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Cereal Byproducts Have Prebiotic Potential in Mice Fed a High-Fat Diet

Berger, Karin LU ; Falck, Peter LU ; Linninge, Caroline LU ; Nilsson, Ulf LU ; Axling, Ulrika LU ; Grey, Carl LU ; Stålbrand, Henrik LU ; Nordberg Karlsson, Eva LU ; Nyman, Margareta LU and Holm, Cecilia LU , et al. (2014) In Journal of Agricultural and Food Chemistry 62(32). p.8169-8178
Abstract
Barley husks, rye bran, and a fiber residue from oat milk production were processed by heat pretreatment, various
separation steps, and treatment with an endoxylanase in order to improve the prebiotic potential of these cereal byproducts.
Metabolic functions were intended to improve along with improved microbial activity. The products obtained were included in a
high-fat mouse diet so that all diets contained 5% dietary fiber. In addition, high-fat and low-fat controls as well as partially
hydrolyzed guar gum were included in the study. The soluble fiber product obtained from rye bran caused a significant increase
in the bifidobacteria (log copies of 16S rRNA genes; median (25−75 percentile): 6.38 (6.04−6.66) and 7.47... (More)
Barley husks, rye bran, and a fiber residue from oat milk production were processed by heat pretreatment, various
separation steps, and treatment with an endoxylanase in order to improve the prebiotic potential of these cereal byproducts.
Metabolic functions were intended to improve along with improved microbial activity. The products obtained were included in a
high-fat mouse diet so that all diets contained 5% dietary fiber. In addition, high-fat and low-fat controls as well as partially
hydrolyzed guar gum were included in the study. The soluble fiber product obtained from rye bran caused a significant increase
in the bifidobacteria (log copies of 16S rRNA genes; median (25−75 percentile): 6.38 (6.04−6.66) and 7.47 (7.30−7.74),
respectively; p < 0.001) in parallel with a tendency of increased production of propionic acid and indications of improved
metabolic function compared with high-fat fed control mice. The oat-derived product caused an increase in the pool of cecal
propionic (from 0.62 ± 0.12 to 0.94 ± 0.08) and butyric acid (from 0.38 ± 0.04 to 0.60 ± 0.04) compared with the high-fat
control, and it caused a significant increase in lactobacilli (log copies of 16S rRNA genes; median (25−75 percentile): 6.83
(6.65−7.53) and 8.04 (7.86−8.33), respectively; p < 0.01) in the cecal mucosa. However, no changes in measured metabolic
parameters were observed by either oat or barley products. (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
dietary fiber , C57BL/6 mice, gut microbiota, short-chain fatty acids (SCFAs), xylanase
in
Journal of Agricultural and Food Chemistry
volume
62
issue
32
pages
8169 - 8178
publisher
The American Chemical Society
external identifiers
  • pmid:25041844
  • wos:000340440500023
  • scopus:84906225091
ISSN
0021-8561
DOI
10.1021/jf502343v
language
English
LU publication?
yes
id
9c495b0d-bc29-428a-a7cb-10abf511775e (old id 4581791)
alternative location
http://www.ncbi.nlm.nih.gov/pubmed/25041844?dopt=Abstract
date added to LUP
2014-08-08 18:16:19
date last changed
2017-07-23 03:25:21
@article{9c495b0d-bc29-428a-a7cb-10abf511775e,
  abstract     = {Barley husks, rye bran, and a fiber residue from oat milk production were processed by heat pretreatment, various<br>
separation steps, and treatment with an endoxylanase in order to improve the prebiotic potential of these cereal byproducts.<br>
Metabolic functions were intended to improve along with improved microbial activity. The products obtained were included in a<br>
high-fat mouse diet so that all diets contained 5% dietary fiber. In addition, high-fat and low-fat controls as well as partially<br>
hydrolyzed guar gum were included in the study. The soluble fiber product obtained from rye bran caused a significant increase<br>
in the bifidobacteria (log copies of 16S rRNA genes; median (25−75 percentile): 6.38 (6.04−6.66) and 7.47 (7.30−7.74),<br>
respectively; p &lt; 0.001) in parallel with a tendency of increased production of propionic acid and indications of improved<br>
metabolic function compared with high-fat fed control mice. The oat-derived product caused an increase in the pool of cecal<br>
propionic (from 0.62 ± 0.12 to 0.94 ± 0.08) and butyric acid (from 0.38 ± 0.04 to 0.60 ± 0.04) compared with the high-fat<br>
control, and it caused a significant increase in lactobacilli (log copies of 16S rRNA genes; median (25−75 percentile): 6.83<br>
(6.65−7.53) and 8.04 (7.86−8.33), respectively; p &lt; 0.01) in the cecal mucosa. However, no changes in measured metabolic<br>
parameters were observed by either oat or barley products.},
  author       = {Berger, Karin and Falck, Peter and Linninge, Caroline and Nilsson, Ulf and Axling, Ulrika and Grey, Carl and Stålbrand, Henrik and Nordberg Karlsson, Eva and Nyman, Margareta and Holm, Cecilia and Adlercreutz, Patrick},
  issn         = {0021-8561},
  keyword      = {dietary fiber ,C57BL/6 mice,gut microbiota,short-chain fatty acids (SCFAs),xylanase},
  language     = {eng},
  number       = {32},
  pages        = {8169--8178},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Cereal Byproducts Have Prebiotic Potential in Mice Fed a High-Fat Diet},
  url          = {http://dx.doi.org/10.1021/jf502343v},
  volume       = {62},
  year         = {2014},
}