Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers

Abstract

A study was conducted to test the effects of Jerusalem artichoke inulin (JA) or chicory inulin (CH) in snack bars on composition of faecal microbiota, concentration of faecal SCFA, bowel habit and gastrointestinal symptoms. Forty-five volunteers participated in a double-blind, randomized, placebo-controlled, parallel-group study. At the end of a 7 d run-in period, subjects were randomly assigned to three groups of fifteen subjects each, consuming either snack bars with CH or JA, or snack bars without fructans (placebo); for 7 d (adaptation period), they ingested one snack bar per day (7·7 g fructan/d) and continued for 14 d with two snack bars per day. The composition of the microbiota was monitored weekly. The consumption of CH or JA increased counts of bifidobacteria (þ 1·2 log 10 in 21 d) and reduced Bacteroides/Prevotella in number and the Clostridium histolyticum/C. lituseburense group in frequency at the end of intervention (P,0·05). No changes in concentration of faecal SCFA were observed. Consumption of snack bars resulted in a slight increase in stool frequency. Stool consistency was slightly affected in subjects consuming two snack bars containing CH or JA per day (P, 0·05). Consumption of CH or JA resulted in mild and sometimes moderate flatulence in a few subjects compared to placebo (P, 0·05). No structural differences were detected between CH and JA before and after processing. In conclusion, adaptation on increased doses of CH or JA in bakery products stimulates the growth of bifidobacteria and may contribute to the suppression of potential pathogenic bacteria.Bakery products: Inulin: Man: Faecal microflora: Processed foodsIn modern Western societies the lifestyle is characterized by a highly caloric diet, rich in fat, refined carbohydrates and animal protein, combined with low physical activity, resulting in an overall energy imbalance. Facing the fact that such inappropriate dietary habits are contributing to health risks, including obesity, diabetes, CVD, arterial hypertension and cancer, optimal nutrition that focuses on optimizing the quality of daily diet by 'innovative foods' that favour the maintenance of health may help to decrease current and future health care costs.Within the current discussion on functional foods, scientific research on the physiological effects of fructans is of importance for consumers when food manufacturers and retailers introduce new products with possible 'health benefits'. In the bakery industry, inulin or fructo-oligosaccharides from chicory (Cichorium intubus) roots or Jerusalem artichoke (Helianthus tuberosus) tubers are often used as fat replacers to improve the acceptability of low-fat products by the consumer.Interest in these fructans for human nutrition also stems from their prebiotic properties. Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of potentially health-promoting bacteria in the colon such as bifidobacteria or lactobac...

Feeding Jerusalem artichoke reduced skatole level and changed intestinal microbiota in the gut of entire male pigs

“…Thus, it is possible that further metabolism of SCFA into CO 2 and H 2 O in the bacteria might have occurred. In addition, SCFA are, to a large extent, absorbed in the hindgut in humans, as discussed by Kleessen et al, (2007). Faecal concentration of SCFA may thus not be representative for the true levels in the hindgut.…”

“…They are resistant to hydrolysis by enzymes in the small intestine, but are easily fermented by certain bacteria in the hindgut (primarily bifidobacteria; Flamm et al, 2001;Kleessen et al, 2007;Kolida and Gibson, 2007). Ingestion of inulin-type fructans has been given attention in recent years due to its beneficial health effects in humans (Kleessen et al, 2007;Kolida and Gibson, 2007;Ramnani et al, 2010) and animals (Apanavicius et al, 2007;Hansen et al, 2010;Jensen et al, 2011). Inulintype fructans are found in several fruits and vegetables, but industrially, production is mainly based on chicory (Compositae family; Roberfroid, 2005).…”

“…Inulintype fructans are found in several fruits and vegetables, but industrially, production is mainly based on chicory (Compositae family; Roberfroid, 2005). Experiments investigating Jerusalem artichoke (Helianthus tuberosus) as a source of inulin-type fructans are recently published (Kleessen et al, 2007;Ramnani et al, 2010). There is an increased interest among farmers to cultivate Jerusalem artichoke.…”

The bifidogenic effect of inulin and oligofructose and its consequences for gut health

“…Therefore, it cannot be speculated which type of fructan (or for that matter, which type of prebiotic) is the most bifidogenic. Not surprisingly, a bifidogenic effect can be found with inulin derived from chicory as well as from Jerusalem artichoke (Kleessen et al, 2007).…”

Gut microbiota in older subjects: variation, health consequences and dietary intervention prospects

“…The initial gut microbiota composition is evidently important as certain dominant bacterial groups are known to be more nutritionally versatile (110) and individuals who harbour such bacteria have previously been reported as 'non-responders' (96,111) . Therefore, studies to establish whether a reduced diversity microbiota can be rescued by dietary intervention and thus impact health are warranted.…”