Effects of Oligosaccharides-enriched Bread on Gastrointestinal Tract

Prebiotics-enriched bread is usually obtained from oligosaccharides, does not get digested in the stomach and hence remains in the human body to promote the growth of the beneficial bacteria. Prebiotics are defined as: “Non-digestible substances that provide a beneficial physiological effect to the host by selectively stimulating the favorable growth or activity of a limited number of indigenous bacteria.”They are selectively fermented by the cereal arabinoxylans and are popular in the bread industry for improving the characteristic and quality of bread and dough.

Gemma Walton et al conducted a double-blind, randomized placebo controlled study for assessing the consumption of bread containing arabinoxylanoligosaccharides on gastrointestinal tract. Forty volunteers were enrolled to evaluate in situ developed arabinoxylan-oligosaccharides.

The changes in the gut microbial groups were assessed by observing the fecal volatile fatty acid concentrations and fluorescence in situ hybridization. Samples of saliva secretary immunoglobulins A (sIgA) were also recorded.

The investigators discovered that fecal levels of bifidobacteria rose (P=0.072) as a consequence of AXOS bread while both placebo bread (p=0.018, <0.001) and AXOS bread (p=0.025, 0.050) were associated with rise in the level of Lactobacilli.

However no gastrointestinal side-effects were reported in the AXOS-bread trial.

It was finally concluded that AXOS-breads are well tolerated and quite beneficial for the gut flora.

Reference:
A randomized, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylanoligosaccharides enriched bread in healthy volunteers; Gemma Walton et al; Nutrition Journal 2012

Source-Medindia