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Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers

Damen, Bram ; Cloetens, Lieselotte LU ; Broekaert, Willem F ; François, Isabelle ; Lescroart, Olivier ; Trogh, Isabel ; Arnaut, Filip ; Welling, Gjalt W ; Wijffels, Jan and Delcour, Jan A , et al. (2012) In Journal of Nutrition 142(3). p.7-470
Abstract

Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled, cross-over study. Twenty-seven healthy volunteers consumed 180 g of wheat/rye bread with or without in situ-produced AXOS (WR(+) and WR(-), respectively) daily for 3 wk. Consumption of WR(+) corresponded to an AXOS intake of ~2.14 g/d. Refined wheat flour bread without AXOS (W(-)) (180 g/d) was provided during the 3-wk run-in and wash-out periods. At the end of each treatment period, participants collected urine for 48 h as well as a feces... (More)

Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled, cross-over study. Twenty-seven healthy volunteers consumed 180 g of wheat/rye bread with or without in situ-produced AXOS (WR(+) and WR(-), respectively) daily for 3 wk. Consumption of WR(+) corresponded to an AXOS intake of ~2.14 g/d. Refined wheat flour bread without AXOS (W(-)) (180 g/d) was provided during the 3-wk run-in and wash-out periods. At the end of each treatment period, participants collected urine for 48 h as well as a feces sample. Additionally, all participants completed a questionnaire about stool characteristics and gastrointestinal symptoms during the last week of each period. Urinary phenol and p-cresol excretions were significantly lower after WR(+) intake compared to WR(-). Consumption of WR(+) significantly increased fecal total SCFA concentrations compared to intake of W(-). The effect of WR(+) intake was most pronounced on butyrate, with levels 70% higher than after consumption of W(-) in the run-in or wash-out period. Consumption of WR(+) tended to selectively increase the fecal levels of bifidobacteria (P = 0.06) relative to consumption of W(-). Stool frequency increased significantly after intake of WR(+) compared to WR(-). In conclusion, consumption of breads with in situ-produced AXOS may favorably modulate intestinal fermentation and overall gastrointestinal properties in healthy humans.

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Contribution to journal
publication status
published
subject
keywords
Adolescent, Adult, Bread/analysis, Carbohydrate Metabolism/drug effects, Cresols/urine, Cross-Over Studies, Double-Blind Method, Fatty Acids, Volatile/analysis, Feces/chemistry, Female, Fermentation/drug effects, Gastrointestinal Tract/drug effects, Humans, Male, Middle Aged, Oligosaccharides/administration & dosage, Phenol/urine, Prebiotics/analysis, Xylans/administration & dosage, Young Adult
in
Journal of Nutrition
volume
142
issue
3
pages
8 pages
publisher
Oxford University Press
external identifiers
  • pmid:22298569
  • scopus:84858230756
ISSN
1541-6100
DOI
10.3945/jn.111.146464
language
English
LU publication?
yes
id
b322119a-5ee9-43f8-a99a-aadf763186c9
date added to LUP
2019-06-19 15:35:24
date last changed
2024-03-03 15:40:33
@article{b322119a-5ee9-43f8-a99a-aadf763186c9,
  abstract     = {{<p>Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled, cross-over study. Twenty-seven healthy volunteers consumed 180 g of wheat/rye bread with or without in situ-produced AXOS (WR(+) and WR(-), respectively) daily for 3 wk. Consumption of WR(+) corresponded to an AXOS intake of ~2.14 g/d. Refined wheat flour bread without AXOS (W(-)) (180 g/d) was provided during the 3-wk run-in and wash-out periods. At the end of each treatment period, participants collected urine for 48 h as well as a feces sample. Additionally, all participants completed a questionnaire about stool characteristics and gastrointestinal symptoms during the last week of each period. Urinary phenol and p-cresol excretions were significantly lower after WR(+) intake compared to WR(-). Consumption of WR(+) significantly increased fecal total SCFA concentrations compared to intake of W(-). The effect of WR(+) intake was most pronounced on butyrate, with levels 70% higher than after consumption of W(-) in the run-in or wash-out period. Consumption of WR(+) tended to selectively increase the fecal levels of bifidobacteria (P = 0.06) relative to consumption of W(-). Stool frequency increased significantly after intake of WR(+) compared to WR(-). In conclusion, consumption of breads with in situ-produced AXOS may favorably modulate intestinal fermentation and overall gastrointestinal properties in healthy humans.</p>}},
  author       = {{Damen, Bram and Cloetens, Lieselotte and Broekaert, Willem F and François, Isabelle and Lescroart, Olivier and Trogh, Isabel and Arnaut, Filip and Welling, Gjalt W and Wijffels, Jan and Delcour, Jan A and Verbeke, Kristin and Courtin, Christophe M}},
  issn         = {{1541-6100}},
  keywords     = {{Adolescent; Adult; Bread/analysis; Carbohydrate Metabolism/drug effects; Cresols/urine; Cross-Over Studies; Double-Blind Method; Fatty Acids, Volatile/analysis; Feces/chemistry; Female; Fermentation/drug effects; Gastrointestinal Tract/drug effects; Humans; Male; Middle Aged; Oligosaccharides/administration & dosage; Phenol/urine; Prebiotics/analysis; Xylans/administration & dosage; Young Adult}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{7--470}},
  publisher    = {{Oxford University Press}},
  series       = {{Journal of Nutrition}},
  title        = {{Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers}},
  url          = {{http://dx.doi.org/10.3945/jn.111.146464}},
  doi          = {{10.3945/jn.111.146464}},
  volume       = {{142}},
  year         = {{2012}},
}