In the pilot study, the consumption of dietary fiber from oat and rye bran contributed to the growth of the beneficial intestinal microbiota, which in turn improves the metabolism of cholesterol, improve the protective function of the gut and reduced inflammation of the liver. In addition, it has been shown that diets enriched with oat or rye bran, and slow weight gain.
The effect of oat and rye were partly different, but both were healthy.
The study was conducted in the framework of scientific cooperation between Institute of public health and clinical nutrition University of Eastern Finland, Technical research centre VTT of Finland and the School of biological Sciences, University of Hong Kong.
The health benefits of oats, rye and other whole grain products has been widely studied, and their use was associated with reduction of inflammation and improvement of glucose, lipid and adipose tissue metabolism in animal and human experimental studies. In addition, they are associated with a lower risk of obesity, metabolic syndrome, cardiovascular disease and type 2 diabetes.
Characteristics of the study
The study was an experiment on animals, in which mice were fed food high in fat for 17 weeks. Two groups received the same diet enriched with 10% oat or rye bran.
The obtained data indicate that both types of bran are able to create a favorable environment in the intestines, supporting the growth of beneficial microorganisms. The number of Lactobacillus was increased in the group of oats, whereas Bifidobacterium was increased in the rye group.
Due to these changes in the microbiota oats modified the function of receptors associated with bile acids and the production of rye of modified bile acids that led to the improvement of cholesterol metabolism. Both trubnykh fibers enhance the production of SCFA which leads to improve the integrity of the intestine, reduce inflammation of the liver and the deviation of tryptophan metabolism on a more useful path, that is, from serotonin synthesis to the production of indole.
In addition, supplements of oats and rye attenuate the weight gain associated with a diet high in fat.