Consumption of a Recommended Serving of Wheat Bran Cereals Significantly Increases Human Faecal Butyrate Levels in Healthy Volunteers and Reduces Markers of Inflammation

Madalina Neacsu; Susan Anderson; Pola Verschoor; Nicholas Vaughan; Graham Horgan; Toine Hulshof; Sylvia Duncan; Susan Duthie; Wendy Russell

doi:10.21926/rpn.2104002

Consumption of a Recommended Serving of Wheat Bran Cereals Significantly Increases Human Faecal Butyrate Levels in Healthy Volunteers and Reduces Markers of Inflammation

Madalina Neacsu^* (Corresponding Author)
, Susan Anderson
, Pola Verschoor
, Nicholas Vaughan
, Graham Horgan
, Toine Hulshof
, Sylvia Duncan
, Susan Duthie
, Wendy Russell

^*Corresponding author for this work

The Rowett Institute of Nutrition and Health

University of Aberdeen
Biomathematics and Statistics Scotland
Kellogg's Europe, Orange Tower, Media City UK
Robert Gordon University

Research output: Contribution to journal › Article › peer-review

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Abstract

Wheat bran cereals are an important source of dietary fibre. The aim of the study was to investigate if a high intake (120 g) of fibre rich breakfast cereal (which delivers the UK Government guidelines for fibre intake in one serving but is three-fold higher than the manufacturers recommended serving) has additional potential health benefits compared to the recommended serving (40 g, containing 11 g of dietary fibre). To assess this, the study determined the short chain fatty acid (SCFA) profiles in human faecal, urine and plasma samples after consumption of two different servings of fibre-rich cereal. Inhibition of prostanoid production was measured (ex vivo) in human colonic fibroblast cells after cytokine (IL-1β) inflammation stimulation. Eight healthy volunteers, 18-55 years old; BMI (18-30 kg/m2) consumed the wheat bran-rich “ready to eat cereal”, at both the high (120 g) serving and recommended (40 g) serving. Faecal, urine and plasma samples were collected at baseline, throughout the five-hour intervention period and approximately 24 hours following consumption. Faecal butyrate showed the largest increase (p

Original language	English
Number of pages	15
Journal	Recent Progress in Nutrition
Volume	1
Issue number	4
Early online date	17 Dec 2021
DOIs	https://doi.org/10.21926/rpn.2104002
Publication status	Published - 2022

Bibliographical note

Funding
We acknowledge financial support from Kellogg Europe and The Scottish Government’s Rural and Environment Science and Analytical Services (RESAS) division.
Acknowledgments
The authors are grateful to all the volunteers for their participance in this human study. The authors also are thankful for the assistance from Karen Taylor and Jean Bryce for the preparation of the study diets and Sylvia Stephen, David Bremner and Lorna Hermitage for their support in the Human Nutrition Unit.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Butyrate
dietary fibre
gut inflammation
short chain fatty acids
wheat bran cereals
folate

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© 2021 by the author. This is an open access article distributed under the conditions of the Creative Commons by Attribution License, which permits unrestricted use, distribution, and reproduction in any medium or format, provided the original work is correctly cited. https://creativecommons.org/licenses/by/4.0/
Final published version, 595 KBLicence: CC BY

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Consumption of a Recommended Serving of Wheat Bran Cereals Significantly Increases Human Faecal Butyrate Levels in Healthy Volunteers and Reduces Markers of Inflammation. / Neacsu, Madalina (Corresponding Author); Anderson, Susan; Verschoor, Pola et al.
In: Recent Progress in Nutrition, Vol. 1, No. 4, 2022.

Research output: Contribution to journal › Article › peer-review

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AU - Duthie, Susan

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Consumption of a Recommended Serving of Wheat Bran Cereals Significantly Increases Human Faecal Butyrate Levels in Healthy Volunteers and Reduces Markers of Inflammation

Abstract

Bibliographical note

UN SDGs

Keywords

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