Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults.

Research output: Contribution to journalArticle

Abstract

Specific combinations of dietary fiber (DF) have been observed to result in improved glucose tolerance at a subsequent standardized breakfast. Arabinoxylan oligosaccharides (AXOS) are considered as DF with prebiotic potential, but so far no studies have investigated their metabolic effects in humans. This randomized cross-over study evaluated the overnight impact of breads containing AXOS-rich wheat bran extract and resistant starch (RS, Hi-Maize), separately or combined, on glucose tolerance, related metabolic parameters and markers of gut fermentation in healthy subjects.

Details

Authors
  • Elin Johansson
  • Linda Ekström
  • Christophe M Courtin
  • Jan A Delcour
  • Anne Nilsson
  • Inger Björck
  • Elin Östman
Organisations
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Science
Original languageEnglish
JournalEuropean Journal of Nutrition
Early online date2015 Jul 14
Publication statusPublished - 2015
Publication categoryResearch
Peer-reviewedYes

Bibliographic note

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food for Health Science Centre, Kemicentrum (016630313), Applied Nutrition and Food Chemistry (011001300), Food for Health Science Centre, Medicon Village (016630312)