Reinforcement of intestinal epithelial barrier by arabinoxylans in overweight and obese subjects: A randomized controlled trial

Salden, Bouke; Troost, Freddy J.; Wilms, Ellen; Truchado, Pilar; Vílchez-Vargas, Ramiro; Pieper, Dietmar H.; Jáuregui, Ruy; Marzorati, Massimo; Wiele, Tom Van de; Possemiers, Sam; Masclee, Ad

doi:10.1016/j.clnu.2017.01.024

Cited by 63 publications

(44 citation statements)

References 30 publications

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“…In addition, blood LPS level was positively correlated with the change in intestinal microbiota and mucosal permeability (Cani et al, ). With serum LPS level lowering, arabinoxylan supplementation could inhibit inflammation response via reducing blood proinflammatory cytokines (TNF‐α) level, in line with the result from Salden et al () that a decreased blood TNF‐α level was observed in arabinoxylan supplemented diet.…”

Section: Resultssupporting

confidence: 68%

“…AX supplemented in high‐fat diet up‐regulated the mRNA level of tight‐junction‐related proteins compared with those in HFD group (Neyrinck et al, ). Similar study found that AX supplementation up‐regulated gene expression of occludin and claudins (Salden et al, ). Lactobacillus improved the permeability of Caco‐2 cells via up‐regulating occludin and ZOs mRNA levels in vitro (Mccann et al, ).…”

Section: Resultssupporting

confidence: 61%

“…Similar study found that AX supplementation up-regulated gene expression of occludin and claudins (Salden et al, 2017). Lactobacillus improved the permeability of Caco-2 cells via up-regulating occludin and ZOs mRNA levels in vitro (Mccann et al, 2010).…”

Section: Intestinal Mucosal Gene Expressionmentioning

confidence: 81%

“…Besides, AX (6% in high-fat diet) supplementation | 3053 LI et aL. in the diet was demonstrated to counteract high-fat diet-induced intestinal dysbiosis together with an improvement of obesity (Neyrinck et al, 2011). Periodical intake of AX brought about a more advantageous fermentative profile in overweight and obesity (Salden et al, 2017). There are many papers on the study of how gut microbiota influences host metabolites and mucosal barrier (Han et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effect of arabinoxylan on colonic bacterial metabolites and mucosal barrier in high‐fat diet‐induced rats

Sun

et al. 2019

Food Science & Nutrition

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The aim of this study was to demonstrate the effect of arabinoxylan on colonic mucosal barrier and metabolomic profiles in high‐fat diet‐induced rats. A total of 20 six‐week‐old male rats were arranged randomly to two groups (n = 10/group), including a high‐fat diet (HFD) group and a high‐fat supplemented with arabinoxylan diet (AXD) group. Results showed that feeding AXD reduced serum lipopolysaccharide in rats after 5 weeks. In colonic digesta, Escherichia coli population was reduced, while Lactobacillus, Bifidobacterium, and Bacteroidetes populations were increased in AXD group. Metabolomics assay found that the different abundances of 84 metabolites were observed, involving lipid, carbohydrate, and nitrogenous metabolism in colonic digesta. In colonic mucosa, AXD up‐regulated gene level of tight‐junction‐related proteins. Meanwhile, lower TNF‐α and IL‐1β levels were related to TLR4/NF‐κB/MyD88 pathway in AXD group. In conclusion, arabinoxylan could change colonic microbial metabolism and improve the colonic mucosal barrier via modulating intestinal microflora and tight junction proteins.

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Section: Resultssupporting

confidence: 68%

Section: Resultssupporting

confidence: 61%

Section: Intestinal Mucosal Gene Expressionmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Effect of arabinoxylan on colonic bacterial metabolites and mucosal barrier in high‐fat diet‐induced rats

Sun

et al. 2019

Food Science & Nutrition

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“…), conflicting results (for arabinoxylans) (Salden et al . ) or not reporting group differences (for flaxseed mucilage) (Brahe et al . ).…”

Section: Microbial Fermentation Of Fibrementioning

confidence: 99%

Prebiotics – an added benefit of some fibre types

Lockyer

Stanner

2019

Nutrition Bulletin

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Prebiotics are food components that are selectively used by gut bacteria, conferring a health benefit, most notably stimulating the growth of bifidobacteria. Accepted prebiotics at present are the fibre types galacto‐oligosaccharides, fructo‐oligosaccharides and inulin, some forms of which occur naturally in foods such as pulses, grains, fruit and vegetables. Prebiotics can also be isolated and produced commercially for use as functional ingredients and supplements. The aim of this paper is to provide an overview of the place of prebiotics in a healthy, balanced diet, to explore potential health effects, particularly in relation to gut health, and to consider whether there are implications of consuming a diet low in prebiotics. Dietary fibre is important for health, with high‐fibre diets reducing risk of several chronic diseases, via its effects on bowel function, gut microbiota, and cholesterol and glycaemic levels. The prebiotic effects of some fibre types may contribute to these effects. Evidence from supplementation studies carried out in humans suggests that consumption of prebiotics may confer an array of health benefits such as cholesterol lowering, relief of symptoms of gastrointestinal disorders, increased satiety and immunomodulatory effects, though more studies are needed. Findings from observational and intervention studies indicate that exclusion diets, such as low‐carbohydrate, gluten‐free and the low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols diet, result in changes to the gut microbiota such as reduced abundance of Bifidobacterium and Lactobacillus species, though whether or not there are any long‐term health implications remains unknown. Studies investigating whether prebiotic supplements may be useful in conjunction with such diets (when these are required for medical reasons) to help restore levels of bacteria that are considered to be beneficial, are warranted. Overall, there is a need to promote high‐fibre foods across the UK population as intakes currently fall well below recommendations.

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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Reinforcement of intestinal epithelial barrier by arabinoxylans in overweight and obese subjects: A randomized controlled trial

Cited by 63 publications

References 30 publications

Effect of arabinoxylan on colonic bacterial metabolites and mucosal barrier in high‐fat diet‐induced rats

Effect of arabinoxylan on colonic bacterial metabolites and mucosal barrier in high‐fat diet‐induced rats

Prebiotics – an added benefit of some fibre types

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

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