Purdue University Graduate School
Riya_Thakkar_Thesis.pdf (1.14 MB)

Effect of Bran Particle Size on Gut Microbiota Community Structure and Function

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posted on 2019-05-14, 18:05 authored by Riya D ThakkarRiya D Thakkar
With the advent of industrialization and food processing techniques the sizes of the cereal bran have been drastically reduced. In my thesis, I have tested the effect, if any, of wheat bran and maize bran particle size, in vitro, on the gut microbiota community structure by 16S rRNA sequencing and their function, by Short chain fatty acids (acetate, propionate, butyrate) production. In turn, we also linked the microbiota and SCFA differences to different chemical composition amongst variously sized fractions of wheat and maize bran.


Degree Type

  • Master of Science


  • Food Science

Campus location

  • West Lafayette

Advisor/Supervisor/Committee Chair

Dr. Stephen Lindemann

Additional Committee Member 2

Dr. Bruce Hamaker

Additional Committee Member 3

Dr. Connie Weaver