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Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides

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Biotechnology for a sustainable economy (Bio-Economy)
Abstract
Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). This reaction takes place in the production of AXOS and of cereal-derived food products such as bread and beer, as well as in the colon upon ingestion of AX. This review mainly focuses on the available evidence that AXOS and XOS exert prebiotic effects in the colon of humans and animals through selective stimulation of beneficial intestinal microbiota. In addition, in vitro experiments and in vivo intervention studies on animals or humans are discussed that have investigated potential health-related effects resulting from the dietary intake of AX, AXOS, or XOS.
Keywords
XOS, AXOS, bifidogenic, dietary fiber, antioxidant, CHAIN FATTY-ACIDS, IN-VITRO FERMENTATION, WHEAT BRAN ARABINOXYLOOLIGOSACCHARIDES, WATER-UNEXTRACTABLE ARABINOXYLANS, IMPAIRED GLUCOSE-TOLERANCE, HUMAN COLONIC MICROBIOTA, GLUCAGON-LIKE PEPTIDE-1, DIETARY FIBER, CELL-WALL, XYLO-OLIGOSACCHARIDES

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Citation

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MLA
Broekaert, Willem F, Christophe M Courtin, Kristin Verbeke, et al. “Prebiotic and Other Health-related Effects of Cereal-derived Arabinoxylans, Arabinoxylan-oligosaccharides, and Xylooligosaccharides.” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 51.2 (2011): 178–194. Print.
APA
Broekaert, W. F., Courtin, C. M., Verbeke, K., Van de Wiele, T., Verstraete, W., & Delcour, J. A. (2011). Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 51(2), 178–194.
Chicago author-date
Broekaert, Willem F, Christophe M Courtin, Kristin Verbeke, Tom Van de Wiele, Willy Verstraete, and Jan A Delcour. 2011. “Prebiotic and Other Health-related Effects of Cereal-derived Arabinoxylans, Arabinoxylan-oligosaccharides, and Xylooligosaccharides.” Critical Reviews in Food Science and Nutrition 51 (2): 178–194.
Chicago author-date (all authors)
Broekaert, Willem F, Christophe M Courtin, Kristin Verbeke, Tom Van de Wiele, Willy Verstraete, and Jan A Delcour. 2011. “Prebiotic and Other Health-related Effects of Cereal-derived Arabinoxylans, Arabinoxylan-oligosaccharides, and Xylooligosaccharides.” Critical Reviews in Food Science and Nutrition 51 (2): 178–194.
Vancouver
1.
Broekaert WF, Courtin CM, Verbeke K, Van de Wiele T, Verstraete W, Delcour JA. Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2011;51(2):178–94.
IEEE
[1]
W. F. Broekaert, C. M. Courtin, K. Verbeke, T. Van de Wiele, W. Verstraete, and J. A. Delcour, “Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides,” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol. 51, no. 2, pp. 178–194, 2011.
@article{2017606,
  abstract     = {Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). This reaction takes place in the production of AXOS and of cereal-derived food products such as bread and beer, as well as in the colon upon ingestion of AX. This review mainly focuses on the available evidence that AXOS and XOS exert prebiotic effects in the colon of humans and animals through selective stimulation of beneficial intestinal microbiota. In addition, in vitro experiments and in vivo intervention studies on animals or humans are discussed that have investigated potential health-related effects resulting from the dietary intake of AX, AXOS, or XOS.},
  author       = {Broekaert, Willem F and Courtin, Christophe M and Verbeke, Kristin and Van de Wiele, Tom and Verstraete, Willy and Delcour, Jan A},
  issn         = {1040-8398},
  journal      = {CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION},
  keywords     = {XOS,AXOS,bifidogenic,dietary fiber,antioxidant,CHAIN FATTY-ACIDS,IN-VITRO FERMENTATION,WHEAT BRAN ARABINOXYLOOLIGOSACCHARIDES,WATER-UNEXTRACTABLE ARABINOXYLANS,IMPAIRED GLUCOSE-TOLERANCE,HUMAN COLONIC MICROBIOTA,GLUCAGON-LIKE PEPTIDE-1,DIETARY FIBER,CELL-WALL,XYLO-OLIGOSACCHARIDES},
  language     = {eng},
  number       = {2},
  pages        = {178--194},
  title        = {Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides},
  url          = {http://dx.doi.org/10.1080/10408390903044768},
  volume       = {51},
  year         = {2011},
}

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