Wheat Bran Does Not Affect Postprandial Plasma Short-Chain Fatty Acids from C-13-inulin Fermentation in Healthy Subjects

作者：Deroover Lise; Verspreet Joran; Luypaerts Anja; Vandermeulen Greet; Courtin Christophe M; Verbeke Kristin

来源：Nutrients, 2017, 9(1): 83.

DOI：10.3390/nu9010083

• colonic fermentation
• short-chain fatty acids
• wheat bran
• inulin

Wheat bran (WB) is a constituent of whole grain products with beneficial effects for human health. Within the human colon, such insoluble particles may be colonized by specific microbial teams which can stimulate cross-feeding, leading to a more efficient carbohydrate fermentation and an increased butyrate production. We investigated the extent to which WB fractions with different properties affect the fermentation of other carbohydrates in the colon. Ten healthy subjects performed four test days, during which they consumed a standard breakfast supplemented with 10 g C-13-inulin. A total of 20 g of a WB fraction (unmodified WB, wheat bran with a reduced particle size (WB RPS), or de-starched pericarp-enriched wheat bran (PE WB)) was also added to the breakfast, except for one test day, which served as a control. Blood samples were collected at regular time points for 14 h, in order to measure C-13-labeled short-chain fatty acid (SCFA; acetate, propionate and butyrate) concentrations. Fermentation of C-13-inulin resulted in increased plasma SCFA for about 8 h, suggesting that a sustained increase in plasma SCFA can be achieved by administering a moderate dose of carbohydrates, three times per day. However, the addition of a single dose of a WB fraction did not further increase the C-13-SCFA concentrations in plasma, nor did it stimulate cross-feeding (Wilcoxon signed ranks test).

• 出版日期2017-1