Prebiotic Oligosaccharides Prepared by Enzymatic Degradation of Dietary Fibers in Rice Grains.

Abstract

Rice are consumed mainly as polished rice grains. In the threshing and polishing processes of paddy rice, a considerable amount of husk and bran are separated as by-products. Rice bran is utilized for oil production, whereas rice husk as well as straw is not fully utilized. Defatted rice bran is rich in proteins and non-digestible polysaccharides, while husk and straw consist mainly of plant cell wall components, including cellulose, hemicellulose and pectin. Such non-digestible polysaccharides function in gastrointestinal lumen as dietary fiber, though physiological functions and their application are limited. Non-digestible oligosaccharides have recently been interested as prebiotics from a viewpoint of health benefit via utilization by intestinal microbiota. A diversity of non-digestible polysaccharides in rice bran and husk are good and ecological sources for production of both prebiotic and potentially prebiotic oligosaccharides. In this review, we summarize non-digestible polysaccharides constituting cell wall of rice grains including husk and degradation of the polysaccharides into oligo- and monosaccharides by microbial glycoside hydrolases. Prebiotic potential of such oligosaccharides derived from rice non-digestible polysaccharides are also introduced. Finally, our recent attempt for effective production of cello-oligosaccharides by regulated enzymatic degradation is briefly described.