Reference Number: 311
Inclusions: Wheat (whole)
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?