Wholegrain oat-based cereals have prebiotic potential and low glycaemic index

The British Journal of Nutrition
Michael L ConnollyJulie A Lovegrove

Abstract

Population studies show a positive association between increased dietary intake of wholegrains and reduced risk of cardiometabolic disorders. Consumption of wholegrain food has been associated with lower blood glucose and therefore may contribute to a low-glycaemic load diet. The ability to mediate a prebiotic modulation of gut microbiota has recently been suggested to have an inverse correlation with risk of cardiometabolic disease. To date very little work has been carried out on the functionality of wholegrain breakfast cereals in terms of glycaemic response or impact on gut microbiota. An investigation into identifying wholegrain-based breakfast cereals demonstrating both low glycaemic index (GI) and prebiotic attributes was performed. After in vitro digestion, cereal samples were supplemented to pH-controlled anaerobic batch cultures of the human faecal microbiota. Total bacteria populations increased significantly (P < 0·05) in all treated cultures, and the fermentation of a wholegrain oat cluster cereal was associated with proliferation of the Bifidobacterium genus (P = 0·02). Smaller, but significant increases in the Bifidobacterium genus were observed for a further four oat-based cereals. Significant increases in the L...Continue Reading

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Citations

Jan 22, 2014·Nature Reviews. Gastroenterology & Hepatology·Heidi M StaudacherKevin Whelan
May 31, 2014·Appetite·Sabine IbrüggerMette Kristensen
May 13, 2015·Diabetes/metabolism Research and Reviews·Elham RazmpooshParvin Mirmiran
Sep 4, 2015·The British Journal of Nutrition·Susan M Tosh, YiFang Chu
Oct 8, 2016·Food & Function·Beatriz GullónRemedios Yáñez
Apr 4, 2020·Current Pharmaceutical Design·Rita Del PintoDavide Grassi
Sep 2, 2019·Journal of the Academy of Nutrition and Dietetics·Lin WangGerard E Mullin
Jan 28, 2021·Clinical, Cosmetic and Investigational Dermatology·Fang Liu-WalshKimberly A Capone

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