Perspective: Physiological Benefits of Short-Chain Fatty Acids from Cereal Grain Fibre Fermentation and Metabolic Syndrome

Abstract

Currently, intervention studies in humans have demonstrated that dietary fibre and whole grain consumption increase gut bacterial diversity. However, low-fibre intake drives depletion of the human gastrointestinal microbiota and indirectly stimulates metabolic abnormalities linked to metabolic syndrome insulin-resistance and abdominal obesity. The aim of the current paper was to summarise current evidence for the effect of consumption of cereal fibres on gut microbiota composition and their metabolites. By increasing the daily consumption of cereal fibre, the gut micro-biota diversity should have positive impact on the host’s health.

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain

“…and Bifidobacterium appeared to be the predominant orders in the fecal inoculum (Table 5), belonging to the Firmicutes and Actinobacteria phyla, respectively. Firmicutes spore-forming bacteria typically account for 64-78% of Western human microbiota [60]. Although the Actinobacteria phylum is proportionally less abundant [59], it has been found that subjects adopting a Mediterranean diet had a higher abundance of Bifidobacterium [61].…”