Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides

Abstract

Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). This reaction takes place in the production of AXOS and of cereal-derived food products such as bread and beer, as well as in the colon upon ingestion of AX. This review mainly focuses on the available evidence that AXOS and XOS exert prebiotic effects in the colon of humans and animals through selective stimulation of beneficial intestinal microbiota. In addition, in vitro experiments and in vivo intervention studies on animals or humans are discussed that have investigated potential health-related effects resulting from the dietary intake of AX, AXOS, or XOS.

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

“…(81) In humans, this shift in bifidobacteria is associated with improved overall health, including reduced gut infections and suppression of colon cancer initiation. (82)(83)(84) Finally, sorghum lipids may also possess antiproliferation properties. Zbasnik et al (85) extracted lipids from sorghum dry distiller's grain (a by-product of the ethanol industry) and observed an anti-proliferative effect on human colon carcinoma cells.…”

Human gut microbiota: does diet matter?

“…), β-glucan (stimulates bifidobacteria) and fructan (stimulates bifidobacteria, Bacteroides spp., lactobacilli and butyrate-producers) are well recognised (144,(154)(155)(156)(157)(158)(159)(160)(161) . In addition, arabinoxylan-oligosaccharides, which are enzymatic hydrolysis products of arabinoxylan, have been shown to stimulate the growth of bifidobacteria in some studies (156) . The effects of cellulose and lignin on gut microbiota are less well known (162,163) .…”

Arabinoxilanos y su importancia en la salud

“…En los alimentos, los AX y los AXOS tienen unidos covalentemente ácido ferúlico, el cual posee propiedades antioxidantes (Niño Medina et al, 2009;Ayala Soto et al, 2014) que han sido confirmadas mediante estudios in vivo realizados con ratas, en las cuales, una vez tratadas con AXOS, se observó una fuerte reducción de la peroxidación lipídica en suero (Broekaert et al, 2011).…”

“…Los AX son los principales polisacáridos no celulósicos en los cereales (Mendis y Simsek, 2014), están constituidos por una cadena principal lineal de β-D-(1,4)-xilopiranosasustituida en los grupos hidroxilo de las posiciones 2 y 3 por residuos de tipo L-arabinofuranosil unidos mediante enlaces glucosídicos β (1,4).La posición 5 suele estar sustituida por restos de ácido ferúlico (Broekaert et al, 2011;Lafiandra et al, 2014).La hidrólisis enzimática de los AX por las xilanasas y las arabinofuranosidasasproduce arabinoxilooligosacáridos (AXOS) y xilooligosacáridos (XOS) (Adams et al, 2004) que son considerados fibra dietética y que tienen múltiples efectos beneficiosos para la salud (efecto inmunomodulador, hipocolesterolémicos, control de la diabetes tipo 2, mayor absorción de ciertos minerales, efecto prebiótico, etc.) (Mendis y Simsek, 2014).…”

“…La primera etapa de la degradación de los AX es su hidrólisis por endoxilanasas, donde los fragmentos de AXOS y XOS resultantes son degradados por arabinofuranosidasas y xilosidasas en arabinosa (A) y xilosa (X), a partir de las cuales la microbiota intestinal sintetiza ácidos grasos de cadena corta (AGCC) (Broekaert et al, 2011).…”