date:Jun 05, 2012
Twenty-one days of consuming arabinoxylan-oligosaccharides-enriched breads boosted bifidobacteria levels in feces and increased fermentation end products such as the short chain fatty acid butyrate, according to findings published in theNutrition Journal.
AXOS-enriched breads were well tolerated and gave rise to a butyrogenic effect, which is of potential benefit to the consumer,wrote the authors, led by Readings Gemma Walton.
The effects on fermentation end-products, that were not observed fo