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Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans

Mårtensson, Olof LU ; Biörklund, Maria LU ; Lambo, Adele LU ; Duenas-Chasco, M; Irastorza, A; Holst, Olle LU ; Norin, E; Welling, G; Öste, Rickard LU and Önning, Gunilla LU (2005) In Nutrition Research 25(5). p.429-442
Abstract
This investigation determined the effects of fermented oat-based products containing both native and microbial beta-glucans on plasma lipids and on fecal total bacterial count and Bifidobacterium ssp. The study was randomized, double blind with 3 parallel groups. Sixty-two free-living volunteers with moderately increased plasma cholesterol levels were recruited. In the final analysis, 56 subjects remained, as 6 subjects had left the study either due to lack of time (n = 2), unwillingness to continue the regimen (n = 2), or for other reasons (n = 2). During the first 3 weeks, all subjects received a fermented dairy-based product (control product, run-in period). On the following 5 weeks, I group continued with the control product, whereas... (More)
This investigation determined the effects of fermented oat-based products containing both native and microbial beta-glucans on plasma lipids and on fecal total bacterial count and Bifidobacterium ssp. The study was randomized, double blind with 3 parallel groups. Sixty-two free-living volunteers with moderately increased plasma cholesterol levels were recruited. In the final analysis, 56 subjects remained, as 6 subjects had left the study either due to lack of time (n = 2), unwillingness to continue the regimen (n = 2), or for other reasons (n = 2). During the first 3 weeks, all subjects received a fermented dairy-based product (control product, run-in period). On the following 5 weeks, I group continued with the control product, whereas the other 2 groups were given fermented oat-based products (intervention period, 3-3.5 g native beta-glucans per day). One of the oat products (ropy) was cofermented with an exopolysaccharide-producing strain, Pediococcus damnosus 2.6. A significant (P = .022) reduction in total cholesterol by 6% was observed in volunteers who had eaten the fermented, ropy, oat-based product compared with the control group. No other significant changes in plasma lipids were found. A significant increase in total bacterial count (P = .001) and Bifidobacterium ssp (P = .012) was observed in fecal samples from volunteers in the group who had eaten the fermented, ropy, oat-based product. This study shows that a fermented, ropy, oat-based product, containing both native and microbial glucans, can reduce the blood cholesterol level and also stimulate the bifidobacteria flora in the gastrointestinal tract. (c) 2005 Elsevier Inc. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Nutrition Research
volume
25
issue
5
pages
429 - 442
publisher
Elsevier
external identifiers
  • wos:000230530600002
  • scopus:20444447015
ISSN
0271-5317
DOI
10.1016/j.nutres.2005.03.004
language
English
LU publication?
yes
id
3d397cfd-807b-4726-9ee0-1c5891836a09 (old id 151316)
date added to LUP
2007-07-02 13:39:02
date last changed
2017-11-05 03:30:52
@article{3d397cfd-807b-4726-9ee0-1c5891836a09,
  abstract     = {This investigation determined the effects of fermented oat-based products containing both native and microbial beta-glucans on plasma lipids and on fecal total bacterial count and Bifidobacterium ssp. The study was randomized, double blind with 3 parallel groups. Sixty-two free-living volunteers with moderately increased plasma cholesterol levels were recruited. In the final analysis, 56 subjects remained, as 6 subjects had left the study either due to lack of time (n = 2), unwillingness to continue the regimen (n = 2), or for other reasons (n = 2). During the first 3 weeks, all subjects received a fermented dairy-based product (control product, run-in period). On the following 5 weeks, I group continued with the control product, whereas the other 2 groups were given fermented oat-based products (intervention period, 3-3.5 g native beta-glucans per day). One of the oat products (ropy) was cofermented with an exopolysaccharide-producing strain, Pediococcus damnosus 2.6. A significant (P = .022) reduction in total cholesterol by 6% was observed in volunteers who had eaten the fermented, ropy, oat-based product compared with the control group. No other significant changes in plasma lipids were found. A significant increase in total bacterial count (P = .001) and Bifidobacterium ssp (P = .012) was observed in fecal samples from volunteers in the group who had eaten the fermented, ropy, oat-based product. This study shows that a fermented, ropy, oat-based product, containing both native and microbial glucans, can reduce the blood cholesterol level and also stimulate the bifidobacteria flora in the gastrointestinal tract. (c) 2005 Elsevier Inc. All rights reserved.},
  author       = {Mårtensson, Olof and Biörklund, Maria and Lambo, Adele and Duenas-Chasco, M and Irastorza, A and Holst, Olle and Norin, E and Welling, G and Öste, Rickard and Önning, Gunilla},
  issn         = {0271-5317},
  language     = {eng},
  number       = {5},
  pages        = {429--442},
  publisher    = {Elsevier},
  series       = {Nutrition Research},
  title        = {Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans},
  url          = {http://dx.doi.org/10.1016/j.nutres.2005.03.004},
  volume       = {25},
  year         = {2005},
}