Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Leuven, Belgium.
J Nutr. 2012 Mar;142(3):470-7. doi: 10.3945/jn.111.146464. Epub 2012 Feb 1.
Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled, cross-over study. Twenty-seven healthy volunteers consumed 180 g of wheat/rye bread with or without in situ-produced AXOS (WR(+) and WR(-), respectively) daily for 3 wk. Consumption of WR(+) corresponded to an AXOS intake of ~2.14 g/d. Refined wheat flour bread without AXOS (W(-)) (180 g/d) was provided during the 3-wk run-in and wash-out periods. At the end of each treatment period, participants collected urine for 48 h as well as a feces sample. Additionally, all participants completed a questionnaire about stool characteristics and gastrointestinal symptoms during the last week of each period. Urinary phenol and p-cresol excretions were significantly lower after WR(+) intake compared to WR(-). Consumption of WR(+) significantly increased fecal total SCFA concentrations compared to intake of W(-). The effect of WR(+) intake was most pronounced on butyrate, with levels 70% higher than after consumption of W(-) in the run-in or wash-out period. Consumption of WR(+) tended to selectively increase the fecal levels of bifidobacteria (P = 0.06) relative to consumption of W(-). Stool frequency increased significantly after intake of WR(+) compared to WR(-). In conclusion, consumption of breads with in situ-produced AXOS may favorably modulate intestinal fermentation and overall gastrointestinal properties in healthy humans.
阿拉伯木聚糖低聚糖（AXOS）被研究为具有益生元潜力的食品化合物。在这里，在一项完全随机、双盲、对照、交叉研究中，评估了食用原位产生的 AXOS 的面包对肠道发酵和整体胃肠道特征的影响。27 名健康志愿者每天食用 180 克含或不含原位产生的 AXOS 的小麦/黑麦面包（分别为 WR(+)和 WR(-)），持续 3 周。WR(+)的摄入量约为 2.14 克/天。在 3 周的导入和洗脱期，提供不含 AXOS 的精制小麦粉面包（W(-)）（180 克/天）。在每个治疗期结束时，参与者收集 48 小时的尿液和粪便样本。此外，所有参与者在每个期间的最后一周完成关于粪便特征和胃肠道症状的问卷。与 WR(-)相比，WR(+)摄入后尿液中苯酚和对甲酚的排泄明显降低。与 W(-)相比，WR(+)的摄入显著增加了粪便中总 SCFA 的浓度。WR(+)摄入的效果在丁酸上最为明显，与在导入或洗脱期消耗 W(-)相比，水平高出 70%。与消耗 W(-)相比，WR(+)的摄入倾向于选择性地增加粪便中双歧杆菌的水平（P = 0.06）。与消耗 WR(-)相比，WR(+)的摄入使粪便频率显著增加。总之，食用含有原位产生的 AXOS 的面包可能会对健康人群的肠道发酵和整体胃肠道特性产生有利的调节作用。
