Barley products of different fiber composition selectively change microbiota composition in rats
Open accessAbstract
SCOPE: Several dietary fiber properties are suggested to be important for the profiling of the microbiota composition, but those characteristics are rather unclear. Whether different physico-chemical properties of barley dietary fiber influence the gut microbiota composition is investigated. METHODS AND RESULTS: Seven diets containing equal amounts of dietary fiber from barley malts, brewer's spent grain (BSG), and barley extracts, resulting in varying amounts of β-glucan, soluble arabinoxylan, and insoluble arabinoxylan in the diets were given to conventional rats. Malts increased microbiota alpha diversity more than BSG and the extracts. The intake of soluble arabinoxylan was related to Akkermansia and propionic acid formation in the cecum of rats, whereas β-glucan and/or insoluble arabinoxylan were attributed to some potentially butyrate-producing bacteria (e.g., Lactobacillus, Blautia, and Allobaculum). CONCLUSION: This study demonstrates that there is a potential to stimulate butyrate- and propionate-producing bacteria in the cecum of rats with malt products of specific fiber properties. Moreover, BSG, a by product from beer production, added to malt can possibly be used to further modulate the microbiota composition, toward a higher butyric acid formation. A complex mixture of fiber as in the malts is of greater importance for microbiota diversity than purer fiber extracts.
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Supplementation with wholegrain products containing β-glucans supports the growth of lactobacilli and bifidobacteria in humans and rats.
“For example, supplementation studies demonstrated that wholegrain products containing β-glucans (soluble nonstarch polysaccharides) support the growth of lactobacilli and bifidobacteria in humans (71) and rats (72)”
From Diet and the Microbiota–Gut–Brain Axis: Sowing the Seeds of Good Mental Health (2021) · cites this paper as [72]
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References 42 · Cited by 44
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- Authors
- Teixeira, C., Prykhodko, O., Alminger, M., Fåk Hållenius, F., & Nyman, M.
- Affiliations
- Lund University (SE)
- Chalmers University of Technology (SE)
- Food for Health Science Centre Kemicentrum Lund University SE‐221 00 Lund Sweden
- Corresponding author
- Teixeira, Cristina
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2018-08-12
- Volume
- 62
- Issue
- 19
- Pages
- e1701023-e1701023
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- PMC
- PMC6175208
- OpenAlex
- W2884653502
- Cited by
- 44
- References
- 42
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 6 · 2023: 6 · 2022: 10 · 2021: 4 · 2020: 6 · 2019: 2 · 2018: 1
- FWCI
- 1.16
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Molecular Nutrition & Food Research (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Lund University Publications (Lund University) (submittedVersion)
- Chalmers Research (Chalmers University of Technology) (submittedVersion)
- Funders
- Svenska Forskningsrådet Formas (222‐2011‐271, 942‐2015‐877)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- barley, dietary fiber, gut microbiota, β-glucan, arabinoxylan, brewer's spent grain, barley malt, butyrate-producing bacteria, Akkermansia, butyrate, propionic acid, cecal fermentation, alpha diversity, Lactobacillus, Blautia, Allobaculum
- MeSH terms
- Gastrointestinal Microbiome, Animals, Hordeum, Cecum, Diet, Dietary Fiber, Fatty Acids, Volatile, Fermentation, Male, Phylogeny, Polysaccharides, Xylans, Rats, Wistar, beta-Glucans
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