The use of SBM as a major plant protein source is considered a standard in aquatic animal nutrition The results of the present study confirm the viability of FRB in replacing SBM in diets for juvenile P FRB substitution of 25 percent soybean meal showed significant improvement in weight gain feed conversion ratio and protein efficiency ratio no significant effect on growth performance was observed when replacing soybean meal at higher levels This indicates that fermentation can improve the nutritional value of rice bran and be used as a partial replacement for SBM in P The results of this study also showed higher replacement levels of FRB where possible when compared to another study where only 20 percent of SBM was replaced by FRB in catfish diets. And other studies have also reported the positive effects of replacing SBM with fermented agro-industrial wastes on shrimp growth. For example, L. vannamei exhibited improved growth when fed diets containing fermented sweet potato meal our results align with previous studies on terrestrial animals which have demonstrated enhancements in growth performance across various species higher egg production in layers and reduced feed cost in swine These results suggest that FRB could improve the sensory characteristics of P as shown by an increase in the amount of amino acids important to shrimp taste The present study demonstrates that solid-state fermentation can improve the nutritional value of rice bran into a high-protein feed ingredient for P enhanced the amino acid profile and improved the digestibility coefficient of this feed ingredient Results show that FRB can partially replace dietary SBM without affecting the growth performance and biochemical composition of black tiger shrimp A 25 percent replacement of SMB by FRB improved shrimp growth and a 50 percent replacement of FRB could replace SBM without affecting shrimp growth further research is required to evaluate the complete substitution of SBM with FRB … please consider supporting GSA’s mission to advance responsible seafood practices through education The Advocate aims to document the evolution of responsible seafood practices and share the expansive knowledge of our vast network of contributors By becoming a Global Seafood Alliance member you’re ensuring that all of the pre-competitive work we do through member benefits Individual membership costs just $50 a year Soybean meal is increasingly being used in aquaculture feeds due to its nutritional quality and lower cost than animal protein sources.  Due to its high protein and highly unsaturated fatty acids content krill meal can be an effective ingredient in aquafeed.  Trials indicated that in order to determine methionine and TSAA requirements for shrimp methionine must be added to research feeds in either a che­lated or covalently bound form.  Shrimp color is caused by pigments that play an important role in camouflage for survival proper coloration is generally achieved via synthetic astaxanthin in feed.  The Responsible Seafood Advocate supports the Global Seafood Alliance’s (GSA) mission to advance responsible seafood practices through education We use cookies to analyze user behavior in order to constantly improve the website for you. Learn more successfully introduced its well-known edible oil brand quickly attracting the attention of consumers and industry experts As a sub-brand of Yihai Kerry's ARAWANA brand series the launch of RICEVITA rice bran oil in the US was reported by CBS highlighting its innovative characteristics and its potential to revolutionize the American kitchen's edible oil market RICEVITA Rice Bran OilTo view an enhanced version of this graphic, please visit:https://images.newsfilecorp.com/files/8722/238184_ricevita1en.jpg CBS InterviewCannot view this video? Visit:https://www.youtube.com/watch?v=85uFUodD3HY RICEVITA Rice Bran Oil: A Game-Changing Innovation an Asia-leading edible oil producer and brand owner has earned global recognition for its continuous pursuit of quality and innovation is favored for its excellent nutritional value and versatile cooking capabilities Chairman and General Manager of Yihai Kerry Food Marketing Co. said in an interview with CBS that RICEVITA rice bran oil stands out in the market not only for its health benefits but also for its exceptional versatility Suitable for high-temperature stir-frying and deep-frying its high smoke point and heat resistance make it comparable to traditional edible oils like peanut and canola oil RICEVITA rice bran oil has a unique rice fragrance that does not overpower the natural flavors of ingredients when heated Compared to the more expensive avocado oil rice bran oil offers a better cost-performance ratio achieving an ideal balance between health and taste RICEVITA Rice Bran OilTo view an enhanced version of this graphic, please visit:https://images.newsfilecorp.com/files/8722/238184_ricevita2en.jpg The launch of RICEVITA rice bran oil reflects the growing trend of consumers focusing on healthy diets As more people pay attention to natural and nutritious food choices RICEVITA provides a healthy and versatile alternative meeting the demand for healthier edible oils RICEVITA rice bran oil is available in multiple major Costco stores across the US Consumers can find this new healthy edible oil in these locations is one of Asia's leading edible oil producers with multiple well-known brands such as ARAWANA The company is committed to promoting global healthy eating through innovation and high-quality products always prioritizing consumer health and providing nutritious Pang Qinyuan pangqinyuan@yihaikerry.netYIHAI KERRY FOODSTUFFS MARKETING CO., LTD. https://www.yihaikerry.net/ To view the source version of this press release, please visit https://www.newsfilecorp.com/release/238184 SOURCE: Global News Sign Up Company Profile Publishing/Informational Services Minnesota United FC have loaned Costa Rican international midfielder Alejandro Bran to EFL League One side Burton Albion FC is on loan with the English third-tier side through the summer of 2025 with a purchase option Before the transaction, Minnesota permanently acquired Bran from Costa Rican top-flight team CS Herediano. In January, Bran joined Minnesota on loan from Herediano and are happy to permanently transfer Alejandro to MNUFC," chief soccer officer and sporting director Khaled El-Ahmad said in a release so we decided to provide him the opportunity to continue to develop his game in a competitive league like EFL League One." This season, Bran scored once in 11 league appearances (six starts) for the Loons. His goal was the game-winner in Minnesota's season-opening trip to Austin FC Bran also has eight caps for Costa Rica and featured at Copa América 2024 this summer READ MORE: MLS Transfer Tracker presented by Avant Hunter is directing the new work written by Donald Nolan A new vampire-themed musical titled Bran Castle is holding NYC industry presentations this week with performances planned for September 19 and 20 following a developmental workshop The new work features a book, music, and lyrics by Donald Nolan, following a young Roma slave as she gets caught between efforts to free her people and the power of a vampire seductress. JoAnn M. Hunter (Bad Cinderella) is directing and choreographing Nate Patten is music directing, with arrangements by Sam Davis and orchestrations by Christopher Jahnke Que Sera Sera Productions and Mary Maggio are producing, with RCI Theatricals handling general management Noah Himmelstein will direct Matthew Puckett's original musical Neumann is the Tony nominated choreographer behind Hadestown and Swept Away one Tony winner is playing the trumpet while the other is channeling Madame Rose Due to the expansive nature of Off-Broadway and institutes have been revealed by the industry stalwart Thank You!You have now been added to the list Blocking belongson the stage,not on websites Our website is made possible bydisplaying online advertisements to our visitors Please consider supporting us bywhitelisting playbill.com with your ad blocker.Thank you I came to in the hot sun with the words and melody in my head The irony of the song later being used for a beer ad was hilarious’ Interviews by Mon 27 May 2024 16.03 CESTLast modified on Mon 27 May 2024 18.23 CESTShareJames Di Salvio songwriterMy father owned clubs in Montreal Propaganda Films called me to go to work in Los Angeles – which for a young director was like a soul singer being called to Motown But I would always fly back to the east coast and hit the DJ booth: Drinking In LA is the culmination of that journey back and forth I remember waking up face down on a lawn in West Hollywood after a night of drinking. I’d wandered into this area with big houses – like the TV show 90210 – and was probably passed out for four or five hours in the hot sun with nobody bothering me I woke up and thought “What the hell am I doing drinking in LA at 26?” Those words and the melody were already in my head We still hear from people around the world who’ve got drunk and messaged usShortly after that I was in the Sam Ash Music store in Times Square in New York where people such as DJ Premier were playing about with samplers It was that 90s period of DJs making music so I bought some gear and in my little flat started swirling up Bran Van 3000 DJ] since we were kids in clubs and he taught me to use the sampler Jayne Hill and others came on board we were a collective Drinking in LA is about a young director who never finishes the script because he’s having so much fun The line about sipping on juice and gin is a nod to Snoop Dogg I was enamoured of LA but there’s a certain melancholy to the song as well The characters are kind of blase – like Jim Morrison sang in LA Woman: “City of night never saw a woman so alone.” We put a breakbeat in and my roommate Adam Chaka put down the piano solo Stéphane Moraille came over one night to do the power soul chorus and she just killed it I gave Moby a cassette tape at South by Southwest Drinking in LA was a minor hit in the UK in 1997 but two years later – after it was picked up for a beer advert – it went Top 3 To this day we still hear from people around the world who’ve got drunk and messaged us I guess everyone’s woken up somewhere and thought: “How did I get here?” When I was 16 I hitchhiked from Peterborough in Ontario Since I was 13 I’d been rhyming “ice tea” with “OG” to get free bevvies so when I arrived in Montreal I asked where I could get on the mic I was wearing hand-me-down clothes and they looked at me and said: “Not a chance.” But James’s dad gave me a try Then he gave me $600 to buy some clothes and said: “You’re hired – every Wednesday.” That’s how I met James Drinking in LA cover art Photograph: -We worked up Drinking in LA in the basement of a townhouse I was renting in Montreal James is the kind of guy who would run into a Mexican brass section and invite them to play with us He heard Nervous Duane Larson playing the guitar lick on the Metro Trying to find him in the Metro system was like catching a squirrel in traffic he said: “It’ll cost you a case of beer.” I came back with three cases for three songs I did the radio caller voice going “This is Liquid ring-a-ding dinging …” and the shouts of “Beer!” and such James directed the video in a Montreal apartment with a very low budget and again beers were opened In Canada they told us the song would never get played on the radio Five months later all those radio programmers were going because they thought that’s where we were from And whenever anyone says we’re a one-hit wonder I always say it’s better to be a one-hit wonder than wonder why you never had a hit Liquid Ltd’s single I Walked is out now Drinking in LA appears on Bran Van 3000’s 1997 debut Metrics details An Author Correction to this article was published on 25 March 2025 This article has been updated The current study explores the effects of microwave treatment at varying wattage and durations on the phytoconstituents and metabolite profiles of de-oiled rice bran The total phenolics and flavonoids showed both increases and decreases depending on specific microwave parameters while flavonol content consistently increased across all treated groups compared to the control The DPPH and ABTS free radical scavenging activity and ascorbic acid content were enhanced in most of the microwaved samples; however longer microwave exposure at higher wattage led to their reduction HRMS-based untargeted metabolomics identified a diverse range of primary and secondary metabolites which clustered in a group-specific manner indicating notable group-wise metabolite variations Analysis of discriminating metabolites revealed no significant differences in the overall levels of phenolics and their derivatives among the treated groups compared to the control; however several individual metabolites within these metabolite classes differed significantly These findings suggest that optimized microwaving of de-oiled rice bran can enhance phytochemicals and antioxidants while improving the metabolite profile dry heat treatment is often favored for its simplicity there are growing concerns about its effects on the functional properties of rice bran proteins Such effects can influence further processing and utilization of rice bran protein antioxidants and vitamins in the food industry underscoring the need to carefully balance enzyme inactivation with the preservation of bioactive components during stabilization the novelty of the current study lies in its first-time use of LC-HRMS-based metabolomics analysis of microwave-processed de-oiled rice bran in addition to documenting changes in phytochemicals These techniques remain central to current research aimed at understanding the impact of microwave processing with different power and duration combinations on phytoconstituents The findings of this study could demonstrate the utility of microwave technology with potential benefits for the feed manufacturing and food processing sectors in leveraging DORB as a valuable commodity in the global market The DORB was finely ground using a coffee grinder and sieved to obtain a powder of uniform particle size The powder was stored in amber glass vials and kept in a glass desiccator at room temperature until further analysis The extracts were then filtered through 0.45 μm nylon syringe filters and stored at -80 °C 50 µL of extract was added to 5 mL of methanolic DPPH solution (6 × 10− 5 M) The mixture was incubated for 30 min in the dark and absorbance was recorded at 517 nm using a spectrophotometer (Shimadzu 1900 UV-VIS spectrophotometer The results were expressed as micrograms of ascorbic acid equivalent (AAE)/g of DM and expressed as micrograms of gallic acid equivalent (GAE)/g of DM and the results were expressed as micrograms of ascorbic acid equivalent (AAE)/g of DM and expressed as micrograms of ascorbic acid equivalent (AAE)/g of DM 2 mL of DORB extract was added to 50 µL of a 2 mM of ferrous chloride (FeCl2) solution followed by the addition of 200 µL of 5 mM ferrozine The mixture was vortexed and incubated for 10 min at room temperature after which the absorbance was measured at 562 nm using a spectrophotometer (Shimadzu 1900 UV-VIS spectrophotometer The results were expressed as micrograms of EDTA equivalent/g of DM A significance level of P < 0.05 was considered The control and treated DORB samples were subjected to metabolomic analysis using an Orbitrap Eclipse™ Tribrid™ Mass Spectrometer (Thermo Fisher Scientific Inc. USA) coupled with a Dionex Ultimate 3000 RS UHPLC system Separations were performed at 40 °C using a Hypersil GOLD™ C18 Selectivity HPLC Column (2.1 × 100 mm USA) at a constant flow rate of 0.3 mL/minute The mobile phases were 0.1% formic acid in water (A) and methanol (C) with the following elution gradient: 5% (C) for 0–4 min Mass spectra were acquired using a heated electrospray ionization (H-ESI) source operated in both positive and negative modes with full-scan and ddMS2 at a scan range of 100–1000 m/z The other H-ESI parameters were as follows: spray voltage: static Quality control samples (QCs) were injected at regular intervals to ensure the repeatability of the data set Metabolite identification was conducted using the Compound Discoverer programme (Thermo Scientific version 3.2.0.421) through searches in mzCloud (ddMS2 and/or DIA) and local database searches against Mass Lists Variable Importance in Projection (VIP) score plot for metabolites influencing group-wise variations was generated from the orthogonal partial least squares-discriminant analysis (OPLS-DA) model using the MetaboAnalyst 6.0 program (https://new.metaboanalyst.ca) Differential metabolites were selected based on a combination of VIP values ≥ 1 a log2(Fold Change) threshold ≥ 1 (for up-regulation) or ≤ -1 (for down-regulation) and a p-value < 0.05 from a two-tailed Student’s t-test on the normalized peak areas and terpenoids among different treatment and control groups were analysed using one-way ANOVA (p-value cutoff: 0.05) followed by Dunnett’s multiple comparison post-test using GraphPad Prism 5.01 Group-wise differences in individual major discriminating metabolites from each chemical class were evaluated using two-way ANOVA in GraphPad Prism 5.01 Box-Whisker plot depicting different concentrations of phytochemicals and total soluble sugar content between control and microwave-treated DORB samples: (a) Total phenolic content (b) Total flavonoid content who reported that moderate microwave roasting at 450 watts for 4 min did not affect flavonols such as quercetin glycosides and anthocyanins in onion bulbs but intense microwaving at 750 watts for 4 min resulted in significant flavonol loss The current findings suggest that the microwave parameters significantly influence the TSS content of DORB with the 600 watts for 2 min treatment (T-4) producing the highest soluble sugar yield Optimization of microwave parameters is therefore crucial to maximize TSS content Box-Whisker plot representing the antioxidant status of the control and microwave-treated DORB samples: (a) DPPH free radical scavenging activity (b) ABTS free radical scavenging activity This indicates that the effect of microwave treatment on the antioxidant activity varies based on the feed type and specific treatment parameters used the 800 watts for 5 min treatment (T-9) resulted in a reduction in FRAP suggesting that prolonged exposure to higher microwave wattage should be avoided to preserve or enhance the ferric reducing ability prolonged microwave heating at higher wattages such as the 800 watts for 5 min treatment (T-9) likely due to the degradation of phytochemicals with antioxidant properties Although treatment group T-9 showed an increase in ascorbic acid content compared to the control the difference was not statistically significant (p < 0.05) These findings suggest that prolonged microwave heating at higher wattage significantly reduces the ascorbic acid content in DORB samples with the lowest values recorded in the 800 watts for 3 min (T-8) and 800 watts for 5 min treatment (T-9) optimizing microwave parameters specific to the feed is crucial to achieve the ideal ascorbic acid content in treated samples Correlation analysis between the phytochemicals and antioxidants: the heat map of the different parameters generated by using the MetaboAnalyst 6.0 program (https://new.metaboanalyst.ca) portrays high to low correlation on the basis of correlation coefficient ranging from − 0.9 to 1 Shades of red color represent high correlation whereas the blue colors denote lowly correlated parameters Box-Whisker plot signifying different concentrations of anti-nutritional factors between control and microwave-treated DORB samples: (a) Condensed Tannin Content no such decrease was observed in the current study microwaving likely facilitated the leaching of oxalate from the DORB leading to an increase in oxalate concentration in the extracts correlation analysis revealed no significant positive relationships between the ANFs studied (data not shown) suggesting that no single microwave treatment is universally effective in reducing all three ANFs in DORB This highlights the necessity for feed-specific optimization of microwave parameters to achieve targeted reductions in different ANFs Volcano plot denotes the univariate analysis of significantly different (p < 0.05) metabolites obtained through one-way ANOVA and Post-hoc analysis (Fisher’s LSD) The X-axis and Y-axis represent Fold Change (log2FC) and T-test (-log10 p-value) respectively Shades of red represent significant upregulations whereas the blue shades symbolize significant downregulations The alterations in metabolites between different treatments and control group have been graphically represented through volcano plot as (a) T-1 vs Venn diagram analysis of discriminating metabolites based on OPLS-DA derived VIP values ≥ 1 ≥ 1 log2FC ≤ -1 and P-value < 0.05 depicting coinciding metabolites in different treatment (a) Common upregulated metabolites in all the treated groups with respect to the control (b) common downregulated metabolites in all the treated groups with respect to the control One-way ANOVA analysis illustrates metabolic content in different treated groups with respect to the control using P-value cut off < 0.05 and Dunnett’s Multiple Comparison Post Test through GraphPad Prism 5.01. Two-way ANOVA analysis using GraphPad Prism 5.01 depicting significant (p < 0.05) group-wise difference in major discriminating metabolites Abundance of individual metabolites differed significantly between the groups are expressed by using different superscript letters (a–d) The current study aimed to explore the impact of microwave treatment at various wattage and duration combinations on the phytoconstituents The overall findings suggest that shorter microwave exposure led to better retention of phytochemicals and antioxidants while prolonged exposure at higher wattage decreased most of these bioactive components The 300 watts for 3 min microwave treatment was found to be optimal for enhancing most antioxidant parameters and total phenolic content in de-oiled rice bran The ANFs exhibited treatment-specific upregulations and downregulations with no single universal power-time combination effective in reducing all three ANFs studied Various primary and secondary metabolites were identified in both control and microwave-treated de-oiled rice bran samples through LC-HRMS analysis Significant metabolite variation was observed between microwave-treated and control samples with the 300 watts for 3 min treatment resulting in the most upregulated and fewest downregulated metabolites consistent with the phytochemical and antioxidant analyses Although overall levels of each metabolite class showed non-significant differences between control and microwave-treated groups several individual metabolites within each class exhibited significant group-wise variations The current findings highlight the importance of optimized microwave treatment with appropriate wattage and time combinations to enhance the phytochemical and antioxidant status in-vivo studies are necessary to confirm better nutrient utilization from the microwaved feed samples Data is provided within the manuscript or supplementary information files A Correction to this paper has been published: https://doi.org/10.1038/s41598-025-91310-7 Zarei, I., Brown, D. 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Food Bioprocess Technol. 1–11. https://doi.org/10.1007/s11947-023-03164-4 (2023) Download references The authors are thankful to Sophisticated Analytical & Technical Help Institute (SATHI) Banaras Hindu University for providing instrumentation and technical support for Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) analyses This study was supported by National Livestock Mission Government of India [Project Number: R-440485/25/2021-DADF-Dept (E-20194)] Alonkrita Chowdhury & Alla Yaswanth Naveen Kumar Department of Veterinary Physiology and Biochemistry Lala Lajpat Rai University of Veterinary and Animal Sciences Sophisticated Analytical & Technical Help Institute (SATHI) Mayukh Ghosh and Rajesh Kumar: Contributed to conceptualize and design the study Pavan Kumar Yadav and Mayukh Ghosh: Experimentation Vivek Kumar Maurya: Liquid Chromatography-High Resolution Mass Spectrometry Alonkrita Chowdhury and Mayukh Ghosh: Manuscript preparation and editing The authors declare no competing interests This article does not contain any experimentation involving human subjects or animals carried out by any of the authors Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations The original online version of this Article was revised: The original version of this Article contained errors in the Results and discussion section Full information regarding the corrections made can be found in the correction for this Article Below is the link to the electronic supplementary material Download citation DOI: https://doi.org/10.1038/s41598-024-74738-1 Anyone you share the following link with will be able to read this content: Sorry, a shareable link is not currently available for this article. 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Volume 12 - 2025 | https://doi.org/10.3389/fvets.2025.1561196 The objective of this study was to investigate the effects of fermented wheat bran (FWB) on growth performance and intestinal microbiota of weaned piglets One hundred twenty-eight weaned piglets were randomly assigned to 4 groups each with 8 pens and 4 piglets per pen: basal diet group (BD) and 10% fermented wheat bran group (10% FWB) for a 28-day trial Results showed that compared to the BD group the diarrhea rate in the 5% WB group was significantly increased (p < 0.05) at d 15–28 and d 1–28 the diarrhea rates in the 5% FWB and 10% FWB groups were significantly lower than those in the 5% WB group and showed no significant difference compared to the BD group the apparent total tract digestibility (ATTD) of DM and EE and NDF at d 15–28 in the 5% FWB group were significantly improved compared to the 5% WB group (p < 0.05) EE and CF at d 1–14 in the 10% FWB group were significantly higher than those in the 5% WB group (p < 0.01) the pH of cecum chyme and serum urea nitrogen content in the 5% FWB and 10% FWB groups were significantly reduced (p < 0.05) and those in the 10% FWB group were significantly lower than those in the 5% WB group (p < 0.01) The propionic acid content of cecum chyme in the 5% FWB and 10% FWB groups and butyric acid content in the 10% FWB group were significantly higher than those in the BD group (p < 0.05) LEfSe analysis (LDA score > 3.0) identified 4 species and 9 species that were enriched in the BD and Prevotella were significantly and positively correlated with the concentrations of valeric acid and acetic acid (p < 0.05) 10% FWB supplementation in weaned piglet diets did not affect growth performance it reduced the diarrhea rate compared to the 5% WB group potentially due to enhanced nutrient digestibility there is a lack of research on the application of FWB in weaned piglets the purpose of this study was to explore the effects of FWB on growth performance The experiment was conducted in accordance with the recommendations of “Laboratory Animal-Guideline of Welfare and Ethics of China (GB/ T 35892-2018)” and approved by Institutional Animal Care and Use Committee of Sichuan Agricultural University The diets were supplemented with minerals and vitamins to meet or exceed the requirements for piglets (body weight, 5⁓7 kg and 7⁓11 kg) according to the NRC (2012). The ingredients and nutrient compositions of the diets were reported in Table 2 A total of 128 crossbred (Duroc × Landrace × Yorkshire) weaned piglets with an average body weight (BW) of 7.59 ± 0.99 kg each with 8 pens and 4 piglets per pen (n = 8) The 4 groups included the basal diet group (BD) and 10% fermented wheat bran group (10% FWB) The addition amount of FWB was calculated based on the weight of WB before fermentation and the diets were provided in powder form the room temperature was maintained at 28 ± 1°C and they were fed ad libitum with free access to water The trial lasted for 28 days and was divided into two stages: d 1–14 and d 15–28 the 5% FWB and 10% FWB groups contained 10.14 and 20.07% less corn and soybean meal at 1–14 d and 8.43 and 16.56% less at 15–28 d All diets contained 0.3% of Cr2O3 as an indigestible marker to calculate the apparent total tract digestibility (ATTD) of energy and nutrients and each group’s diet at each stage were collected and stored at −20°C for analysis Fresh fecal samples per pen were collected from days 12 to 14 and 26 to 28 10 mL of 5% H2SO4 solution was added to each 100 g of fresh fecal sample to fix excreta nitrogen All samples were then dried at 65°C for 72 h and finely ground for ATTD analysis 6 piglets from each group (n = 6) with the average BW from each pen were selected for sample collection Blood samples (8 mL) were collected from the vena cava into anticoagulant-free tubes and kept at room temperature for 0.5 h After centrifugation (3,500 × g for 15 min at 4°C) the supernatant (serum) was collected and stored at −20°C for later analysis The same piglets were then anesthetized with a lethal injection of sodium pentobarbital (200 mg/kg BW) and slaughtered immediately cecum and gastric were then transferred to sterile beakers and the pH values were measured using a pH meter (FE-28 The chyme from the middle cecum was collected into sterile tubes and stored at −80°C for microbial analysis A 10 cm section of the middle jejunum was removed A 2 cm section was then cut and fixed in 4% paraformaldehyde solution for histological analysis The concentrations of serum urea nitrogen (SUN) and total protein were measured using reagent kits (CH0101051 China) with an automatic biochemical analyzer (3,100 All measurements were performed in duplicate The jejunum samples from 6 pigs per group were fixed in 4% paraformaldehyde solution They were sectioned at 5 μm thickness Villus height (VH) and crypt depth (CD) were measured for at least 10 well-oriented villus and crypt columns at 10 × magnification with Image-Pro plus 6.0 (Media Cybernetics The ratio of villus height to crypt depth (VH/CD) was then calculated The contents of acetic acid (AA), propionic acid (PA), butyric acid (BA), and valeric acid (VA) were analyzed using a gas chromatograph system (CP-3800, Varian, Palo Alto, USA) after the pretreatment of cecum chyme, as described by our group (33) approximately 3 g of cecal chyme was mixed with ultra-pure water in a 1:1 (w/v) ratio and vortexed After centrifugation at 10,000 × g for 15 min 1 mL of supernatant was mixed with 0.2 mL of 25% metaphosphoric acid and 23 μL of 210 mmol/L crotonic acid then incubated at 4°C for 30 min Following centrifugation at 8,000 × g for 10 min 0.3 mL of supernatant was mixed with 0.9 mL methanol (1:3 and centrifuged at 8,000 × g for 5 min The final supernatant was filtered through a 0.22 μm membrane and analyzed by gas chromatograph Cecum chyme samples were analyzed using the 16S rRNA method (33) 0.25 g of chyme was uniformly sampled the genomic DNA was extracted using the CTAB method The DNA purity and concentration were assessed using 2% agarose gel electrophoresis and a Nanodrop 2000 (Thermo Fisher Scientific The V4 hypervariable regions of bacterial 16S rRNA genes were amplified using primers 515F (5′-GTGCCAGCMGCCGCGGTAA-3′) and 806R (5′-GGACTACHVGGGTWTCTAAT-3′) Pyrosequencing of bacterial 16S rDNA was performed on the Illumina NovaSeq platform to generate 250 bp paired-end reads Initial Operational Taxonomic Units (OTUs) were obtained using the DADA2 or deblur module in QIIME2 for denoising OTUs with an abundance of less than 5 were removed Species annotations were performed using QIIME2 software The sequences were submitted to NCBI’s Sequence Read Archive for open access (PRJNA1247028) All data were first tested for normal distribution using the Descriptive Statistics (explore) module in SPSS 27.0 software one-way ANOVA was used to analyze group differences and Duncan’s multiple range test assessed variance homogeneity between groups Data were expressed as the mean with pooled standard error (SE) Differences among the four groups were considered statistically significant at p < 0.05 whereas p-values between 0.05 and 0.10 were considered trends all indices were calculated using QIIME (Version 1.7.0) and displayed using R software (Version 2.15.3) One-way ANOVA was performed to identify significantly different species at each taxonomic level (Phylum and Genus) LEfSe analysis (LDA score threshold: 3) was performed using LEfSe software (Version 1.0) Spearman correlation analysis was conducted to evaluate the relationship between SCFAs and microorganisms obtaining correlation and significance values Surface structure of wheat bran (A) and fermented wheat bran (B) Scanning electron microscope images at × 1,000-fold magnification and 10% FWB groups (p > 0.05) the diarrhea rate was significantly increased at 15–28 d and 1–28 d (p < 0.05) and tended to increase at 1–14 d (p = 0.07) in the 5% WB group the diarrhea rate in the 5% FWB and 10% FWB groups was significantly reduced at 15–28 d and 1–28 d (p < 0.05) there was no significant difference in the diarrhea rate between the 5% FWB and 10% FWB groups Compared to the BD group, the SUN levels in the 5% FWB and 10% FWB groups were significantly decreased, with no significant difference between the two groups. Additionally, the SUN level in the 10% FWB group was significantly lower than that in the 5% WB group (p = 0.01). However, neither WB nor FWB diets had no effect (p > 0.05) on serum levels of ALB, ALP, ALT, AST, or TP (Table 5) In cecum chyme, compared to the BD group, the pH of the 5% WB group remained unchanged (p > 0.05), but the pH in the 5% FWB and 10% FWB groups was significantly decreased (p < 0.01) (Figure 2) there was no significant difference in the pH of colonic chyme and gastric contents among the four groups Effects of FWB on intestinal chyme and gastric contents pH of weaned piglets Mean values with different letters on vertical bars differ significantly (p < 0.05) Dietary supplementation with 10% FWB tended to reduce the Chao 1 index (p = 0.07) in cecum chyme compared to the BD, 5% WB, 5% FWB groups (Table 8) There was no significant difference in the α-diversity indices of Shannon and Simpson among the four groups (p > 0.05) LEfSe analysis identified 4 species (s_Clostridium_butyricum 6 species of Proteobacteria (f_Spirochaetaceae 2 species (g_NK4A214_group and g_Dialister) Effects of FWB on cecum chyme microbial characteristics of piglets on day 28 post-weaning (n = 6) (A) The unique and shared OTUs in the each group; (B) LDA scores show the significant bacterial differences among the groups (p < 0.05 (C) Cladogram using the LEfSe method shows the phylogenetic distribution of the cecum microbes among the groups Heat map of the correlation analysis between short-chain fatty acids and microorganisms at genus level * Indicates a significant correlation between microbes and short-chain fatty acids (P < 0.05) ** Indicates an extremely significant correlation between microbes and short-chain fatty acids (P < 0.01) Ten bacterial genera with relative abundance greater than 1% at the genus level were analyzed for Spearman correlation with SCFAs in cecum chyme. As shown in Figure 4 the concentration of VA was significantly positively correlated with Dialister (r = 0.48 p < 0.05) and significantly negatively correlated with Prevotellaceae_NK3B31_group (r = −0.55 p < 0.01) and Phascolarctobacterium (r = −0.44 The concentration of isovaleric acid (IVA) was significantly negatively correlated with Dialister and Mitsuokella (r = −0.41 p < 0.05; r = −0.46 Succinivibrio was significantly negatively correlated with BA concentration (r = −0.46 p < 0.05) and significantly positively correlated with PA concentration (r = 0.41 The concentration of PA was significantly positively correlated with Dialister (r = 0.48 p < 0.05) and Mitsuokella (r = 0.52 p < 0.01) and significantly negatively correlated with Clostridium_sensu_stricto_1 (r = −0.71 Prevotellaceae_NK3B31_group (r = 0.62 p < 0.01) and Prevotella were significantly positively correlated with AA concentration (r = 0.41 while has found no significant difference in nutrient digestibility between piglets in the 8% WB and 8% FWB groups the SUN levels in the 5% FWB and 10% FWB groups were significantly decreased compared to the BD group This indicates that piglets in the 5% FWB and 10% FWB groups showed greater protein utilization suggesting that FWB is beneficial for regulating protein digestion and metabolism which appear to suppress IVA-producing bacterial metabolism while promoting BA and PA production Spearman’s correlation analysis indicated that FWB enhanced the colonization of the intestinal tract by genera involved in the metabolism of DF and polysaccharides potentially benefiting piglet intestinal health substituting some soybean meal and corn with FWB in the weaned piglet diet enhanced nutrient digestibility and improved the structure of intestinal microflora this study provides valuable insights into alleviating the shortage of feed resources and supports the application of FWB in weaned piglets The original contributions presented in the study are publicly available This data can be found at the NCBI with accession number: PRJNA1247028 The animal study was approved by Institutional Animal Care and Use Committee of Sichuan Agricultural University The study was conducted in accordance with the local legislation and institutional requirements MT-M: Writing – review & editing The author(s) declare that financial support was received for the research and/or publication of this article This research was supported by funding of Sichuan Science and Technology Program (no 2021ZDZX0009) and the earmarked fund for China Agriculture Research System (no HeL was employed by Dekon Food and Agriculture Group The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest The author(s) declared that they were an editorial board member of Frontiers This had no impact on the peer review process and the final decision The author(s) declare that no Gen 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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) *Correspondence: Jiayong Tang, dGFuZ2ppYXlvbmdAc2ljYXUuZWR1LmNu; Lianqiang Che, Q2hlLmxpYW5xaWFuZ0BzaWNhdS5lZHUuY24= Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. 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