publication . Other literature type . Article . 2018

Wheat Bran Cereal, Human Gut Bacteria and Subjective Wellbeing

Andrew Paul Smith; Eddie Deaville; Glenn Gibson;
  • Published: 16 Mar 2018
  • Publisher: Canadian Center of Science and Education
  • Country: United Kingdom
Abstract
<jats:p>Research has shown that consumption of high fiber breakfast cereal is associated with improved subjective well-being, especially increased energy. One possible explanation of these results is through metabolism by gut bacteria and concomitant production of metabolites that influence psychological and gastrointestinal (GI) welfare. This was examined in the present study to determine whether consumption of wheat bran could modulate the composition of the GI microbiota. This human volunteer study (20 volunteers) involved the comparison of three breakfast cereals, All-Bran, Bran Flakes and Cornflakes (60 g/d). The study involved a 14-day baseline phase (no b...
Subjects
Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: Cornflakes, food.food, food, Bran, Food science, Computer vision, Composition (visual arts), Clostridia, biology.organism_classification, biology, Engineering, business.industry, business, Volunteer, Short-chain fatty acid, Bacteroides, Artificial intelligence, Breakfast cereal, BF
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