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

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 (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.

The effects of the aqueous extract and residue of Matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet

“…Based on the outcomes f lipid and blood glucose levels, the groups that contained Matcha performed better than the HF group, which meant that all the investigated parts of Matcha could lower TC and TG levels of serum and liver, LDL-C levels, and blood glucose levels, and also raise HDL-C levels of mice. [44][45][46][47] A semblable result was obtained from the effects of Matcha on the antioxidant status. Normally a watersoluble part was considered to be mainly responsible for the positive effects of tea on health, and the residue of tea was abandoned directly.…”

Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

“…Some of the health benefits driven by the consumption of cereal prebiotics in human diet are the reduction of diseases such as diabetes, hypertension, coronary heart disease, obesity and gastrointestinal disorders such as colorectal cancer (Berger et al . ). The most common prebiotics used are carbohydrates of low digestibility namely xylooligosaccharides (XOS), pectic‐oligosaccharides, mannooligosaccharides, transgalactosylated‐oligosaccharides, chitooligosaccharides, arabinoxylanoligosaccharides (AXOS) and galactooligosaccharides (GOS) (Aachary et al .…”

“…; Berger et al . ). Synbiotics are ‘a selective blend of probiotics and prebiotics that have a proven effect of improving the viability of activating the metabolic functions of health promoting bacteria predominantly lactobacilli and bifidobacteria in the upper and lower gastrointestinal tract’ (Pandey et al .…”

Combined alkali and hydrothermal pretreatments for oat straw valorization within a biorefinery concept

“…Oat straw has not been as extensively studied as wheat straw, corn cob and sugarcane. Scientific researches about valorization of oat straw residues include the manufacturing of functional food (as prebiotics) (Berger et al, 2014) and its bioconversion to biofuel energy as bioethanol, biogas and methane (Dereire et al, 2010;Sapci, 2013;Gómez-Tovar et al, 2012). On the other hand, a suitable process configuration for an integral use of oat straw fractions could lead to multi-products in a biorefinery scheme which would fulfill the requirements for a sustainable growth.…”