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Br J Nutr. 2016 Jan 14;115(1):62-7. doi: 10.1017/S0007114515004213. Epub 2015 Oct 29.

Oatmeal porridge: impact on microflora-associated characteristics in healthy subjects.

Author information

1
1Unger-Vetlesen Institute,Lovisenberg Diaconal Hospital,Oslo NO-0440,Norway.
2
2Department of Clinical Science,University of Bergen,Bergen NO-5021,Norway.
3
3Department of Microbiology,Tumor and Cell Biology,Karolinska Institutet,Stockholm SE-171 77,Sweden.

Abstract

Oatmeal porridge has been consumed for centuries and has several health benefits. We aimed to investigate the effect of oatmeal porridge on gut microflora functions. A total of ten healthy subjects ingested 60 g oatmeal porridge daily for 1 week. The following microflora-associated characteristics were assessed before and after the intervention: intestinal gas production following lactulose ingestion, faecal excretion of SCFA and faecal levels of urease and β-galactosidase. In addition, rectal levels of PGE2 were measured. Microbial fermentation as evaluated by intestinal gas production and excretion of SCFA did not change significantly following the dietary intervention. However, faecal levels of β-galactosidase and urease decreased after eating oatmeal porridge (P=0·049 and 0·031, respectively). Host inflammatory state, as measured by rectal levels of PGE2, also decreased, but the change was not significant (P=0·168). The results suggest that oatmeal porridge has an effect on gut microbial functions and may possess potential prebiotic properties that deserve to be investigated further.

KEYWORDS:

Hydrogen; Methane; Microbiota; PGE2; SCFA; Urease; β-Galactosidase

PMID:
26511097
DOI:
10.1017/S0007114515004213
[Indexed for MEDLINE]

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