In vitro evaluation of the microbiota modulation abilities of different sized whole oat grain flakes

Anaerobe
M L ConnollyK M Tuohy

Abstract

Epidemiological studies and healthy eating guidelines suggest a positive correlation between ingestion of whole grain cereal and food rich in fibre with protection from chronic diseases. The prebiotic potential of whole grains may be related, however, little is known about the microbiota modulatory capability of oat grain or the impact processing has on this ability. In this study the fermentation profile of whole grain oat flakes, processed to produce two different sized flakes (small and large), by human faecal microbiota was investigated in vitro. Simulated digestion and subsequent fermentation by gut bacteria was investigated using pH controlled faecal batch cultures inoculated with human faecal slurry. The different sized oat flakes, Oat 23's (0.53-0.63 mm) and Oat 25's/26's (0.85-1.0 mm) were compared to oligofructose, a confirmed prebiotic, and cellulose, a poorly fermented carbohydrate. Bacterial enumeration was carried out using the culture independent technique, fluorescent in situ hybridisation, and short chain fatty acid (SCFA) production monitored by gas chromatography. Significant changes in total bacterial populations were observed after 24 h incubation for all substrates except Oat 23's and cellulose. Oats 23's ...Continue Reading

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Citations

Mar 1, 2012·The British Journal of Nutrition·M L ConnollyJ A Lovegrove
Oct 1, 2014·The British Journal of Nutrition·Devin J Rose
Oct 21, 2015·Animals : an Open Access Journal From MDPI·Rabin GyawaliSalam A Ibrahim
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Jul 15, 2015·Nutrition Research Reviews·Kristin A VerbekeKieran M Tuohy
Aug 27, 2014·The Proceedings of the Nutrition Society·Johanna Maukonen, Maria Saarela
May 16, 2013·Journal of Agricultural and Food Chemistry·Natalia N RosaValérie Micard
May 23, 2012·Journal of Agricultural and Food Chemistry·Kieran M TuohyRoberto Viola
Nov 23, 2016·International Journal of Food Sciences and Nutrition·Premsuda SamanSeverino S Pandiella
Mar 14, 2014·Journal of Food Science·Jia ChenJinhai Huang
Nov 1, 2017·Scientific Reports·Hasinika K A H GamageIan T Paulsen
Jun 22, 2017·Food & Function·T Sánchez-MoyaC Frontela-Saseta
Feb 27, 2019·Critical Reviews in Food Science and Nutrition·Weijing WuZaigui Li
Jun 3, 2020·International Journal of Food Sciences and Nutrition·Michael GleiWiebke Schlörmann
Jan 1, 2015·Healthcare·Danielle N CooperNancy L Keim
Sep 11, 2019·Nutrition and Health·Maximilian Andreas Storz, Onno Küster
Sep 7, 2021·The Journal of Nutrition·Ezra ValidoMarija Glisic

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