Consumption of a recommended serving of wheat bran cereals significantly increases human faecal butyrate levels in healthy volunteers and reduces markers of inflammation ex vivo.

Neacsu, Madalina; Anderson, Susan E.; Verschoor, Pola; Vaughan, Nicholas J.; Horgan, Graham W.; Hulshof, Toine; Duncan, Sylvia H.; Duthie, Susan; Russell, Wendy R.

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 < 0.05) of more than a two-fold change following the consumption of the recommended serving of wheat bran cereal (from 13.95 ± 9.17 to 31.63 ± 20.53 mM) and no significant change following the higher serving (from 21.96 ± 11.03 to 22.9 ± 12.69 mM). ANOVA analysis also found a weak serving effect (p = 0.046) of the portion size (high vs. recommended) only for butyrate in urine 24 hours after consumption of the bran cereal. The physiological nutritionally relevant concentrations of faecal SCFAs, as determined in the volunteers' faecal samples showed significant anti-inflammatory activity or the individual faecal SCFAs; acetate (p < 0.001), propionate (p < 0.001) and butyrate (p < 0.01), as well as in combination. Plasma folate was also increased after consumption of both wheat bran servings and was significant (p = 0.037) at the three-hour time point following consumption of the high wheat bran serving. The consumption of the recommended serving (40 g) of wheat bran cereal increased the total microbial SCFAs levels (from 96.88 to 136.96 mM) compared to the higher serving (120 g) (from 110.5 to 117.64 mM) suggesting that the intake of the higher portion size is likely to promote a faecal bulking effect and thereby decrease colonic SCFA levels. These data indicate that consumption of the recommended serving of wheat bran cereal serving would therefore be sufficient to promote microbial butyrate formation, reduce colonic inflammation and increase plasma folate levels in humans.

Citation

NEACSU, M., ANDERSON, S.E., VERSCHOOR, P., VAUGHAN, N.J., HORGAN, G.W., HULSHOF, T., DUNCAN, S.H., DUTHIE, S. and RUSSELL, W.R. 2021. Consumption of a recommended serving of wheat bran cereals significantly increases human faecal butyrate levels in healthy volunteers and reduces markers of inflammation ex vivo. Recent progress in nutrition [online], 1(4), article number 2104002. Available from: https://doi.org/10.21926/rpn.2104002

• Journal Article Type: Article
• Acceptance Date: Dec 13, 2021
• Online Publication Date: Dec 17, 2021
• Publication Date: Dec 31, 2021
• Deposit Date: Dec 17, 2021
• Publicly Available Date: Dec 17, 2021
• Journal: Recent progress in nutrition
• Electronic ISSN: 2771-9871
• Publisher: LIDSEN Publishing Inc.
• Peer Reviewed: Peer Reviewed
• Volume: 1
• Issue: 4
• Article Number: 2104002
• DOI: https://doi.org/10.21926/rpn.2104002
• Keywords: Butyrate; Dietary fibre; Gut; Gut inflammation; Short chain fatty acids; Wheat bran cereals; Cereals; Folate
• Public URL: https://rgu-repository.worktribe.com/output/1551368
• Additional Information: The file accompanying this record includes both the main article text and the supplementary material. The supplementary material consists of a single table and is located at the end of the document.