# Increasing wheat flour extraction rate for balanced starch-protein digestion and gut microbiota optimization: A strategy to enhance nutrition and mitigate food crises

## TL;DR

Increasing wheat flour extraction rate to 80-85% improves protein digestion and gut microbiota balance, offering a strategy to enhance nutrition.

## Contribution

The study introduces a novel strategy of adjusting wheat flour extraction rates to optimize digestion and gut microbiota.

## Key findings

- Noodles with 80-85% extraction rate showed higher short-chain fatty acids and better gut microbiota balance.
- Protein hydrolysis peaked at 80-90% extraction rate before declining at 95%.
- Higher extraction rates enriched beneficial gut bacteria like Bifidobacterium.

## Abstract

In this study, the influence of wheat flour extraction rate on starch and protein hydrolysis degree, as well as fermentation characteristics of noodles was evaluated using an in vitro digestion-fermentation model. Results showed that as the flour extraction rate increased from 35 % to 95 %, the starch hydrolysis degree of noodles significantly decreased. Meanwhile, the protein hydrolysis degree (n = 3) exhibited a higher value of 22.56 %–23.53 % in noodles with an 80 %–90 % extraction rate, then declined to 21.69 % at a 95 % extraction rate. Noodles with an extraction rate of 75 % to 85 % produced significantly higher levels of short-chain fatty acids (247.19–254.73 mmol/L, n = 6) than other samples. Moreover, the ratio of Bacteroidetes/Firmicutes also increased with flour extraction rate, positively regulating gut microbiota. Notably, noodles with an 80 %–85 % extraction rate could maintain intestinal microecological balance. Overall, increasing flour extraction rate to 80 %–85 % balanced reduced starch digestibility, elevated protein utilization, and improved gut microbiota stability.

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•85 % wheat flour extraction rate noodles enhanced protein bioaccessibility.•Noodles with flour extraction rates ≥80 % enrich beneficial gut bacteria.•Noodles with 95 % flour extraction rate targeted Bifidobacterium proliferation.

85 % wheat flour extraction rate noodles enhanced protein bioaccessibility.

Noodles with flour extraction rates ≥80 % enrich beneficial gut bacteria.

Noodles with 95 % flour extraction rate targeted Bifidobacterium proliferation.