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WFRF:(Delcour Jan A)
 

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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 ...

  • Elsevier BV,2012
  • 8 s.

Numbers

  • LIBRIS-ID:oai:lup.lub.lu.se:b322119a-5ee9-43f8-a99a-aadf763186c9
  • https://lup.lub.lu.se/record/b322119a-5ee9-43f8-a99a-aadf763186c9URI
  • https://doi.org/10.3945/jn.111.146464DOI

Supplementary language notes

  • Language:English
  • Summary in:English

Part of subdatabase

Classification

  • Subject category:art swepub-publicationtype
  • Subject category:ref swepub-contenttype

Notes

  • 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.

Subject headings and genre

Added entries (persons, corporate bodies, meetings, titles ...)

  • 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)
  • Broekaert, Willem FFugeia NV,Catholic University of Leuven (author)
  • François, IsabelleFugeia NV (author)
  • Lescroart, OlivierFugeia NV (author)
  • Trogh, IsabelPuratos Group NV (author)
  • Arnaut, FilipPuratos Group NV (author)
  • Welling, Gjalt WUniversity of Groningen (author)
  • Wijffels, JanBelgium Network of Open Source Analytical Consultants (author)
  • Delcour, Jan ACatholic University of Leuven (author)
  • Verbeke, KristinUniversity Hospitals Leuven (author)
  • Courtin, Christophe MCatholic University of Leuven (author)
  • Catholic University of LeuvenTillämpad biokemi (creator_code:org_t)

Related titles

  • In:Journal of Nutrition: Elsevier BV142:3, s. 7-4701541-61000022-3166

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