|General Mills, Inc.|
Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: December 1, 2004
Publication Date: March 7, 2005
Citation: Finley, J.W. 2005. Whole-wheat cereal improves fermentation in healthy men [abstract]. The Federation of American Societies for Experimental Biology Journal. 19(5):A984. Technical Abstract: Whole grain consumption may protect against cancer of the large bowel, perhaps because it alters anaerobic fermentation patterns resulting in different amounts and types of short chain fatty acids (SCFA). The effect of whole grain consumption on in vitro fermentation was assessed as part of a larger controlled feeding study. Healthy young men (n=12) were fed a controlled diet that contained only refined wheat products; after 3 wks, their diet was changed to include 100g/d of whole grain wheat cereal that was consumed an additional 12 wks. A suspension of feces collected during the last 5d of both periods was used to inoculate an array of individual in vitro fermentation cultures (substrates were wheat bran, wheat flakes, oat bran or starch). Cultures were incubated at 37oC for 24 h and dissolved short chain fatty acids (SCFA) were determined by gas chromatography. Although there were differences among substrates, overall whole-wheat consumption increased the concentration of acetate 25% (p=0.0007), isobutyrate 26% (p=0.01), isovalate 37% (p=0.025) and total SCFA by 20% (p=0.0004). When expressed as a % of total SCFA, there was a trend (p=0.09) for increased acetate and decreased proprionate. These data demonstrate that a single serving/d of whole wheat has the potential to change anaerobic fermentation, and the increased fermentation may account for some of the chemoprotective qualities of whole grain foods.