Title: Effects of a Wheat Bran Extract Containing Arabinoxylan Oligosaccharides on Gastrointestinal Parameters in Healthy Preadolescent Children
Authors: François, Isabelle ×
Lescroart, Olivier
Veraverbeke, Wim S
Marzorati, Massimo
Possemiers, Sam
Hamer, Henrike
Windey, Karen
Welling, Gjalt W
Delcour, Jan
Courtin, Christophe
Verbeke, Kristin
Broekaert, Willem #
Issue Date: May-2014
Publisher: Raven Press
Series Title: Journal of Pediatric Gastroenterology and Nutrition vol:58 issue:5 pages:647-653
Abstract: OBJECTIVES: We assessed whether a wheat bran extract (WBE) containing arabinoxylan oligosaccharides (AXOS) elicited a prebiotic effect and modulated gastrointestinal parameters in healthy preadolescent children upon consumption in a beverage.

METHODS: This double-blind, randomized, placebo-controlled, crossover trial evaluated the effects of consuming WBE at 0 (control) or 5.0 g/day for 3 weeks in 29 healthy children (8-12 years). Faecal levels of microbiota, short-chain fatty acids, branched chain fatty acids, ammonia, moisture and faecal pH were assessed at the end of each treatment and at the end of a one-week run-in period. In addition, the subjects completed questionnaires scoring distress severity of 3 gastrointestinal symptoms. Finally, subjects recorded defecation frequency as well as stool consistency.

RESULTS: Nominal faecal bifidobacteria levels tended to increase after 5 g/day WBE consumption (P = 0.069), whereas bifidobacteria expressed as percentage of total faecal microbiota was significantly higher upon 5 g/day WBE intake (P = 0.002). Additionally, 5 g/day WBE intake induced a significant decrease in faecal content of isobutyric acid and isovaleric acid (P < 0.01), markers of protein fermentation. WBE intake did not cause a change in distress severity of the 3 surveyed gastrointestinal symptoms (flatulence, abdominal pain/cramps, urge to vomit) (P > 0.1).

CONCLUSIONS: WBE is well tolerated at doses up 5 g/day in healthy children. In addition, intake of 5 g/day exerts beneficial effects on gut parameters, in particular increase of faecal bifidobacteria levels relative to total faecal microbiota, and reduction of colonic protein fermentation.
ISSN: 0277-2116
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Intellectual Property
Centre of Microbial and Plant Genetics
Translational Research in GastroIntestinal Disorders
× corresponding author
# (joint) last author

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