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This study investigated the extraction of carbohydrates from WB using ultrasonic and hydrothermal treatments and evaluated their technological and functional characteristics and in vitro prebiotic potential. The extraction yields reached 43.47% and 72.36% for ultrasonic and hydrothermal methods, respectively. The extracted carbohydrates exhibited low in vitro digestibility (0.86%\u20132.04%), indicating resistance to gastrointestinal conditions. Fermentation assays demonstrated selective stimulation of probiotic strains, including Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus rhamnosus, and Bifidobacterium lactis, accompanied by increased sugar consumption and organic acid production. Prebiotic activity score (PAS) evaluation showed the strongest responses for Lactobacillus acidophilus, particularly in relation to\n                      <jats:italic>Salmonella<\/jats:italic>\n                      Typhimurium, whereas more limited responses were observed for the remaining probiotic strains and enteric comparisons. These results suggest that WB\u2010derived carbohydrates exhibit prebiotic potential properties and may represent candidate prebiotic ingredients, although further in vivo studies are required to confirm prebiotic effects.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71280","type":"journal-article","created":{"date-parts":[[2026,7,9]],"date-time":"2026-07-09T09:04:34Z","timestamp":1783587874000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Wheat Bran\u2010Derived Carbohydrates as Functional Food Ingredients: Extraction and Evaluation of Prebiotic Potential"],"prefix":"10.1111","volume":"91","author":[{"given":"D\u00e9bora Regina","family":"Magro","sequence":"first","affiliation":[{"name":"Graduate Program in Food Technology (PPGTA), Department of Food Federal Technological University of Paran\u00e1 Medianeira Paran\u00e1 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