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
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
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.
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
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