Evaluation of the gastrointestinal effects of breads containing in situ produced arabinoxylan-oligosaccharides in healthy volunteers
Completed
- Conditions
- Gastrointestinal effects of arabinoxylan-oligosaccharidesDigestive System
- Registration Number
- ISRCTN17344943
- Lead Sponsor
- Puracor NV (Belgium)
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- All
- Target Recruitment
- 25
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
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
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method 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 Outcome Measures
Name Time Method 1. Urinary phenol and p-cresol excretion were significantly lower after WR+ intake compared to WR- (wheat/rye bread without in situ produced AXOS)<br>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.