What question did this study set out to answer?

To assess the prebiotic efficacy of partially hydrolysed guar gum (PHGG) and fructo-oligosaccharides (FOS) incorporated into biscuits in healthy human volunteers.

September 1, 2001British Journal Of NutritionOpen Access

The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructo-oligosaccharides – a human volunteer study

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Authors

KTKieran TuohyFondazione Edmund Mach SKSofía KolidaOptiBiotix (United Kingdom)ALA. M. LustenbergerNovartis (Switzerland)

Discussion

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Overview

Crossover trial reveals prebiotic biscuits increase bifidobacteria levels in human volunteers, suggesting effective retention of functional fiber benefits in baked foods.

Key Points

To assess the prebiotic efficacy of partially hydrolysed guar gum (PHGG) and fructo-oligosaccharides (FOS) incorporated into biscuits in healthy human volunteers.
Conducted a crossover trial in 31 volunteers who consumed three experimental biscuits daily (delivering 6.6 g/d FOS and 3.4 g/d PHGG) or three placebo biscuits during two 21-day periods.
Quantified fecal bacterial populations, including Bacteroides, Bifidobacterium, Clostridium, and Lactobacillus-Enterococcus species, using fluorescent in situ hybridization and DAPI staining.
Experimental biscuit intake significantly increased bifidobacteria counts relative to baseline and placebo, with bacterial populations returning to baseline within 7 days of cessation.
A significant inverse correlation occurred between baseline bifidobacteria levels and bifidogenic response, showing that individuals with the lowest initial counts experienced the largest increases.
Populations of Bacteroides spp., Clostridium spp., and Lactobacillus-Enterococcus spp. showed no significant changes across treatment phases.

Cite This Study

Tuohy et al. (2001) studied this question.

synapsesocial.com/papers/6a73b12371f2000f104ca18a https://doi.org/10.1079/bjn2001394

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September 1, 2001British Journal Of NutritionOpen Access

The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructo-oligosaccharides – a human volunteer study

View Full Paper

Ask AI

Bookmark

Authors

KTKieran TuohyFondazione Edmund Mach SKSofía KolidaOptiBiotix (United Kingdom)ALA. M. LustenbergerNovartis (Switzerland)

Discussion

Member takes

Overview

Crossover trial reveals prebiotic biscuits increase bifidobacteria levels in human volunteers, suggesting effective retention of functional fiber benefits in baked foods.

Key Points

To assess the prebiotic efficacy of partially hydrolysed guar gum (PHGG) and fructo-oligosaccharides (FOS) incorporated into biscuits in healthy human volunteers.
Conducted a crossover trial in 31 volunteers who consumed three experimental biscuits daily (delivering 6.6 g/d FOS and 3.4 g/d PHGG) or three placebo biscuits during two 21-day periods.
Quantified fecal bacterial populations, including Bacteroides, Bifidobacterium, Clostridium, and Lactobacillus-Enterococcus species, using fluorescent in situ hybridization and DAPI staining.
Experimental biscuit intake significantly increased bifidobacteria counts relative to baseline and placebo, with bacterial populations returning to baseline within 7 days of cessation.
A significant inverse correlation occurred between baseline bifidobacteria levels and bifidogenic response, showing that individuals with the lowest initial counts experienced the largest increases.
Populations of Bacteroides spp., Clostridium spp., and Lactobacillus-Enterococcus spp. showed no significant changes across treatment phases.

Cite This Study

Tuohy et al. (2001) studied this question.

synapsesocial.com/papers/6a73b12371f2000f104ca18a https://doi.org/10.1079/bjn2001394

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