Gastrointestinal effects of arabinoxylan-oligosaccharides Digestive System
Conditions
Interventions
The subjects were randomised in two groups, Group 1 and Group 2, differing in the treatment sequence. The study ran over 12 weeks, divided over four consecutive periods of three weeks each.
During t
Sponsors
Puracor NV (Belgium)
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Age between 18 and 46 years 2. Good general health (determined by self-assessment) 3. Regular eating habit (3 meals per day during at least 5 days per week)
Exclusion criteria
Exclusion criteria: 1. History of abdominal surgery 2. Intake of antibiotics less than two months before the start of the study 3. Medical treatments influencing gut transit less than 2 weeks before the start of the study
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Total short chain fatty acid concentrations in faeces were significantly higher upon consumption of WR+ (wheat/rye bread with in situ produced AXOS) compared to intake of W- (wheat flour bread without in situ produced AXOS). Butyrate levels were 1.7 times higher after consumption of WR+ than in the run-in or wash-out period (W- consuming periods). Consumption of WR+ tended to increase selectively the faecal concentration of bifidobacteria (P = 0.06) relative to intake of W-. | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Urinary phenol and p-cresol excretion were significantly lower after WR+ intake compared to WR- (wheat/rye bread without in situ produced AXOS) 2. Average stool frequency and the composite stool frequency/consistency parameter were increased after intake of WR+ compared to WR-. No adverse effects on gastrointestinal symptoms were reported during WR+ intake. | — |
Countries
Belgium
Outcome results
None listed