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Consumption of brea...
Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers
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- Damen, Bram (författare)
- Catholic University of Leuven
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- Cloetens, Lieselotte (författare)
- Lund University,Lunds universitet,Tillämpad biokemi,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Pure and Applied Biochemistry,Center for Applied Life Sciences,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH
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- Broekaert, Willem F (författare)
- Fugeia NV,Catholic University of Leuven
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- François, Isabelle (författare)
- Fugeia NV
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- Lescroart, Olivier (författare)
- Fugeia NV
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- Trogh, Isabel (författare)
- Puratos Group NV
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- Arnaut, Filip (författare)
- Puratos Group NV
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- Welling, Gjalt W (författare)
- University of Groningen
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- Wijffels, Jan (författare)
- Belgium Network of Open Source Analytical Consultants
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- Delcour, Jan A (författare)
- Catholic University of Leuven
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- Verbeke, Kristin (författare)
- University Hospitals Leuven
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- Courtin, Christophe M (författare)
- Catholic University of Leuven
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(creator_code:org_t)
- Elsevier BV, 2012
- 2012
- Engelska 8 s.
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Ingår i: Journal of Nutrition. - : Elsevier BV. - 1541-6100 .- 0022-3166. ; 142:3, s. 7-470
- Relaterad länk:
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http://dx.doi.org/10... (free)
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https://academic.oup...
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https://lup.lub.lu.s...
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https://doi.org/10.3...
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- NATURVETENSKAP -- Biologi -- Biokemi och molekylärbiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Biochemistry and Molecular Biology (hsv//eng)
Nyckelord
- Adolescent
- Adult
- Bread/analysis
- Carbohydrate Metabolism/drug effects
- Cresols/urine
- Cross-Over Studies
- Double-Blind Method
- Fatty Acids, Volatile/analysis
- Feces/chemistry
- Female
- Fermentation/drug effects
- Gastrointestinal Tract/drug effects
- Humans
- Male
- Middle Aged
- Oligosaccharides/administration & dosage
- Phenol/urine
- Prebiotics/analysis
- Xylans/administration & dosage
- Young Adult
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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Till lärosätets databas
- Av författaren/redakt...
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Damen, Bram
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Cloetens, Liesel ...
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Broekaert, Wille ...
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François, Isabel ...
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Lescroart, Olivi ...
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Trogh, Isabel
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visa fler...
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Arnaut, Filip
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Welling, Gjalt W
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Wijffels, Jan
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Delcour, Jan A
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Verbeke, Kristin
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Courtin, Christo ...
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visa färre...
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