Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers
(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.
(Less)
- author
- organization
- publishing date
- 2012-03
- type
- 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
-
- scopus:84858230756
- pmid:22298569
- 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
- 2024-10-02 05:33:50
@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}}, }