Barley products of different fibre composition selectively change microbiota composition in rats
Journal article, 2018
Several dietary fiber properties are suggested to be important for the profiling of the microbiota composition, but those characteristics are rather unclear. Whether different physico‐chemical properties of barley dietary fiber influence the gut microbiota composition is investigated.
2 Methods and results
Seven diets containing equal amounts of dietary fiber from barley malts, brewer's spent grain (BSG), and barley extracts, resulting in varying amounts of β‐glucan, soluble arabinoxylan, and insoluble arabinoxylan in the diets were given to conventional rats. Malts increased microbiota alpha diversity more than BSG and the extracts. The intake of soluble arabinoxylan was related to Akkermansia and propionic acid formation in the cecum of rats, whereas β‐glucan and/or insoluble arabinoxylan were attributed to some potentially butyrate‐producing bacteria (e.g., Lactobacillus, Blautia, and Allobaculum).
3 Conclusion
This study demonstrates that there is a potential to stimulate butyrate‐ and propionate‐producing bacteria in the cecum of rats with malt products of specific fiber properties. Moreover, BSG, a by product from beer production, added to malt can possibly be used to further modulate the microbiota composition, toward a higher butyric acid formation. A complex mixture of fiber as in the malts is of greater importance for microbiota diversity than purer fiber extracts.
microbiota
dietary fiber
rats
beta-glucan
Author
Olena Prykhodko
Lund University
Frida Fåk Hållenius
Lund University
Cristina Teixeira
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Margareta Nyman
Lund University
Marie Alminger
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Molecular Nutrition and Food Research
16134125 (ISSN) 16134133 (eISSN)
Vol. 62 19 1-10 1701023Subject Categories
Food Science
Food Engineering
Nutrition and Dietetics
DOI
10.1002/mnfr.201701023