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A double-blind, placebo controlled human intervention study was undertaken with 40 healthy adult volunteers to assess the impact of consumption of breads with in situ produced Arabinoxylans (AX) (containing 2.2 g Arabinoxylans (AX)) compared to non-endoxylanase treated breads.
Outcome measures:
Volatile fatty acid concentrations in feeces were assessed and fluorescence in situ hybridisation was used to assess changes in gut microbial groups. Secretory immunoglobulin A (sIgA) levels in saliva were also measured.
The authors' conclusion was: Arabinoxylans (AX) breads led to a potentially beneficial shift in the fermentation end products and were well tolerated.
Walton et al. 2012 Nutr J 11: 36…