title: Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults.
abstract: OBJECTIVE
  Specific combinations of dietary fiber (DF) have been observed to result in improved glucose tolerance at a subsequent standardized breakfast. Arabinoxylan oligosaccharides (AXOS) are considered as DF with prebiotic potential, but so far no studies have investigated their metabolic effects in humans. This randomized cross-over study evaluated the overnight impact of breads containing AXOS-rich wheat bran extract and resistant starch (RS, Hi-Maize), separately or combined, on glucose tolerance, related metabolic parameters and markers of gut fermentation in healthy subjects.
  
  
  METHODS
  Evening reference and test products were: (1) reference white wheat flour bread (WWB), WWB supplemented with (2) AXOS and RS (WWB + AXOS + RS), (3) an increased content of either AXOS (WWB + hiAXOS) or (4) RS (WWB + hiRS). At the subsequent standardized breakfast, blood was sampled for 3 h to monitor glucose, insulin, nonesterified fatty acids, glucagon-like peptide (GLP)-1 and GLP-2. Breath hydrogen (H2) and short chain fatty acids (SCFA) were measured as markers of gut fermentation, and subjective appetite was rated using visual analog scales.
  
  
  RESULTS
  Dose-dependent decreases in glucose responses were observed with increased AXOS over the duration of 3 h. Insulin sensitivity index was improved in the morning after the WWB + hiAXOS evening meal. An increase in breath H2 concentration and circulating SCFA was observed in the morning after both evening meals containing AXOS.
  
  
  CONCLUSIONS
  The present study indicates that AXOS have the potential of improving glucose tolerance in an overnight perspective and suggested mechanisms are improved insulin sensitivity and increased gut fermentation.
authors.affiliation: Food for Health Science Centre, Lund University, Lund, Sweden.
authors.forename: Elin V Johansson
authors.initials: EV
authors.lastname: Boll
authors.affiliation: Food for Health Science Centre, Lund University, Lund, Sweden.
authors.forename: Linda M N K
authors.initials: LM
authors.lastname: Ekström
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFORCE), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium.
authors.forename: Christophe M
authors.initials: CM
authors.lastname: Courtin
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFORCE), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium.
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
authors.affiliation: Food for Health Science Centre, Lund University, Lund, Sweden.
authors.forename: Anne C
authors.initials: AC
authors.lastname: Nilsson
authors.affiliation: Food for Health Science Centre, Lund University, Lund, Sweden.
authors.forename: Inger M E
authors.initials: IM
authors.lastname: Björck
authors.affiliation: Food for Health Science Centre, Lund University, Lund, Sweden. Elin.Ostman@food-health-science.lu.se.
authors.forename: Elin M
authors.identifier: http://orcid.org/0000-0003-0831-6176
authors.initials: EM
authors.lastname: Östman
mesh_terms: D000328:Adult; D001066:Appetite; D015415:Biomarkers / Q000097:blood; D001786:Blood Glucose / Q000378:metabolism; D015992:Body Mass Index; D001939:Bread / Q000032:analysis; D062408:Breakfast; D001944:Breath Tests; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005232:Fatty Acids, Volatile / Q000097:blood; D005260:Female; D005285:Fermentation; D005433:Flour / Q000032:analysis; D005527:Food, Fortified; D041981:Gastrointestinal Tract / Q000378:metabolism; D052216:Glucagon-Like Peptide 1 / Q000097:blood; D053767:Glucagon-Like Peptide 2 / Q000097:blood; D018149:Glucose Intolerance / Q000097:blood*; D006801:Humans; D007328:Insulin / Q000097:blood; D007333:Insulin Resistance; D008297:Male; D009844:Oligosaccharides / Q000737:chemistry*; D019518:Postprandial Period; D056692:Prebiotics; D013213:Starch / Q000737:chemistry*; D014990:Xylans / Q000032:analysis*; D055815:Young Adult
chemical_list: D015415:Biomarkers; D001786:Blood Glucose; D004043:Dietary Fiber; D005230:Fatty Acids, Nonesterified; D005232:Fatty Acids, Volatile; D053767:Glucagon-Like Peptide 2; D007328:Insulin; D009844:Oligosaccharides; D056692:Prebiotics; D014990:Xylans; D052216:Glucagon-Like Peptide 1; D013213:Starch; C085118:arabinoxylan
keywords: Arabinoxylan oligosaccharides; Glucose tolerance; Gut fermentation; Healthy subjects; Overnight; Resistant starch