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Barley Products of Different Fiber Composition Selectively Change Microbiota Composition in Rats

Teixeira, Cristina LU ; Prykhodko, Olena LU ; Alminger, Marie; Fåk Hållenius, Frida LU and Nyman, Margareta LU (2018) In Molecular Nutrition and Food Research 62(19).
Abstract

Scope: Several dietary fiber properties are suggested to be important for the profiling of the microbiota composition, but those characteristics are rather unclear. Whether different physico-chemical properties of barley dietary fiber influence the gut microbiota composition is investigated. Methods and results: Seven diets containing equal amounts of dietary fiber from barley malts, brewer's spent grain (BSG), and barley extracts, resulting in varying amounts of β-glucan, soluble arabinoxylan, and insoluble arabinoxylan in the diets were given to conventional rats. Malts increased microbiota alpha diversity more than BSG and the extracts. The intake of soluble arabinoxylan was related to Akkermansia and propionic acid formation in the... (More)

Scope: Several dietary fiber properties are suggested to be important for the profiling of the microbiota composition, but those characteristics are rather unclear. Whether different physico-chemical properties of barley dietary fiber influence the gut microbiota composition is investigated. Methods and results: Seven diets containing equal amounts of dietary fiber from barley malts, brewer's spent grain (BSG), and barley extracts, resulting in varying amounts of β-glucan, soluble arabinoxylan, and insoluble arabinoxylan in the diets were given to conventional rats. Malts increased microbiota alpha diversity more than BSG and the extracts. The intake of soluble arabinoxylan was related to Akkermansia and propionic acid formation in the cecum of rats, whereas β-glucan and/or insoluble arabinoxylan were attributed to some potentially butyrate-producing bacteria (e.g., Lactobacillus, Blautia, and Allobaculum). Conclusion: This study demonstrates that there is a potential to stimulate butyrate- and propionate-producing bacteria in the cecum of rats with malt products of specific fiber properties. Moreover, BSG, a by product from beer production, added to malt can possibly be used to further modulate the microbiota composition, toward a higher butyric acid formation. A complex mixture of fiber as in the malts is of greater importance for microbiota diversity than purer fiber extracts.

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Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
arabinoxylan, barley malt, BSG, microbiota, β-glucan
in
Molecular Nutrition and Food Research
volume
62
issue
19
publisher
John Wiley & Sons
external identifiers
  • scopus:85052382042
ISSN
1613-4125
DOI
10.1002/mnfr.201701023
language
English
LU publication?
yes
id
5bda52a2-8462-4c2f-8e9b-d69a3b96cc41
date added to LUP
2018-10-04 10:32:03
date last changed
2019-01-14 17:56:47
@article{5bda52a2-8462-4c2f-8e9b-d69a3b96cc41,
  abstract     = {<p>Scope: Several dietary fiber properties are suggested to be important for the profiling of the microbiota composition, but those characteristics are rather unclear. Whether different physico-chemical properties of barley dietary fiber influence the gut microbiota composition is investigated. Methods and results: Seven diets containing equal amounts of dietary fiber from barley malts, brewer's spent grain (BSG), and barley extracts, resulting in varying amounts of β-glucan, soluble arabinoxylan, and insoluble arabinoxylan in the diets were given to conventional rats. Malts increased microbiota alpha diversity more than BSG and the extracts. The intake of soluble arabinoxylan was related to Akkermansia and propionic acid formation in the cecum of rats, whereas β-glucan and/or insoluble arabinoxylan were attributed to some potentially butyrate-producing bacteria (e.g., Lactobacillus, Blautia, and Allobaculum). Conclusion: This study demonstrates that there is a potential to stimulate butyrate- and propionate-producing bacteria in the cecum of rats with malt products of specific fiber properties. Moreover, BSG, a by product from beer production, added to malt can possibly be used to further modulate the microbiota composition, toward a higher butyric acid formation. A complex mixture of fiber as in the malts is of greater importance for microbiota diversity than purer fiber extracts.</p>},
  articleno    = {1701023},
  author       = {Teixeira, Cristina and Prykhodko, Olena and Alminger, Marie and Fåk Hållenius, Frida and Nyman, Margareta},
  issn         = {1613-4125},
  keyword      = {arabinoxylan,barley malt,BSG,microbiota,β-glucan},
  language     = {eng},
  month        = {07},
  number       = {19},
  publisher    = {John Wiley & Sons},
  series       = {Molecular Nutrition and Food Research},
  title        = {Barley Products of Different Fiber Composition Selectively Change Microbiota Composition in Rats},
  url          = {http://dx.doi.org/10.1002/mnfr.201701023},
  volume       = {62},
  year         = {2018},
}