Prebiotic effects of a wheat germ preparation in human healthy subjects

Matteuzzi, Diego; Swennen, Erwin; Rossi, Maddalena; Hartman, Terryl J.; Lebet, Vincent

doi:10.1016/s0740-0020(03)00009-1

Cited by 31 publications

(25 citation statements)

References 17 publications

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“…In other studies, internal-standard systems were developed for DGGE analysis to conduct comparisons of relative fragment staining intensities (28,38). As initially noticed by Roberfroid and colleagues (30) and as later confirmed in other studies (25,42), the relative increase in levels of fecal bifidobacteria probably depends more on the baseline concentration of Bifidobacterium than on the prebiotic dose administered. A similar effect was also observed in the present study and could suggest that prebiotic intake may be particularly effective for subjects exhibiting low intrinsic numbers of bifidobacteria.…”

Section: Discussionmentioning

confidence: 85%

Molecular Monitoring of the Fecal Microbiota of Healthy Human Subjects during Administration of Lactulose and Saccharomyces boulardii

Vanhoutte

Preter

Brandt

et al. 2006

Appl Environ Microbiol

113

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Diet is a major factor in maintaining a healthy human gastrointestinal tract, and this has triggered the development of functional foods containing a probiotic and/or prebiotic component intended to improve the host's health via modulation of the intestinal microbiota. In this study, a long-term placebo-controlled crossover feeding study in which each subject received several treatments was performed to monitor the effect of a prebiotic substrate (i.e., lactulose), a probiotic organism (i.e., Saccharomyces boulardii), and their synbiotic combination on the fecal microbiota of three groups of 10 healthy human subjects differing in prebiotic dose and/or intake of placebo versus synbiotic. For this purpose, denaturing gradient gel electrophoresis (DGGE) analysis of 16S rRNA gene amplicons was used to detect possible changes in the overall bacterial composition using the universal V 3 primer and to detect possible changes at the subpopulation level using group-specific primers targeting the Bacteroides fragilis subgroup, the genus Bifidobacterium, the Clostridium lituseburense group (cluster XI), and the Clostridium coccoides-Eubacterium rectale group (cluster XIVa). Although these populations remained fairly stable based on DGGE profiling, one pronounced change was observed in the universal fingerprint profiles after lactulose ingestion. Band position analysis and band sequencing revealed that a band appearing or intensifying following lactulose administration could be assigned to the species Bifidobacterium adolescentis. Subsequent analysis with real-time PCR (RT-PCR) indicated a statistically significant increase (P < 0.05) in total bifidobacteria in one of the three subject groups after lactulose administration, whereas a similar but nonsignificant trend was observed in the other two groups. Combined RT-PCR results from two subject groups indicated a borderline significant increase (P ‫؍‬ 0.074) of B. adolescentis following lactulose intake. The probiotic yeast S. boulardii did not display any detectable universal changes in the DGGE profiles, nor did it influence the bifidobacterial levels. This study highlighted the capacity of an integrated approach consisting of DGGE analysis and RT-PCR to monitor and quantify pronounced changes in the fecal microbiota of healthy subjects upon functional food administration.

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Section: Discussionmentioning

confidence: 85%

Molecular Monitoring of the Fecal Microbiota of Healthy Human Subjects during Administration of Lactulose and Saccharomyces boulardii

Vanhoutte

Preter

Brandt

et al. 2006

Appl Environ Microbiol

113

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“…live microbial food ingredients that are beneficial to health. Various efforts have been made in order to increase in the colon the number and/or the activity of the bacterial groups considered beneficial for the host and to decrease those considered as harmful (Matteuzzia et al 2004). By increasing the amount of prebiotics in the diet, it is possible to increase and maintain healthy bacterial gut flora in the host (Gibson et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Development of sprouted wheat based probiotic beverage

2013

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Present study was carried out to evaluate the potential of Lactobacillus acidophilus (L. acidophilus) for development of wheat based probiotic beverage and to optimize the proportion of different ingredients viz. sprouted wheat flour, sprouted wheat bran, oat and stabilizer using response surface methodology. Acidity, pH and probiotic count of samples prepared with L. acidophilus NCDC-14 was higher than that of L. acidophilus NCDC-16 culture. Being more compatible, L. acidophilus NCDC-14 was selected for this study. Acidity (in terms of lactic acid), pH and probiotic count of the different samples ranged from 0.21 to 0.45 %, 4.0 to 4.9, and 8.30 to 10.95 log 10 cfumL −1 , respectively. Probiotic count increased with increasing amount of sprouted wheat and oat. Optimized levels for sprouted wheat flour, oat, wheat bran and guar gum were 7.86, 5.42, 1.42 and 0.6 g, respectively per 100 mL of water. Optimized probiotic beverage provided 13.19 % total solids, 1.19 % protein, 0.33 % fat, 0.10 % ash, 0.42 % crude fibre, 1.45 mg iron, calcium 15.74 mg, 11.56 % carbohydrates, 54 kcal calories and 10.43 log 10 cfumL −1 probiotic count. Thus, Lactobacillus acidophilus NCDC-14 can be used for development of potentially probiotic beverage with sprouted wheat and oat.

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“…It contains about 30% protein and is rich in amino acids, especially the essential amino acids, such as lysine, methionine, and threonine, in which many cereals are deficient (Ge et al, 2000;Zhu et al, 2006). Therefore, wheat germ oil and defatted wheat germ are potential nutritious food supplements (Arshad et al, 2007;Ge et al, 2001;Matteuzzi et al, 2004).…”

Section: Introductionmentioning

confidence: 99%