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Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study
Open accessAbstract
Epidemiological studies have shown an inverse association between dietary intake of whole grains and the risk of chronic disease. This may be related to the ability to mediate a prebiotic modulation of gut microbiota. However, no studies have been conducted on the microbiota modulatory capability of whole-grain (WG) cereals. In the present study, the impact of WG wheat on the human intestinal microbiota compared to wheat bran (WB) was determined. A double-blind, randomised, crossover study was carried out in thirty-one volunteers who were randomised into two groups and consumed daily 48 g breakfast cereals, either WG or WB, in two 3-week study periods, separated by a 2-week washout period. Numbers of faecal bifidobacteria and lactobacilli (the target genera for prebiotic intake), were significantly higher upon WG ingestion compared with WB. Ingestion of both breakfast cereals resulted in a significant increase in ferulic acid concentrations in blood but no discernible difference in faeces or urine. No significant differences in faecal SCFA, fasting blood glucose, insulin, total cholesterol (TC), TAG or HDL-cholesterol were observed upon ingestion of WG compared with WB. However, a significant reduction in TC was observed in volunteers in the top quartile of TC concentrations upon ingestion of either cereal. No adverse intestinal symptoms were reported and WB ingestion increased stool frequency. Daily consumption of WG wheat exerted a pronounced prebiotic effect on the human gut microbiota composition. This prebiotic activity may contribute towards the beneficial physiological effects of WG wheat.
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“Food sources of fibre, such as whole grains, have been suggested to have a prebiotic-like effect on the gut microbiota [60].”
From Effect of Diet on the Gut Microbiota: Rethinking Intervention Duration (2019) · cites this paper as [60]
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Park, S.-Y., Kim, Y. D., Kim, M. S., Kim, K., & Kim, J. Y. (2023) · Food & Function · doi:10.1039/d2fo01835g · Cited by 20
Garzón, A. G., Veras, F. F., Brandelli, A., & Drago, S. R. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13189 · Cited by 17
Impact of eight extruded starchy whole grains on glycemic regulation and fecal microbiota modulation
Fang, F., He, Y., Wang, H.-Q., Zhang, Y. L., Zhong, Y.-D., Hu, X.-T., Nie, S., Xie, M., & Hu, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110756 · Cited by 17
Tuber flours improve intestinal health and modulate gut microbiota composition
Xu, T., Huang, W., Liang, J., Zhong, Y., Chen, Q., Jie, F., & Lu, B. (2021) · Food Chemistry X · doi:10.1016/j.fochx.2021.100145 · Cited by 17
“Growing evidence showed that gut microbiota was essential for the beneficial effects of these food components (Costabile et al., 2008; Han et al., 2018; Zhao et al., 2018).”
BackgroundGullón, B., Pereira, M., Mestres, C., Hounhouigan, J. D., Pallet, D., Alonsó, J. L., & Pintado, M. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.09.026 · Cited by 16
“Costabile et al. (2008) reported an increased number of faecal bifidobacteria after ingestion of the wholegrain wheat breakfast cereal.”
BackgroundHealth Effect of Dietary Fibers
Benito‐González, I., Martínez‐Sanz, M., Fabra, M. J., & López‐Rubio, A. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-816495-2.00005-8 · Cited by 15
Intestinal Microbiota and Bone Health: The Role of Prebiotics, Probiotics, and Diet
Collins, F. L., Kim, S. M., McCabe, L. R., & Weaver, C. M. (2017) · Molecular and integrative toxicology · doi:10.1007/978-3-319-56192-9_14 · Cited by 14
Marzorati, M., Ghyselinck, J., den Abbeele, P. V., Maruszak, A., & Harthoorn, L. F. (2023) · Applied Microbiology · doi:10.3390/applmicrobiol3010008 · Cited by 14
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Manipulating the microbiome to enhance oral tolerance in food allergy
Gonzalez-Visiedo, M., Kulis, M. D., & Markusic, D. M. (2022) · Cellular Immunology · doi:10.1016/j.cellimm.2022.104633 · Cited by 13
Eid, N. M. S., Walton, G., Costabile, A., Kuhnle, G., & Spencer, J. P. E. (2014) · Nutrition and Aging · doi:10.3233/nua-130029 · Cited by 13
“intervention study [165] 3 weeks treatment Whole grain cereals WG”
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Importance and Roles of Fiber in the Diet
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Dietary legumes and gut microbiome: a comprehensive review
Özdemir, A., & Büyüktuncer, Z. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2434725 · Cited by 14
“…fermented dairy products (Bellikci-Koyu et al. 2019, Volokh et al. 2019), fruits/vegetables (Klinder et al. 2016, Fan et al. 2021) and whole grains (Costabile et al. 2008, Wu, Inui, and Chen 2020) had significant results, the relation between different legume types and gut micro-biome has been…”
Walton, G., Swann, J. R., & Gibson, G. R. (2013) · Springer eBooks · doi:10.1007/978-3-642-30144-5_88 · Cited by 12
Self-citationMoco, S., & Ross, A. B. (2014) · Molecular and integrative toxicology · doi:10.1007/978-1-4471-6539-2_5 · Cited by 15
Impacts of Habitual Diets Intake on Gut Microbial Counts in Healthy Japanese Adults
Sugimoto, T., Shima, T., Amamoto, R., Kaga, C., Kado, Y., Watanabe, O., Shiinoki, J., Iwazaki, K., Shigemura, H., Tsuji, H., et al. (2020) · Nutrients · doi:10.3390/nu12082414 · Cited by 12
“In addition, we found a negative association with the number of Lactobacillus (Table 3), contrary to the previous study [40].”
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A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota
Yu, D., Zhu, L. N., Gao, M., Yin, Z., Zhang, Z., Zhu, L., & Zhan, X. (2023) · Foods · doi:10.3390/foods12152847 · Cited by 13
“A human experiment showed that whole-grain wheat intake increased the number of Bifidobacterium and Lactobacillus in feces [52].”
BackgroundInfluentialDong, Z., Zhang, R., Shen, L., Ji, H., He, H., Ji, X., & Zhao, L. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70218 · Cited by 11
Feng, C., Cai, C., Deehan, E. C., Jiang, S., Yang, M., Weng, Z., Long, J., Li, G., Li, J., Liu, J., et al. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104837 · Cited by 11
Liu, K., Chen, W., Zhou, Y., Xu, L., Sun, X., Mao, Y., & Ye, D. (2023) · Nutrition Journal · doi:10.1186/s12937-023-00858-5 · Cited by 10
The health benefits of whole grains and fibre
Ruxton, C. H. S., & Derbyshire, E. J. (2014) · Nutrition & Food Science · doi:10.1108/nfs-01-2014-0004 · Cited by 10
Derbyshire, E. J., & Ruxton, C. H. S. (2025) · Nutrients · doi:10.3390/nu17101680 · Cited by 9
“From a mechanistic stance, this could be due to their resistant starch, fibre, polyphenols, antioxidant profiles, ability to bind carcinogens and modulate glycaemic response, and support optimal gut microbiota profiles [94,95].”
Vacca, A., Brosolo, G., Marcante, S., Mora, S. D., Bulfone, L., Porto, A. D., Pagano, C., Catena, C., & Sechi, L. A. (2026) · Nutrients · doi:10.3390/nu18020321 · Cited by 11
Nutrition and the gut microbiome: a symbiotic dialogue influencing health and disease
Ray, S., & Shankaran, P. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1761992 · Cited by 12
The Effect of Whole-Grain Diet on the Gut Microbiota of the Elderly Individuals
Cui, Z., Li, J., Zhen, Y., Fan, P., & Du, G. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.919838 · Cited by 9
Pigmented Wheat: Nutrition Scenario and Health Benefits
Dangi, P., Chaudhary, N., Paul, A., et al. (2023) · Royal Society of Chemistry eBooks · doi:10.1039/9781837670291-00001 · Cited by 9
Lluansí, A., Llirós, M., Carreras‐Torres, R., Bahí, A., Capdevila, M., Feliu, A., Vilà-Quintana, L., Masiques, N. E., Cueva, E., Peries, L., et al. (2024) · PLoS ONE · doi:10.1371/journal.pone.0297836 · Cited by 10
“In addition, it has been observed that sourdough, long-fermentation and whole-grain flour might modulate gut microbiota and lower systematic inflammation [34, 36, 38, 39].”
Williams, G. M., Tapsell, L. C., O'Brien, C. L., Tosh, S. M., Barrett, E. M., & Beck, E. J. (2020) · Nutrition Reviews · doi:10.1093/nutrit/nuaa128 · Cited by 9
Wu, H., Zhang, S., Meng, G., Qing, Z., Liu, L., Wu, H., Gu, Y., Wang, Y., Zhang, T., Wang, X., et al. (2021) · European Journal of Clinical Nutrition · doi:10.1038/s41430-021-00917-2 · Cited by 9
“Previous studies have proved that the consumption of dietary fiber can affecting the diversity and composition of the intestinal flora structure [22], which can regulate gene transcription, increase serotonin concentration and reduce production of inflammatory cytokines [23, 24].”
BackgroundIn vitro Prebiotic Effect of Bread-Making Process in Inflammatory Bowel Disease Microbiome
Lluansí, A., Llirós, M., Oliver, L., Bahí, A., Masiques, N. E., Gonzalez, M., Benejam, P., Cueva, E., Termes, M., Ramió‐Pujol, S., et al. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.716307 · Cited by 10
“Empirical data, either from animal models (Arias et al., 2017) or in vitro model studies using human stool samples (Costabile et al., 2014), indicate that traditional bread might positively impact gut microbiota, immunity gut responses, and systematic inflammation compared to industrial bread…”
BackgroundBendiks, Z. A., Guice, J. L., Coulon, D. B., Raggio, A. M., Page, R. C., Carvajal‐Aldaz, D., Luo, M., Welsh, D. A., Marx, B. D., Taylor, C. M., et al. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.104982 · Cited by 9
Effects of diet-modulated gut microbiota and microbial metabolites in atherosclerosis
Feng, S., Jiang, Y., Jiang, J., Bian, H., & Zhu, R. (2026) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2026.119328 · Cited by 10
Metadata
- Authors
- Costabile, A., Klinder, A., Fava, F., Napolitano, A., Fogliano, V., Leonard, C., Gibson, G. R., & Tuohy, K. M.
- Affiliations
- University of Reading (GB)
- University of Naples Federico II (IT)
- Corresponding author
- Costabile, Adele
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2007-08-29
- Volume
- 99
- Issue
- 1
- Pages
- 110-120
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W2165083361
- Semantic Scholar
- 762a3ebdd78c6f878c158e51fbe41b625566d9b0
- Cited by
- 444
- References
- 69
- Citations by year
- 2026: 17 · 2025: 15 · 2024: 21 · 2023: 25 · 2022: 23 · 2021: 33 · 2020: 34 · 2019: 40 · 2018: 29 · 2017: 29 · 2016: 19 · 2015: 24 · 2014: 34 · 2013: 29 · 2012: 17
- FWCI
- 10.83
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Journal Of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- CentAUR (University of Reading) (acceptedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Funders
- University of Reading
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- whole wheat, breakfast cereals, prebiotic activity, gut microbiota, wheat bran, Bifidobacterium, lactobacilli, ferulic acid, short-chain fatty acids, total cholesterol
- MeSH terms
- Adult, Analysis of Variance, Bifidobacterium, Blood Glucose, Cholesterol, Coumaric Acids, Dietary Fiber, DNA Damage, DNA, Bacterial, Double-Blind Method, Fatty Acids, Volatile, Feces, Female, Humans, Insulin, Intestines, Cholesterol, HDL, Male, Triglycerides, Triticum, In Situ Hybridization, Fluorescence, Cross-Over Studies, HT29 Cells, Foods, Specialized, Comet Assay
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