The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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311 - ‘Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides’. Critical Reviews in Food Science and Nutrition. 51(2):178-94

Reference Number: 311

Year: 2011

Authors: Broekaert W.F. et al

Link: Link to original paper

Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Nutrition: Arabinoxylan | Fibre | Prebiotic

Inclusions: Wheat (whole)

Summary

Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). This reaction takes place in the production of AXOS and of cereal-derived food products such as bread and beer, as well as in the colon upon ingestion of AX. This review mainly focuses on the available evidence that AXOS and XOS exert prebiotic effects in the colon of humans and animals through selective stimulation of beneficial intestinal microbiota. In addition, in vitro experiments and in vivo intervention studies on animals or humans are discussed that have investigated potential health-related effects resulting from the dietary intake of AX, AXOS, or XOS.

 

What does this mean for a Baker?

This is a very interesting study which helps to promote the prebiotic effects of cereal fibre on our gut microbiome. The study found that eating more cereal fibre helps to increase the growth of certain bacteria species, such as Bifidobacteria, and this improves the diversity of the gut microbiome. Why not try adding more cereal grains to your sourdough bakes to increase your cereal fibre intake and gut microbiome diversity?

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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