Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men

Nuria Mateo Anson (Corresponding Author), Robert Havenaar, Wouter Vaes, Leon Coulier, Koen Venema, Emilia Selinheimo, Aalt Bast, Guido R. M. M. Haenen

Research output: Contribution to journalArticleScientificpeer-review

23 Citations (Scopus)


The health benefits of whole grain consumption can be partly attributed to the inclusion of the bran or outer-layers of the grain rich in dietary fibre. Fibre is fermented in the colon, leading to the production of beneficial metabolites, such as short-chain fatty acids (SCFA). The effect of five different types of bread on the SCFA production was studied in an in vitro model of human colon. Additionally, the postprandial effects of two selected breads on the SCFA plasma concentrations were investigated in men. A higher in vitro production of butyrate was induced by wholemeal wheat bread with bioprocessed bran than by native bran. The increase in butyrate seemed to be in exchange for propionate, whilst the total SCFA production remained similar. However, differences between the two breads in the postprandial butyrate concentrations could not be detected in peripheral blood of men, probably due to an effective utilisation by colonocytes.
Original languageEnglish
Pages (from-to)404-409
JournalFood Chemistry
Issue number2
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed


  • Wheat bran
  • bioprocessing
  • butyrate
  • fibre


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