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Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults
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Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults
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Journal Article
Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults
2016
Overview
Purpose
Specific combinations of dietary fiber (DF) have been observed to result in improved glucose tolerance at a subsequent standardized breakfast. Arabinoxylan oligosaccharides (AXOS) are considered as DF with prebiotic potential, but so far no studies have investigated their metabolic effects in humans. This randomized cross-over study evaluated the overnight impact of breads containing AXOS-rich wheat bran extract and resistant starch (RS, Hi-Maize), separately or combined, on glucose tolerance, related metabolic parameters and markers of gut fermentation in healthy subjects.
Methods
Evening reference and test products were: (1) reference white wheat flour bread (WWB), WWB supplemented with (2) AXOS and RS (WWB + AXOS + RS), (3) an increased content of either AXOS (WWB +
hi
AXOS) or (4) RS (WWB +
hi
RS). At the subsequent standardized breakfast, blood was sampled for 3 h to monitor glucose, insulin, nonesterified fatty acids, glucagon-like peptide (GLP)-1 and GLP-2. Breath hydrogen (H
2
) and short chain fatty acids (SCFA) were measured as markers of gut fermentation, and subjective appetite was rated using visual analog scales.
Results
Dose-dependent decreases in glucose responses were observed with increased AXOS over the duration of 3 h. Insulin sensitivity index was improved in the morning after the WWB +
hi
AXOS evening meal. An increase in breath H
2
concentration and circulating SCFA was observed in the morning after both evening meals containing AXOS.
Conclusion
The present study indicates that AXOS have the potential of improving glucose tolerance in an overnight perspective and suggested mechanisms are improved insulin sensitivity and increased gut fermentation.
Publisher
Springer Berlin Heidelberg,Springer Nature B.V
Subject
/ Agricultural and Veterinary sciences
/ Agriculture, Forestry and Fisheries
/ Appetite
/ blood
/ breads
/ Chemistry and Materials Science
/ Fatty Acids, Nonesterified - blood
/ Fatty Acids, Volatile - blood
/ Female
/ Food Science (including Product Quality)
/ Gastrointestinal Tract - metabolism
/ Glucagon-Like Peptide 1 - blood
/ Glucagon-Like Peptide 2 - blood
/ glucose
/ Humans
/ hydrogen
/ insulin
/ Jordbruk, skogsbruk och fiske
/ Lantbruksvetenskap och veterinärmedicin
/ Livsmedelsvetenskap (Här ingår: Produktkvalitet)
/ Male
