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Article

Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model

1
Faculty of Health Sciences, School of Nutrition and Dietetics, Kampus Gong Badak, Universiti Sultan Zainal Abidin, Kuala Terengganu 21300, Terengganu Darul Iman, Malaysia
2
Human Nutrition, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, New Lister Building, Glasgow Royal Infirmary, 10-16 Alexandra Parade, Glasgow G31 2ER, UK
*
Author to whom correspondence should be addressed.
An abstract of this work has been published in the Proceeding of the Nutrition Society (2015) 74 (OCE1), E31 and E73, Nutrition Society Meeting, 14–17 July 2014, University of Glasgow, Scotland.
Int. J. Environ. Res. Public Health 2019, 16(2), 227; https://doi.org/10.3390/ijerph16020227
Received: 12 December 2018 / Revised: 9 January 2019 / Accepted: 11 January 2019 / Published: 15 January 2019
(This article belongs to the Special Issue Gut Microbiome and Health)
β-Glucan and black tea are fermented by the colonic microbiota producing short chain fatty acids (SCFA) and phenolic acids (PA). We hypothesized that the addition of β-glucan, a dietary fiber, and tea polyphenols to a food matrix like bread will also affect starch digestion in the upper gut and thus further influence colonic fermentation and SCFA production. This study investigated SCFA and PA production from locally developed breads: white bread (WB), black tea bread (BT), β-glucan bread (βG), β-glucan plus black tea bread (βGBT). Each bread was incubated in an in vitro system mimicking human digestion and colonic fermentation. Digestion with α-amylase significantly (p = 0.0001) increased total polyphenol and polyphenolic metabolites from BT bread compared with WB, βG, and βGBT. Total polyphenols in βGBT remained higher (p = 0.016; 1.3-fold) after digestion with pepsin and pancreatin compared with WB. Fermentations containing βG and βGBT produced similar propionate concentrations ranging from 17.5 to 18.6 mmol/L and total SCFA from 46.0 to 48.9 mmol/L compared with control WB (14.0 and 37.4 mmol/L, respectively). This study suggests that combination of black tea with β-glucan in this functional bread did not impact on SCFA production. A higher dose of black tea and β-glucan or in combination with other fibers may be needed to increase SCFA production. View Full-Text
Keywords: gut microbiota; beta glucan; black tea; phenolic acids; short chain fatty acids; acetate; propionate; butyrate; in vitro fermentation; in vitro digestion gut microbiota; beta glucan; black tea; phenolic acids; short chain fatty acids; acetate; propionate; butyrate; in vitro fermentation; in vitro digestion
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MDPI and ACS Style

Mhd Jalil, A.M.; Combet, E.; Edwards, C.A.; Garcia, A.L. Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model. Int. J. Environ. Res. Public Health 2019, 16, 227. https://doi.org/10.3390/ijerph16020227

AMA Style

Mhd Jalil AM, Combet E, Edwards CA, Garcia AL. Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model. International Journal of Environmental Research and Public Health. 2019; 16(2):227. https://doi.org/10.3390/ijerph16020227

Chicago/Turabian Style

Mhd Jalil, Abbe M.; Combet, Emilie; Edwards, Christine A.; Garcia, Ada L. 2019. "Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model" Int. J. Environ. Res. Public Health 16, no. 2: 227. https://doi.org/10.3390/ijerph16020227

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