Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence
Article first published online: 7 NOV 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 55, Issue 12, pages 1862–1874, December 2011
How to Cite
Damen, B., Verspreet, J., Pollet, A., Broekaert, W. F., Delcour, J. A. and Courtin, C. M. (2011), Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence. Mol. Nutr. Food Res., 55: 1862–1874. doi: 10.1002/mnfr.201100377
- Issue published online: 2 DEC 2011
- Article first published online: 7 NOV 2011
- Manuscript Accepted: 27 AUG 2011
- Manuscript Revised: 14 AUG 2011
- Manuscript Received: 6 JUN 2011
- K.U. Leuven Methusalem program ‘Food for the Future’. Grant Number: 2007-2014
- Flemish IWT (Instituut voor de aanmoediging van Innovatie door Wetenschap en Technologie in Vlaanderen)
- Dietary fiber;
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.