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Mol Nutr Food Res. 2011 Dec;55(12):1862-74. doi: 10.1002/mnfr.201100377. Epub 2011 Nov 7.

Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence.

Author information

1
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Leuven, Belgium.

Abstract

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.

PMID:
22058065
DOI:
10.1002/mnfr.201100377
[Indexed for MEDLINE]

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