ArticleMicroorganisms2026
In Vivo and In Vitro Effects of Fermentable Dietary Fiber from High-Amylose Wheat Containing Resistant Starch on the Intestinal Environment: A Randomized, Double-Blind, Placebo-Controlled, Human Trial.
Article in Microorganisms, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of fermentable dietary fiber derived from high-amylose wheat (HAW) flour on the intestinal environment using an in vitro fecal fermentation assay and a randomized, double-blind, parallel-group clinical trial. Digested HAW flour was fractionated into total dietary fiber (TDF), resistant starch (RS), and non-RS dietary fiber (DF-RS) fractions. Fecal culture tests were used to quantify short-chain fatty acid (SCFA) production and microbiota composition after cultivation. In the randomized, double-blind, parallel-group trial, 76 healthy adults consumed HAW-containing food (dietary fiber: 5.5 g/day, RS: 2.9 g/day) or control food (dietary fiber: 0.7 g/day, RS: n.d.) for 2 weeks. Both RS and DF-RS increased SCFA production, with TDF having even stronger effects, suggesting enhanced fermentability in the presence of multiple types of fermentable dietary fibers. In the human trial, HAW-containing food intake did not significantly alter bowel movement frequency compared with the control. However, HAW-containing food consumption significantly reduced the levels of p-cresol, a representative gut-derived proteolytic metabolite linked to intestinal dysbiosis. No significant differences were observed in other secondary endpoints. Intake of HAW-derived foods appears to promote SCFA production and improve the intestinal environment by reducing p-cresol accumulation. Overall, these results highlight HAW flour as a practical prebiotic ingredient that helps support gut health.
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