Investigation of Micro-Particles Produced from Wheat Bran and Sugarcane Bagasse Fermentation by Human Faecal Flora and the Binding Capacities of Fermentation Residues

Abstract

Wheat bran has consistently been reported to protect against colon cancer. To investigate the mechanism of the unique characteristics of wheat bran, the morphology and zeta potential of microparticles released from wheat bran and sugar cane bagasse fermentation by human faecal flora were studied by atomic force microscopy and laser light scattering technique, respectively. Microparticles released from wheat bran fermentation differed significantly from those produced from sugar cane bagasse fermentation in shape, size (237 vs 454 nm) and zeta potential (—20.01 vs —3.96 mV). SEM observations showed that the structure of fermented residue of wheat bran was more loose and porous than that of sugar cane bagasse, and had a larger surface area. In vitro studies revealed higher binding capacities of fermented wheat bran for bile acid, cholesterol and peanut oil compared with fermented sugar cane bagasse.