Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/130337
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Type: Journal article
Title: A high amylose wheat diet improves gastrointestinal health parameters and gut microbiota in male and female mice
Author: Lim, S.M.
Choo, J.M.
Li, H.
O'Rielly, R.
Carragher, J.
Rogers, G.B.
Searle, I.
Robertson, S.A.
Page, A.J.
Muhlhausler, B.
Citation: Foods, 2021; 10(2):220
Publisher: MDPI
Issue Date: 2021
ISSN: 2304-8158
2304-8158
Statement of
Responsibility: 
See Meng Lim, Jocelyn M. Choo, Hui Li, Rebecca O’Rielly, John Carragher, Geraint B. Rogers ... et al.
Abstract: High amylose wheat (HAW) contains more resistant starch than standard amylose wheat (SAW) and may have beneficial effects on gastrointestinal health. However, it is currently unclear whether these effects differ according to the level of HAW included in the diet or between males and females. Male and female C57BL/6 mice (n = 8/group/sex) were fed SAW65 (65% SAW; control), HAW35 (35% HAW), HAW50 (50% HAW) or HAW65 (65% HAW) diet for eight weeks. Female but not male, mice consuming any amount of HAW exhibited accelerated gastric emptying compared to SAW65 group. In both sexes, relative colon weights were higher in the HAW65 group compared to SAW65 group and in females, relative weights of the small intestine and cecum were also higher in the HAW65 group. In females only, colonic expression of Pyy and Ocln mRNAs were higher in the HAW65 group compared to HAW35 and HAW50 groups. In both sexes, mice consuming higher amounts of HAW (HAW50 or HAW65) had increased fecal bacterial load and relative abundance of Bacteroidetes phylum and reduced relative abundance of Firmicutes compared to SAW65 group. These data are consistent with a beneficial impact of HAW on gastrointestinal health and indicate dose-dependent and sex-specific effects of HAW consumption.
Keywords: gastrointestinal health; gut microbiota; high amylose wheat; resistant starch
Rights: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
RMID: 1000033883
DOI: 10.3390/foods10020220
Grant ID: http://purl.org/au-research/grants/arc/FT130100525
http://purl.org/au-research/grants/nhmrc/1155179
Appears in Collections:Medicine publications

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