Search: WFRF:(Delcour Jan A) >
Consumption of brea...
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Damen, BramCatholic University of Leuven
(author)
Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers
- Article/chapterEnglish2012
Publisher, publication year, extent ...
Numbers
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LIBRIS-ID:oai:lup.lub.lu.se:b322119a-5ee9-43f8-a99a-aadf763186c9
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https://lup.lub.lu.se/record/b322119a-5ee9-43f8-a99a-aadf763186c9URI
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https://doi.org/10.3945/jn.111.146464DOI
Supplementary language notes
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Language:English
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Summary in:English
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Subject category:art swepub-publicationtype
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Subject category:ref swepub-contenttype
Notes
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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.
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Added entries (persons, corporate bodies, meetings, titles ...)
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Cloetens, LieselotteLund 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(Swepub:lu)tbio-lce
(author)
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Broekaert, Willem FFugeia NV,Catholic University of Leuven
(author)
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François, IsabelleFugeia NV
(author)
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Lescroart, OlivierFugeia NV
(author)
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Trogh, IsabelPuratos Group NV
(author)
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Arnaut, FilipPuratos Group NV
(author)
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Welling, Gjalt WUniversity of Groningen
(author)
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Wijffels, JanBelgium Network of Open Source Analytical Consultants
(author)
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Delcour, Jan ACatholic University of Leuven
(author)
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Verbeke, KristinUniversity Hospitals Leuven
(author)
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Courtin, Christophe MCatholic University of Leuven
(author)
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Catholic University of LeuvenTillämpad biokemi
(creator_code:org_t)
Related titles
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In:Journal of Nutrition: Elsevier BV142:3, s. 7-4701541-61000022-3166
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Damen, Bram
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Cloetens, Liesel ...
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François, Isabel ...
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Lescroart, Olivi ...
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Trogh, Isabel
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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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- NATURAL SCIENCES
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NATURAL SCIENCES
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Journal of Nutri ...
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Lund University