Consumption of Breads Containing In Situ–Produced Arabinoxylan Oligosaccharides Alters Gastrointestinal Effects in Healthy Volunteers3

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 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.

Effects of Supplementation of the Synbiotic Ecologic® 825/FOS P6 on Intestinal Barrier Function in Healthy Humans: A Randomized Controlled Trial

“…gasseri combined with L . coryniformis [38], FOS [39] and arabinoxylan oligosaccharides [40] significantly increased stool frequency in healthy adults. In contrast, L .…”

A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylan-oligosaccharides enriched bread in healthy volunteers

“…The total AX content of bread was calculated as described by Damen et al, 2012, [31] using concentrations of arabinose, galactose, xylose. As the anhydroxylose and anhydroarabinose units in AX are hydrated upon hydrolysis, a correction for this molecular mass shift has been incorporated in the calculations.…”

Major Cereal Grain Fibers and Psyllium in Relation to Cardiovascular Health

“…However, a study with 14 participants consuming 15 g/day showed that while post-prandial glucose and insulin were lower, there was no change over five weeks in blood lipids, body weight, fat mass, or blood pressure [56]. Additionally, arabinoxylan-oligosaccharide, a fiber produced by enzymatic manipulation of arabinoxylan that has been studied as a prebiotic [57,58], also did not have an effect on blood lipids after three weeks [57]. …”