NDLI: Microbial degradation of whole-grain complex carbohydrates and impact on short-chain fatty acids and health.

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Microbial degradation of whole-grain complex carbohydrates and impact on short-chain fatty acids and health.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Bach Knudsen, Knud Erik
Description	Country affiliation: Denmark Author Affiliation: Bach Knudsen KE ( Department of Animal Science, Aarhus University, Tjele, Denmark knuderik.bachknudsen@agrsci.dk.)
Abstract	Whole-grain cereals have a complex dietary fiber (DF) composition consisting of oligosaccharides (mostly fructans), resistant starch, and nonstarch polysaccharides (NSPs); the most important are arabinoxylans, mixed-linkage ß(1,3; 1,4)-d-glucan (ß-glucan), and cellulose and the noncarbohydrate polyphenolic ether lignin. The highest concentration of NSPs and lignin is found in the outer cell layers of the grain, and refined flour will consequently be depleted of a large proportion of insoluble DF components. The flow and composition of carbohydrates to the large intestine are directly related to the intake of DF. The type and composition of cereal DF can consequently be used to modulate the microbial composition and activity as well as the production and molar ratios of short-chain fatty acids (SCFAs). Arabinoxylans and ß-glucan in whole-grain cereals and cereal ingredients have been shown to augment SCFA production, with the strongest relative effect on butyrate. When arabinoxylans were provided as a concentrate, the effect was only on total SCFA production. Increased SCFA production in the large intestine was shown by the concentration in the portal vein, whereas the impact on the concentration in peripheral blood was less because the majority of propionate and butyrate is cleared in the liver. Active microbial fermentation with increased SCFA production reduced the exposure of potentially toxic compounds to the epithelium, potentially stimulating anorectic hormones and acting as signaling molecules between the gut and the peripheral tissues. The latter can have implications for insulin sensitivity and glucose homeostasis.
File Format	HTM / HTML
ISSN	21618313
e-ISSN	21565376
DOI	10.3945/an.114.007450
Journal	Advances in Nutrition: An International Review Journal
Issue Number	2
Volume Number	6
Language	English
Publisher	Oxford University Press
Publisher Date	2015-03-01
Publisher Place	United States
Access Restriction	Open
Subject Keyword	Discipline Nutritional Sciences Dietary Carbohydrates Metabolism Dietary Fiber Cereals Fatty Acids, Volatile Gastrointestinal Tract Microbiology Whole Grains Diet Pharmacology Digestion Fermentation Polysaccharides Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine Food Science

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