Dietary fibre-rich oat-based products affect serum lipids, microbiota, formation of short-chain fatty acids and steroids in rats

Wistar rats (ten per group) were fed either an oat-free control diet or a dietary fibre-rich test diet containing 500 g oat-based products/kg for 6 weeks. The oat-based products, containing 4–128 g/kg resistant starch, 30–92 g/kg β-glucan and 122–304 g/kg total dietary fibre, were oat flour extrudat...

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Veröffentlicht in:	British journal of nutrition 2005-12, Vol.94 (6), p.1012-1025
Hauptverfasser:	Drzikova, Barbora, Dongowski, Gerhard, Gebhardt, Erich
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Avena beta-glucans beta-Glucans - administration & dosage Bile bile acids Bile Acids and Salts - metabolism Biological and medical sciences Cecum - metabolism Cereal and baking product industries cholesteremic effect Cholesterol Colon - metabolism Colony Count, Microbial - methods Diet Dietary fiber Dietary Fiber - administration & dosage Drinking - physiology Eating - physiology Excretion experimental diets extruded foods Fatty acids Fatty Acids, Volatile - biosynthesis Feces Food industries food intake fortified foods Fundamental and applied biological sciences. Psychology glucose tolerance high fiber diet intestinal microorganisms Intestines - microbiology Lipids Lipids - blood Male Microbiota Moisture content Nutrition research Oat Oat bran oat products Oligosaccharides - administration & dosage Organ Size Physiological effect Physiology protective effect Rat Rats Rats, Wistar resistant starch rumen fermentation short chain fatty acids Short-chain fatty acid Small intestine Starch Starch - administration & dosage Steroid Steroids Sterols - metabolism Weight Gain - physiology
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Zusammenfassung:	Wistar rats (ten per group) were fed either an oat-free control diet or a dietary fibre-rich test diet containing 500 g oat-based products/kg for 6 weeks. The oat-based products, containing 4–128 g/kg resistant starch, 30–92 g/kg β-glucan and 122–304 g/kg total dietary fibre, were oat flour extrudate, flour/Novelose (commercial resistant starch) extrudate (80:20 w/w), oat bran, bran/Novelose extrudate (80:20 w/w) and autoclaved oat flour. Serum total cholesterol decreased in the groups fed flour, flour/Novelose and bran/Novelose (P
ISSN:	0007-1145 1475-2662
DOI:	10.1079/BJN20051577