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Finger millet, kodo millet, and rice bran were chemo-enzymatically modified, and their prebiotic potential was evaluated using  in-vitro  human fecal batch fermentation and  in-vivo  feeding to mice. Modified cereal bran  (m CB) from finger millet, kodo millet, and rice bran contained 30%, 17%, and 24% higher content of dietary fiber compared to their respective native bran. Tannin, flavonoids, polyphenols, and phytate content were reduced in the  m CBs. Fecal batch fermentation with  m CBs enhanced the short-chain fatty acid levels and the abundance of selected gut bacteria such as Bifidobacteria,  Lactobacillus , and  Bacteroidetes  along with propionate and butyrate.  In-vivo  experiments showed no change in weight gain, blood glucose, and serum lipids.  m CB supplementation enhanced the abundance of selected bacteria such as Bifidobacteria,  Lactobacillus , and  Bacteroidetes  and decreased the abundance of  E. coli, Klebsiella , and  Clostridium . These findings provide an insight into the functional food potential of valorized  m CBs in maintaining a healthy gut environment.

Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study