Regular Consumption of Biovalorized Okara-Containing Biscuit Improves Circulating Short-Chain Fatty Acids and Fecal Bile Acids Concentrations by Modulating the Gut Microbiome: A Randomized Controlled Crossover Trial
Abstract
SCOPE
Okara is a fiber-rich food by-product whereby biovalorization with Rhizopus oligosporus can improve its nutritional quality, generating fermentable substrates for improved gut health maintenance. This study evaluates the impact of okara- and biovalorized okara-containing biscuits consumption on gut health in Singapore adults.
METHODS AND RESULTS
Participants consumed control (C), 20% flour-substituted okara- (AOK) and biovalorized okara- (RO) biscuits for 3 weeks, with assessment of gut metabolites, microbiome, and dietary intake. Fecal valeric acid was significantly higher with RO compared to AOK (P = 0.005). RO and AOK had significantly higher total serum short-chain fatty acids (P = 0.002&0.018 respectively) and acetic acid (P = 0.007&0.030 respectively) compared to C. Higher serum propionic acid (P = 0.004) and lower fecal lithocholic acid (P = 0.009) were observed with RO. Although serum zonulin showed no significant difference, AOK reduced Clostridiales while RO increased Bifidobacterium.
CONCLUSION
Okara consumption improved serum SCFA regardless of fermentation while biovalorised okara further enhanced gut metabolites by modulating gut microbiome. This article is protected by copyright. All rights reserved.
How strong is the evidence?
Evidence Hub reads this as a randomized trial, done in people. Its evidence level is 2 of 5 (High · randomized trial). Randomized trials of a reasonable size are the strongest single-study design.
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