Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria
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Updated: Jun 12, 2025
An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
Published on: July 31, 2019
Jinwoo Kim1,2, Jiwoon Kim1, Gyungcheon Kim1
1Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006 South Korea.
Abstract:
The consumption of whole grains supports metabolic health in the gut and reduces the risk of chronic diseases. Dietary fiber derived from whole grains is one of the key factors contributing to these benefits. These fibers act as prebiotics, promoting the growth of beneficial bacteria and shaping microbial composition in the gut. This study examined the effects of wheat and dark rye, two fiber-rich whole grains, on the gut microbiota using an in vitro fecal incubation system. Following whole grain treatment, the gut microbiota showed an increase in the relative abundances of Bifidobacterium, Faecalibacterium, Blautia, and Lachnospiraceae. These bacteria are known short-chain fatty acid producers, suggesting a potential role in supporting host health. Additionally, functional pathway analysis predicted the upregulation of metabolic pathways related to specific carbohydrate metabolism. Taken together, these findings enhance our understanding of how wheat and dark rye consumption influences gut microbiota composition.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-025-01889-w.
