Fugeia NV

Leuven, Belgium

Fugeia NV

Leuven, Belgium

Time filter

Source Type

Francois I.E.J.A.,FUGEIA NV | Lescroart O.,FUGEIA NV | Veraverbeke W.S.,FUGEIA NV | Marzorati M.,Ghent University | And 10 more authors.
British Journal of Nutrition | Year: 2012

Wheat bran extract (WBE) is a food-grade soluble fibre preparation that is highly enriched in arabinoxylan oligosaccharides. In this placebo-controlled cross-over human intervention trial, tolerance and effects on colonic protein and carbohydrate fermentation were studied. After a 1-week run-in period, sixty-three healthy adult volunteers consumed 3, 10 and 0 g WBE/d for 3 weeks in a random order, with 2 weeks' washout between each treatment period. Fasting blood samples were collected at the end of the run-in period and at the end of each treatment period for analysis of haematological and clinical chemistry parameters. Additionally, subjects collected a stool sample for analysis of microbiota, SCFA and pH. A urine sample, collected over 48 h, was used for analysis of p-cresol and phenol content. Finally, the subjects completed questionnaires scoring occurrence frequency and distress severity of eighteen gastrointestinal symptoms. Urinary p-cresol excretion was significantly decreased after WBE consumption at 10 g/d. Faecal bifidobacteria levels were significantly increased after daily intake of 10 g WBE. Additionally, WBE intake at 10 g/d increased faecal SCFA concentrations and lowered faecal pH, indicating increased colonic fermentation of WBE into desired metabolites. At 10 g/d, WBE caused a mild increase in flatulence occurrence frequency and distress severity and a tendency for a mild decrease in constipation occurrence frequency. In conclusion, WBE is well tolerated at doses up to 10 g/d in healthy adults volunteers. Intake of 10 g WBE/d exerts beneficial effects on gut health parameters. Copyright © The Authors 2012.


Francois I.E.J.A.,FUGEIA NV | Lescroart O.,FUGEIA NV | Veraverbeke W.S.,FUGEIA NV | Marzorati M.,Ghent University | And 8 more authors.
Journal of Pediatric Gastroenterology and Nutrition | Year: 2014

Objectives: We assessed whether wheat bran extract (WBE) containing arabinoxylan-oligosaccharides (AXOS) elicited a prebiotic effect and modulated gastrointestinal (GI) parameters in healthy preadolescent children upon consumption in a beverage. Methods: This double-blind randomized placebo-controlled crossover trial evaluated the effects of consuming WBE at 0 (control) or 5.0 g/day for 3 weeks in 29 healthy children (8-12 years). Fecal levels of microbiota, short-chain fatty acids, branched-chain fatty acids, ammonia, moisture, and fecal pH were assessed at the end of each treatment and at the end of a 1-week run-in (RI) period. In addition, the subjects completed questionnaires scoring distress severity of 3 surveyed GI symptoms. Finally, subjects recorded defecation frequency and stool consistency. Results: Nominal fecal bifidobacteria levels tended to increase after 5 g/day WBE consumption (P=0.069), whereas bifidobacteria expressed as percentage of total fecal microbiota was significantly higher upon 5 g/day WBE intake (P=0.002). Additionally, 5 g/day WBE intake induced a significant decrease in fecal content of isobutyric acid and isovaleric acid (P<0.01), markers of protein fermentation. WBE intake did not cause a change in distress severity of the 3 surveyed GI symptoms (flatulence, abdominal pain/cramps, and urge to vomit) (P>0.1). Conclusions: WBE is well tolerated at doses up to 5 g/day in healthy preadolescent children. In addition, the intake of 5 g/day exerts beneficial effects on gut parameters, in particular an increase in fecal bifidobacteria levels relative to total fecal microbiota, and reduction of colonic protein fermentation. © 2014 by European Society for Pediatric Gastroenterology, Hepatology, and Nutrition and North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition.


Damen B.,Catholic University of Leuven | Cloetens L.,University Hospital Gasthuisberg | Broekaert W.F.,Catholic University of Leuven | Broekaert W.F.,Fugeia NV | And 9 more authors.
Journal of Nutrition | Year: 2012

Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled, cross-over study. Twenty-seven healthy volunteers consumed 180 g of wheat/rye bread with or without in situ-produced AXOS (WR + and WR -, respectively) daily for 3 wk. Consumption of WR + corresponded to an AXOS intake of ~2.14 g/d. Refined wheat flour bread without AXOS (W -) (180 g/ d) was provided during the 3-wk run-in and wash-out periods. At the end of each treatment period, participants collected urine for 48 h as well as a feces sample. Additionally, all participants completed a questionnaire about stool characteristics and gastrointestinal symptoms during the last week of each period. Urinary phenol and p-cresol excretions were significantly lower after WR + intake compared to WR -. Consumption of WR + significantly increased fecal total SCFA concentrations compared to intake of W -. The effect of WR + intake was most pronounced on butyrate, with levels 70% higher than after consumption of W - in the run-in or wash-out period. Consumption of WR + tended to selectively increase the fecal levels of bifidobacteria (P = 0.06) relative to consumption of W -. Stool frequency increased significantly after intake of WR+ compared to WR -. In conclusion, consumption of breads with in situ-produced AXOS may favorably modulate intestinal fermentation and overall gastrointestinal properties in healthy humans. © 2012 American Society for Nutrition.


Damen B.,Catholic University of Leuven | Pollet A.,Catholic University of Leuven | Dornez E.,Catholic University of Leuven | Broekaert W.F.,Catholic University of Leuven | And 6 more authors.
Food Chemistry | Year: 2012

Multiple studies have revealed the prebiotic activity of cereal derived arabinoxylan oligosaccharides (AXOS). This study investigated the in situ production of AXOS during bread making. In the first part, the AXOS producing capacity of different xylanases was compared in whole meal bread making. Three mesophilic xylanases originating from Bacillus subtilis, Aspergillus niger and Hypocrea jecorina, and one thermophilic xylanase from H. jecorina (HjXynA), were used in different dosages. At dosages that did not impair dough manageability, HjXynA solubilised and cleaved the arabinoxylan fraction to the largest extent, resulting in an AXOS content of 2.1% (dry basis) and an average degree of polymerisation (avDP) of 9. In the second part, the impact of HjXynA on the AXOS levels in dietary fibre enriched breads was studied. Rye or wheat bran fortified breads treated with HjXynA yielded good quality breads with AXOS levels above 2.0% with an avDP of 26 and 19, respectively. © 2011 Elsevier Ltd. All rights reserved.


Dornez E.,Catholic University of Leuven | Verjans P.,Catholic University of Leuven | Broekaert W.F.,Fugeia NV | Cappuyns A.M.,Catholic University of Leuven | And 4 more authors.
Cereal Chemistry | Year: 2011

In situ enrichment of bread with arabinoxylan-oligosaccharides (AXOS) through enzymic degradation of wheat flour arabinoxylan (AX) by the hyperthermophilic xylanase B from Thermotoga maritima (rXTMB) was studied. The xylanolytic activity of rXTMB during breadmaking was essentially restricted to the baking phase. This prevented problems with dough processability and bread quality that generally are associated with thorough hydrolysis of the flour AX during dough mixing and fermentation. rXTMB action did not affect loaf volume. Bread with a dry matter AXOS content of 1.5% was obtained. Further increase in bread AXOS levels was achieved by combining rXTMB with xylanases from Pseudoalteromonas haloplanktis or Bacillus subtilis. Remarkably, such a combination synergistically increased the specific bread loaf volume. Assuming an average daily consumption of 180 g of fresh bread, the bread AXOS levels suffice to provide a substantial part of the AXOS intake leading to desired physiological effects in humans. ©2011 AACC International, Inc.


Pareyt B.,Catholic University of Leuven | Goovaerts M.,Catholic University of Leuven | Broekaert W.F.,Catholic University of Leuven | Broekaert W.F.,Fugeia NV | Delcour J.A.,Catholic University of Leuven
LWT - Food Science and Technology | Year: 2011

The impact of incorporation of arabinoxylan oligosaccharides (AXOS), a potential novel prebiotic, on the quality of a sugar-snap cookie type was investigated by replacing part of either the flour or the sucrose. Flour replacement by AXOS yielded unacceptable products. However, replacing up to 30% of the initial sucrose level by AXOS resulted in cookies with comparable diameter and height and only a slightly darker color than had control cookies. The present results indicate a possible role of AXOS as sucrose replacer, which has practical implications from a health point of view, since AXOS can be used to produce cookies with reduced sucrose and increased fibre levels, a reasonable consumption of which can exert beneficial physiological effects. © 2010 Elsevier Ltd.


Joye I.J.,Catholic University of Leuven | Lamberts L.,Catholic University of Leuven | Lamberts L.,Fugeia NV | Brijs K.,Catholic University of Leuven | Delcour J.A.,Catholic University of Leuven
Food Chemistry | Year: 2011

Breakfast cereals are an important part of an equilibrated diet in the Western world, making them extremely suited for carrying health benefits. Intake of γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter of the nervous system, has been related to blood pressure lowering in hypertensive individuals. In vivo, GABA is formed from glutamic acid (GA) by glutamic acid decarboxylase (GAD), a widely distributed enzyme in prokaryotic and eukaryotic species. We here enriched breakfast cereals with GABA by recipe and process optimisation. The dynamics of GA and GABA were monitored throughout the production process. Addition of exogenous recombinantly produced GAD of Yersinia intermedia increased GABA levels by 2- to 5-fold. As only trace levels of GABA (<15 ppm) and relatively low levels of its precursor (GA, <100 ppm) are present in the wheat and rice flour used, a well-thought ingredient choice (inclusion of quinoa flour (ca. 90 ppm GABA and 700 ppm GA) or bran enrichment (ca. 66 ppm GABA and 500 ppm GA)) also significantly increases the GABA content in the final flakes. Finally, a strict control of the heating steps during the production process reduces GA and GABA losses. Consumption of one portion (30 g) of the here produced enriched breakfast cereals can even meet up to 55% of the daily intake earlier reported to lower blood pressure (ca. 10 mg). © 2011 Elsevier Ltd. All rights reserved.


Damen B.,Catholic University of Leuven | Verspreet J.,Catholic University of Leuven | Pollet A.,Catholic University of Leuven | Broekaert W.F.,Catholic University of Leuven | And 3 more authors.
Molecular Nutrition and Food Research | Year: 2011

Scope: Cereal arabinoxylan (AX) is one of the main dietary fibers in a balanced human diet. To gain insight into the importance of structural features of AX for their prebiotic potential and intestinal fermentation properties, a rat trial was performed. Methods and results: A water unextractable AX-rich preparation (WU-AX, 40% purity), water extractable AX (WE-AX, 81% purity), AX oligosaccharides (AXOS, 79% purity) and combinations thereof were included in a standardized diet at a 5% AX level. WU-AX was only partially fermented in the ceco-colon and increased the level of butyrate and of butyrate producing Roseburia/E. rectale spp. Extensive fermentation of WE-AX and/or AXOS reduced the pH, suppressed relevant markers of the proteolytic breakdown and induced a selective bifidogenic response. Compared with WE-AX, AXOS showed a slightly less pronounced effect in the colon as its fermentation was virtually complete in the cecum. Combining WU-AX and AXOS caused a striking synergistic increase in cecal butyrate levels. WU-AX, WE-AX and AXOS together combined a selective bifidogenic effect in the colon with elevated butyrate levels, a reduced pH and suppressed proteolytic metabolites. Conclusion: The prebiotic potential and fermentation characteristics of cereal AX depend strongly on their structural properties and joint presence. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Wheat bran extract (WBE) is a food-grade soluble fibre preparation that is highly enriched in arabinoxylan-oligosaccharides. In this placebo-controlled cross-over human intervention trial, tolerance to WBE as well as the effects of WBE on faecal parameters, including faecal output and bowel habits, were studied. After a 2-week run-in period, twenty healthy volunteers consumed WBE (15g/d in the first week, 30g/d in the second week), oligofructose (15g/d in the first week, 30g/d in the second week) and placebo (for 2 weeks) in a random order, with 2-week washout periods between each treatment period. Subjects collected a 72h stool sample for analysis of faecal output, stool pH and stool moisture concentration. Additionally, the volunteers completed questionnaires scoring occurrence frequency and distress severity of eighteen gastrointestinal (GI) symptoms. An overall GI symptom measure was calculated to analyse the overall effect of WBE and oligofructose on GI symptoms. Intake of both 30g/d WBE and 30g/d oligofructose lowered stool pH, indicative of increased colonic fermentation, and increased stool moisture concentration as compared with placebo intake. Intake of 30g/d oligofructose increased the overall GI symptom measure by 19-fold as compared with placebo intake. Intake of WBE at doses up to 30g/d did not affect the overall GI symptom measure. WBE exerts beneficial effects on stool characteristics and is well tolerated at up to 30g/d. Oligofructose exerts comparable beneficial effects on stool characteristics. However, intake of 30g/d oligofructose appears to cause GI discomfort to some extent.


PubMed | Fugeia NV, Translational Research Center for Gastrointestinal Disorders, Ghent University and Catholic University of Leuven
Type: Clinical Trial | Journal: The British journal of nutrition | Year: 2016

Wheat bran extract (WBE), containing arabinoxylan-oligosaccharides that are potential prebiotic substrates, has been shown to modify bacterial colonic fermentation in human subjects and to beneficially affect the development of colorectal cancer (CRC) in rats. However, it is unclear whether these changes in fermentation are able to reduce the risk of developing CRC in humans. The aim of the present study was to evaluate the effects of WBE on the markers of CRC risk in healthy volunteers, and to correlate these effects with colonic fermentation. A total of twenty healthy subjects were enrolled in a double-blind, cross-over, randomised, controlled trial in which the subjects ingested WBE (10g/d) or placebo (maltodextrin, 10g/d) for 3 weeks, separated by a 3-week washout period. At the end of each study period, colonic handling of NH3 was evaluated using the biomarker lactose[15N, 15N]ureide, colonic fermentation was characterised through a metabolomics approach, and the predominant microbial composition was analysed using denaturing gradient gel electrophoresis. As markers of CRC risk, faecal water genotoxicity was determined using the comet assay and faecal water cytotoxicity using a colorimetric cell viability assay. Intake of WBE induced a shift from urinary to faecal 15N excretion, indicating a stimulation of colonic bacterial activity and/or growth. Microbial analysis revealed a selective stimulation of Bifidobacterium adolescentis. In addition, WBE altered the colonic fermentation pattern and significantly reduced colonic protein fermentation compared with the run-in period. However, faecal water cytotoxicity and genotoxicity were not affected. Although intake of WBE clearly affected colonic fermentation and changed the composition of the microbiota, these changes were not associated with the changes in the markers of CRC risk.

Loading Fugeia NV collaborators
Loading Fugeia NV collaborators