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Title: Effects of arabinoxylan-oligosaccharides on the gut
Authors: Courtin, Christophe #
Issue Date: 2009
Publisher: AACC International
Host Document: Cereal Foods World vol:54
Conference: AACC International Annual Meeting location:Baltimore, Maryland, USA date:9-13 September 2009
Article number: A79
Abstract: Arabinoxylans (AX) are cereal cell wall components that constitute an important part of the dietary fibre intake in humans. Hydrolysis of AX using xylanolytic enzymes yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). Such AXOS can be made as ingredients but are also produced in cereal-derived food products such as bread and beer, as well as in the colon upon ingestion of AX. This presentation focuses on the prebiotic effects that AXOS and XOS exert in the colon of humans and animals through selective stimulation of beneficial intestinal microbiota. In vitro experiments and in vivo intervention studies on animals or humans that have investigated potential health-related effects resulting from dietary intake of AXOS or XOS are discussed.
Publication status: published
KU Leuven publication type: IMa
Appears in Collections:Centre for Food and Microbial Technology
# (joint) last author

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