Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 55, Issue 12, Pages 1862-1874Publisher
WILEY
DOI: 10.1002/mnfr.201100377
Keywords
Arabinoxylan; AXOS; Butyrate; Dietary fiber; Prebiotic
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Funding
- Flemish IWT (Instituut voor de aanmoediging van Innovatie door Wetenschap en Technologie in Vlaanderen)
- Research Fund K.U. Leuven
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Scope: Cereal arabinoxylan (AX) is one of the main dietary fibers in a balanced human diet. To gain insight into the importance of structural features of AX for their prebiotic potential and intestinal fermentation properties, a rat trial was performed. Methods and results: A water unextractable AX-rich preparation ( WU-AX, 40% purity), water extractable AX ( WE-AX, 81% purity), AX oligosaccharides ( AXOS, 79% purity) and combinations thereof were included in a standardized diet at a 5% AX level. WU-AX was only partially fermented in the ceco-colon and increased the level of butyrate and of butyrate producing Roseburia/E. rectale spp. Extensive fermentation of WE-AX and/or AXOS reduced the pH, suppressed relevant markers of the proteolytic breakdown and induced a selective bifidogenic response. Compared with WE-AX, AXOS showed a slightly less pronounced effect in the colon as its fermentation was virtually complete in the cecum. Combining WU-AX and AXOS caused a striking synergistic increase in cecal butyrate levels. WU-AX, WE-AX and AXOS together combined a selective bifidogenic effect in the colon with elevated butyrate levels, a reduced pH and suppressed proteolytic metabolites. Conclusion: The prebiotic potential and fermentation characteristics of cereal AX depend strongly on their structural properties and joint presence.
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