Abstract
The prebiotic activity of a commercially available oat product and a novel oat ingredient, at similar β-glucan loads, was tested using a validated in vitro gut model (M-SHIME®). The novel oat ingredient was tested further at lower β-glucan loads in vitro, while the commercially available oat product was assessed in a randomised, single-blind, placebo-controlled, and cross-over human study. Both approaches focused on healthy individuals with mild hypercholesterolemia. In vitro analysis revealed that both oat products strongly stimulated Lactobacillaceae and Bifidobacteriaceae in the intestinal lumen and the simulated mucus layer, and corresponded with enhanced levels of acetate and lactate with cross-feeding interactions leading to an associated increase in propionate and butyrate production. The in vitro prebiotic activity of the novel oat ingredient remained at lower β-glucan levels, indicating the prebiotic potential of the novel oat product. Finally, the stimulation of Lactobacillus spp. was confirmed during the in vivo trial, where lactobacilli abundance significantly increased in the overall population at the end of the intervention period with the commercially available oat product relative to the control product, indicating the power of in vitro gut models in predicting in vivo response of the microbial community to dietary modulation.
Highlights
Prebiotics are defined as non-digestible substrates that are selectively utilised by the gut microbiome, thereby conferring beneficial effects for the host [1]
Van den Abbeele et al [7] reported an association between the β-glucan content and the prebiotic potential of different oat ingredients that were produced by different mechanical processing techniques, suggesting that different processing techniques might impact the potential functional properties of the final oat ingredients by affecting β-glucan extractability
While acetate and propionate levels were not significantly different as a consequence of the supplementation of old-fashioned oats (OFO) relative to POF at a concentration of 1.4 g β-glucan/day in the proximal colon (PC), butyrate levels were significantly higher upon treatment with OFO in the PC (p < 0.0001), with an additional average increase of 8.3 mM upon OFO fermentation as compared to POF
Summary
Prebiotics are defined as non-digestible substrates that are selectively utilised by the gut microbiome, thereby conferring beneficial effects for the host [1]. Many of the health-promoting effects related to the consumption of oat products have been attributed to the intake of β-glucans. These non-starch polysaccharides consist of β-linked chains of D-glucose monomers, differing in their branching structure, viscosity, solubility, and molecular weight [2], and they have been associated with a reduction of systemic cholesterol levels [3], regulation of blood glucose concentrations, improved weight management [4], and modulation of immune function [2]. In order to exert their health-related properties, β-glucans need to be released from the cell wall of the oat groats, a process which is highly affected by the applied processing techniques. Van den Abbeele et al [7] reported an association between the β-glucan content and the prebiotic potential of different oat ingredients that were produced by different mechanical processing techniques, suggesting that different processing techniques might impact the potential functional properties of the final oat ingredients by affecting β-glucan extractability
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