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ARS Home » Pacific West Area » Aberdeen, Idaho » Small Grains and Potato Germplasm Research » Research » Publications at this Location » Publication #343927

Research Project: Integrating the Development of New Feed Ingredients and Functionality and Genetic Improvement to Enhance Sustainable Production of Rainbow Trout

Location: Small Grains and Potato Germplasm Research

Title: Cereal grain fractions as potential sources of prebiotics: current status, opportunities, and potential applications

Author
item Zhuang, Xuhui - Academy Of State Administration Of Grain
item Zhao, Chen - Academy Of State Administration Of Grain
item Liu, Keshun
item Rubinelli, Peter - University Of Arkansas
item Ricke, Steven - University Of Arkansas
item Atungulu, Griffiths - University Of Arkansas

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/29/2017
Publication Date: 1/18/2018
Citation: Zhuang, X., Zhao, C., Liu, K., Rubinelli, P., Ricke, S.C., Atungulu, G.G. 2018. Cereal grain fractions as potential sources of prebiotics: current status, opportunities, and potential applications. In: Ricke, S.C., Atungulu, G.G., Rainwater, C. E., Park, S. H., editors. Food and Feed Safety Systems and Analysis. ch 10. San Diego, CA: Academic Press. p. 173-191. https://doi.org/10.1016/B978-0-12-811835-1.00010-5.
DOI: https://doi.org/10.1016/B978-0-12-811835-1.00010-5

Interpretive Summary: Food safety is comprised of several rapidly changing fields and public forums (microbiology, ecology, education, epidemiology, bioinformatics, economics, globalization, etc.) with numerous influences both scientific as well as economic driving the directions which it takes as these fields progress. The published book entitled “Food and Feed Safety Systems and Analysis”, edited by Ricke, S.C., Atungulu, G.G., Rainwater, G. E., and Park, S. H., and published by Academic Press, 2018, provides the latest up-to-date information on current food safety measures being exercised by the production and food safety retail industry. It is geared for professors at agricultural-based universities and colleges, state and federal government agencies, who are involved in food science, animal, poultry, food safety, food microbiology, computer science, and extension. Employees and managers in the food industry as well as their allied industries would be a potential target audience. The book consists of 24 chapters, which are grouped into 4 sections: I) Pet food and animal feed safety, II) New developments in ecology and control of foodborne pathogens, III) food safety and opportunities for genomic technologies, and IV) Emerging issues in food safety and food systems – data generation and analytics from farm to fork. Topics will include emerging food safety issues, research and education, such as 1) Acquiring data, analysis and cyber security for food safety systems, 2) Control of foodborne pathogens, 3) Supply chain logistics and food safety, 4) Foodborne pathogens and whole genome sequencing applications, 5) Pet and animal feed safety – concepts and issues, and 6) New research on understanding foodborne Salmonella, Listeria, & E. coli. The contributed book chapter is Chapter 10, under Section II. This chapter addresses what is currently known about the response of foodborne pathogens to feed amendments that have potential for limiting colonization in the gastrointestinal tract. Discussion will be focused on how unique sources of cereal grain ingredients such as cereal brans possess anti-pathogen properties. The impact of extraction and milling might have on these properties for commercial production are also examined.

Technical Abstract: Prebiotics, which can serve as substrates for beneficial gut bacteria, have been shown to suppress harmful intestinal bacteria, regulate balance of gut microbial and thus promote human and animal health. Cereal grains such as corn, wheat, rice, barley and oats are potential economic sources to further develop new classes of prebiotics. In this book chapter, prebiotic compounds, mostly polysaccharide components of the cereal grains, are discussed with respect to their occurrences, extraction, and enrichments, in the context of grain processing and by-product utilization. Results of in vitro and in vivo studies are also discussed in terms of use of the cereal grain fractions as prebiotics, their responses to foodborne pathogens, feeding amendments and limiting colonization in the gastrointestinal tract. Economic and market opportunities as well as future research need are also included as topics of discussion.