The use of dietary fibre to optimize microbial gut function in pigs, with particular consideration of dietary cereal grains and legumes

2022 ◽  
pp. 239-284
Author(s):  
Barbara A. Williams ◽  
◽  
Michael J. Gidley ◽  
Keyword(s):  
Health Outcomes ◽  
Intestinal Microbiota ◽  
Metabolic Activity ◽  
Dietary Fibre ◽  
Whole Grains ◽  
Cereal Grains ◽  
Carbohydrate Composition ◽  
Past Work ◽  
Gut Function ◽  
Fermentable Carbohydrates

This chapter examines interactions of dietary fibre components of pig diets with GIT microbiota, emphasizing cereals and legumes fed to pigs. Carbohydrate composition of these feedstuffs are described, and their relationship to metabolic activity of the porcine intestinal microbiota and interactions with the host. Fermentable carbohydrates which act as substrates for microbial metabolism are described, followed by an assessment of cereals and legumes as potential modulators of intestinal microbiota. Past work focussed on purified extracts, but attention is now focussing on whole grains or their fractions such as brans, in terms of effects on microbial populations. Such studies are showing the positive consequences of mixtures of DF in the form of complex plant cellular structures, rather than single refined ingredients, to achieve beneficial health outcomes. Further work is also needed to define appropriate quantities and types of DF to achieve desired effects whilst minimising negative outcomes.

Whole Grains, Refined Grains, and Gluten

2018 ◽  
Author(s):  
P.K. Newby
Keyword(s):  
Whole Grains ◽  
Cereal Grains ◽  
Refined Grains ◽  
Grass Family

What are cereal grains and “pseudograins”? Grains like wheat, corn, oats, and rice are cereal grasses, the fruit or seed of the grass family; many grains are thus referred to as “cereals.” Some plants from the broadleaf family, like amaranth, buckwheat, and quinoa, are...

scholarly journals Association betweenFaecalibacterium prausnitziiand dietary fibre in colonic fermentation in healthy human subjects

2010 ◽  
Vol 104 (5) ◽  
pp. 693-700 ◽  
Author(s):  
Robin F. J. Benus ◽  
Tjip S. van der Werf ◽  
Gjalt W. Welling ◽  
Patricia A. Judd ◽  
Moira A. Taylor ◽  
...  
Keyword(s):  
Intestinal Microbiota ◽  
Dietary Fibre ◽  
Human Subjects ◽  
Healthy Human ◽  
Formulated Diets ◽  
Disease States ◽  
Before And After ◽  
Complex Ecosystem ◽  
Positive Correlations ◽  
Proportional Reduction

The intestinal microbiota are a complex ecosystem influencing the immunoregulation of the human host, providing protection from colonising pathogens and producing SCFA as the main energy source of colonocytes. Our objective was to investigate the effect of dietary fibre exclusion and supplementation on the intestinal microbiota and SCFA concentrations. Faecal samples were obtained from healthy volunteers before and after two 14 d periods of consuming formulated diets devoid or supplemented with fibre (14 g/l). The faecal microbiota were analysed using fluorescentin situhybridisation and SCFA were measured using GLC. There were large and statistically significant reductions in the numbers of theFaecalibacterium prausnitzii(P ≤ 0·01) andRoseburiaspp. (P ≤ 0·01) groups during both the fibre-free and fibre-supplemented diets. Significant and strong positive correlations between the proportion ofF. prausnitziiand the proportion of butyrate during both baseline normal diets were found (pre-fibre freer0·881,P = 0·001; pre-fibre supplementedr0·844,P = 0·002). A significant correlation was also found between the proportional reduction inF. prausnitziiand the proportional reduction in faecal butyrate during both the fibre-free (r0·806;P = 0·005) and the fibre-supplemented diet (r0·749;P = 0·013). These findings may contribute to the understanding of the association between fibre, microbiota and fermentation in health, during enteral nutrition and in disease states such as Crohn's disease.

scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

scholarly journals Impact of whole grains on the gut microbiota: the next frontier for oats?

2014 ◽  
Vol 112 (S2) ◽  
pp. S44-S49 ◽  
Author(s):  
Devin J. Rose
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Gut Microbiome ◽  
Resistant Starch ◽  
Health Benefits ◽  
Whole Grains ◽  
Gut Health ◽  
Gut Function ◽  
Complex Lipids

The gut microbiota plays important roles in proper gut function and can contribute to or help prevent disease. Whole grains, including oats, constitute important sources of nutrients for the gut microbiota and contribute to a healthy gut microbiome. In particular, whole grains provide NSP and resistant starch, unsaturated TAG and complex lipids, and phenolics. The composition of these constituents is unique in oats compared with other whole grains. Therefore, oats may contribute distinctive effects on gut health relative to other grains. Studies designed to determine these effects may uncover new human-health benefits of oat consumption.

scholarly journals Use of Stable Isotopes To Measure the Metabolic Activity of the Human Intestinal Microbiota

2011 ◽  
Vol 77 (22) ◽  
pp. 8009-8014 ◽  
Author(s):  
Nicole Reichardt ◽  
Andrew R. Barclay ◽  
Lawrence T. Weaver ◽  
Douglas J. Morrison
Keyword(s):  
Stable Isotope ◽  
Intestinal Microbiota ◽  
Metabolic Activity ◽  
Functional Activity ◽  
De Novo ◽  
Stable Isotope Probing ◽  
Content Type ◽  
Microbial Identification ◽  
Human Intestinal Microbiota

ABSTRACTThe human intestinal microbiota is a complex biological system comprising a vast repertoire of microbes with considerable metabolic activity relevant to both bacterial growth and host health. Greater strides have been made in the analysis of microbial diversity than in the measurement of functional activity, particularlyin vivo. Stable isotope probing offers a new approach by coupling measurements of metabolic activity with microbial identification. Using a low-enrichment labeling strategyin vitro, this study has identified metabolically active bacterial groups via magnetic-bead capture methodology and stable isotope ratio analysis. Using five probes (EUB338, Bac303, Bif164, EREC482, and Clep866), changes in the activities of key intestinal microbial groups were successfully measured by exploiting tracers ofde novoRNA synthesis. Perturbation of the nutrient source with oligofructose generated changes in the activity of bifidobacteria as expected, but also in theBacteroides-Prevotellagroup, theEubacterium rectale-Clostridium coccoidesgroup, and theClostridium leptumsubgroup. Changes in activity were also observed in response to the medium type. This study suggests that changes in the functional activity of the gut microbiota can be assessed using tracers ofde novonucleic acid synthesis combined with measurement of low isotopic enrichment in 16S rRNA. Such tracers potentially limit substrate bias because they are universally available to bacteria. This low-enrichment labeling approach does not depend on the commercial availability of specific labeled substrates and can be easily translated toin vivoprobing experiments of the functional activity of the microbiota in the human gut.

Digestibility studies with cows given whole and rolled cereal grains

1976 ◽  
Vol 23 (3) ◽  
pp. 305-315 ◽  
Author(s):  
M. Nordin ◽  
R. C. Campling
Keyword(s):  
Dry Matter ◽  
Whole Grains ◽  
Cereal Grains ◽  
Varietal Differences ◽  
Lactating Cows ◽  
Dry Matter Digestibility ◽  
Legume Seeds ◽  
Microbial Attack

SUMMARYThe susceptibility of whole and rolled cereal and legume seeds to microbial attack within the rumen of cows was examined by incubating seeds in nylon bags in the rumen for 24,48 and 72 hr. With whole, intact seeds the husked cereal grains were less susceptible than naked grains and legume seeds. Inter-varietal differences were observed with maize, oats and barley. Breaking the cereal grains before incubation considerably increased the losses of dry matter. Digestibility trials with non-lactating cows confirmed that barley, sorghum, wheat and oats were poorly digested when given whole, and considerable variation was recorded between individual cows in their ability to digest whole grains. Rolling the grains before feeding made the greatest improvement in digestibility with sorghum, wheat and barley and the least with oats.

scholarly journals Phenolic compounds in whole-grains of wheat: a review

2021 ◽  
pp. 8-17
Author(s):  
Monica Sharma ◽  
Pranav Bhaskar
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Health Benefits ◽  
Whole Grains ◽  
Biologically Active ◽  
Cereal Grains ◽  
Human Beings ◽  
Aging Effects ◽  
Active Metabolites ◽  
Chemical Structures

Whole-grains are important food resources for human beings, therefore, there is a need to pay special attention to increase their production to feed the world’s rapidly increasing population. Whole-grains are highly rich in nutrition and bioactive properties due to the available health-promoting biologically active metabolites such as phenolic compounds. Phenolic compounds are antioxidant-rich secondary metabolites having immense health benefits. Owing to their strong antioxidant activities, they have anti-inflammatory, anti-carcinogenic, and anti-diabetic properties; they exhibit anti-aging effects and can also cure cardiovascular diseases, obesity, etc. Numerous epidemiological studies have proven the inverse correlation between the consumption of whole cereal grains and reduce chronic diseases. This review article focuses on biologically active components of wheat grains, namely phenolic compounds, including their chemical structures, classification, biosynthesis, bioactivity, and bioavailability. Health benefits and functional potential of consumption of whole cereal grains have also been discussed.

scholarly journals The role of dietary fibre and prebiotics in the paediatric diet

2020 ◽  
Vol 25 (4) ◽  
pp. 263-263
Author(s):  
Dana Boctor
Keyword(s):  
Young Children ◽  
Intestinal Microbiota ◽  
Dietary Fibre ◽  
Health Benefits ◽  
Microbiome Composition ◽  
Fibre Intake ◽  
Dietary Fibres ◽  
Dietary Choices ◽  
Physiological Benefits

Abstract Dietary fibres are resistant to digestion and absorption. Prebiotics are fermentable dietary fibres that confer health benefits through their effects on microbiome composition and activity. The range of physiological benefits from consuming dietary fibres is broad. Encouraging children to eat fibre-rich foods promotes a nutrient-dense diet. Introducing a variety of dietary fibre sources to young children helps establish future dietary choices and a more diverse intestinal microbiota. Low-fibre intake is associated with a higher prevalence of constipation and obesity.

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