Non-fermented compositions comprising a cereal based fraction and a probiotic and uses thereof

Abstract

The present invention relates to a non-fermented composition having the ability to increase the formation of butyric acid in the colon and comprising at least one cereal based fraction and at least one isolated probiotic strain of Lactobacillus as well as the use of said non-fermented composition as a synbiotic and for treatment of the metabolic syndrome, ulcerative colitis, Crohns disease, Irritable bowel syndrome (IBS), or Inflammatory bowel disease (IBD). The non-fermented composition of the invention is useful for the maintenance of a healthy gut-mucosa and / or for the provision of an increased barrier function of the gutmucosa.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to a non-fermented composition having the ability to increase the formation of butyric acid in the colon, as well as to different uses of said non-fermented composition such as for the maintenance of a healthy gut-mucosa by the provision of an increased barrier function.BACKGROUND ART[0002]Butyric acid and glutamine have been proposed to be important for colonic health. Pure barley β-glucans have been shown to give comparatively high amounts of butyric acid, and germinated barley foodstuff, obtained from brewer's spent grain (BSG), containing high amounts of β-glucans and glutamine, has been reported to reduce the inflammatory response in the colon of subjects with ulcerative colitis.[0003]There has been much recent interest in the relationship between dietary fiber, health-promoting bacteria and the prevention of inflammatory bowel diseases, which include Crohn's disease and ulcerative colitis.[0004]Dietary fiber i...

AI Technical Summary

Benefits of technology

[0069]In conclusion, in the experiments performed in accordance with the present invention, barley in the form of whole grain barley, Brewers spent grain or malted barley in combination with a probiotic strain gave rise to a considerable increase in the formation of butyric acid in the colon, see table 4, and blood, see table 5, compared to the situation when the barley fractions were given by themselves. As can be seen in table 5, the increase is more than doubled for WGB and Malt, and almost doubled for BSG in blood. The commercial interest of a composition comprising these components is realized in view of the many beneficial effects connected with butyric acid. Thus, the formation of CA, not only butyric acid, increased when the probiotic strain L. rhamnosus was added to the barley fractions, though most effects were shown together with WBG, e.g. increased butyric acid levels in cecum and portal blood. In view of the similiarities of the cereals barley, oat and rye, it is expected that the same results will be obtained with the other cereals as well.

Problems solved by technology

High amounts of probiotic bacteria may obstruct the proliferation of pathogenic bacteria.

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