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Comparative prebiotic activity of mixtures of cereal grain polysaccharides

The main components of the non-starch polysaccharide (NSP) fraction of wheat flour are arabinoxylan (AX) and β-glucan. These are also present in other cereal grains, but their proportions vary with AX being the major component in wheat and rye and β-glucan in barley and oats. Therefore, it was hypot...

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Autores principales: Harris, Suzanne, Monteagudo-Mera, Andrea, Kosik, Ondrej, Charalampopoulos, Dimitris, Shewry, Peter, Lovegrove, Alison
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6925609/
https://www.ncbi.nlm.nih.gov/pubmed/31865461
http://dx.doi.org/10.1186/s13568-019-0925-z
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author Harris, Suzanne
Monteagudo-Mera, Andrea
Kosik, Ondrej
Charalampopoulos, Dimitris
Shewry, Peter
Lovegrove, Alison
author_facet Harris, Suzanne
Monteagudo-Mera, Andrea
Kosik, Ondrej
Charalampopoulos, Dimitris
Shewry, Peter
Lovegrove, Alison
author_sort Harris, Suzanne
collection PubMed
description The main components of the non-starch polysaccharide (NSP) fraction of wheat flour are arabinoxylan (AX) and β-glucan. These are also present in other cereal grains, but their proportions vary with AX being the major component in wheat and rye and β-glucan in barley and oats. Therefore, it was hypothesised that these NSPs could act synergistically when fermented in vitro at the ratios present in the major foods consumed, resulting in increased prebiotic activity. AX and β-glucan were therefore tested in in vitro fermentation studies to assess their prebiotic activity when used individually and/or in different ratios. Short-chain fatty-acids (SCFAs) produced from in vitro fermentation were measured using HPLC and bacterial populations were measured using flow cytometry with fluorescence in situ hybridisation (Flow-FISH). Fermentation of AX alone resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate, after 8–24 h of fermentation, however β-glucan alone did not show prebiotic activity. The greatest prebiotic activity, based on concentration of total SCFAs and increases in total bacteria as well as beneficial Bifidobacterium and Clostridium coccoides/Eubacterium groups, was observed when AX and β-glucan were combined at a 3:1 ratio, which corresponds to their ratios in wheat flour which is major source of cereal fibre in the diet. This indicates that the population of bacteria in the human GI tract may be modulated by the composition of the fibre in the diet, to maximise the prebiotic potential.
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spelling pubmed-69256092020-01-03 Comparative prebiotic activity of mixtures of cereal grain polysaccharides Harris, Suzanne Monteagudo-Mera, Andrea Kosik, Ondrej Charalampopoulos, Dimitris Shewry, Peter Lovegrove, Alison AMB Express Original Article The main components of the non-starch polysaccharide (NSP) fraction of wheat flour are arabinoxylan (AX) and β-glucan. These are also present in other cereal grains, but their proportions vary with AX being the major component in wheat and rye and β-glucan in barley and oats. Therefore, it was hypothesised that these NSPs could act synergistically when fermented in vitro at the ratios present in the major foods consumed, resulting in increased prebiotic activity. AX and β-glucan were therefore tested in in vitro fermentation studies to assess their prebiotic activity when used individually and/or in different ratios. Short-chain fatty-acids (SCFAs) produced from in vitro fermentation were measured using HPLC and bacterial populations were measured using flow cytometry with fluorescence in situ hybridisation (Flow-FISH). Fermentation of AX alone resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate, after 8–24 h of fermentation, however β-glucan alone did not show prebiotic activity. The greatest prebiotic activity, based on concentration of total SCFAs and increases in total bacteria as well as beneficial Bifidobacterium and Clostridium coccoides/Eubacterium groups, was observed when AX and β-glucan were combined at a 3:1 ratio, which corresponds to their ratios in wheat flour which is major source of cereal fibre in the diet. This indicates that the population of bacteria in the human GI tract may be modulated by the composition of the fibre in the diet, to maximise the prebiotic potential. Springer Berlin Heidelberg 2019-12-21 /pmc/articles/PMC6925609/ /pubmed/31865461 http://dx.doi.org/10.1186/s13568-019-0925-z Text en © The Author(s) 2019 Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Original Article
Harris, Suzanne
Monteagudo-Mera, Andrea
Kosik, Ondrej
Charalampopoulos, Dimitris
Shewry, Peter
Lovegrove, Alison
Comparative prebiotic activity of mixtures of cereal grain polysaccharides
title Comparative prebiotic activity of mixtures of cereal grain polysaccharides
title_full Comparative prebiotic activity of mixtures of cereal grain polysaccharides
title_fullStr Comparative prebiotic activity of mixtures of cereal grain polysaccharides
title_full_unstemmed Comparative prebiotic activity of mixtures of cereal grain polysaccharides
title_short Comparative prebiotic activity of mixtures of cereal grain polysaccharides
title_sort comparative prebiotic activity of mixtures of cereal grain polysaccharides
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6925609/
https://www.ncbi.nlm.nih.gov/pubmed/31865461
http://dx.doi.org/10.1186/s13568-019-0925-z
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