The cholesterol-lowering effect of oats and oat beta glucan: modes of action and potential role of bile acids and the microbiome

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dc.contributor.authorJoyce, Susan A.
dc.contributor.authorKamil, Alison
dc.contributor.authorFleige, Lisa
dc.contributor.authorGahan, Cormac G. M.
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderPepsiCoen
dc.date.accessioned2019-12-03T12:49:08Z
dc.date.available2019-12-03T12:49:08Z
dc.date.issued2019-11-27
dc.description.abstractConsumption of sufficient quantities of oat products has been shown to reduce host cholesterol and thereby modulate cardiovascular disease risk. The effects are proposed to be mediated by the gel-forming properties of oat β-glucan which modulates host bile acid and cholesterol metabolism and potentially removes intestinal cholesterol for excretion. However, the gut microbiota has emerged as a major factor regulating cholesterol metabolism in the host. Oat β-glucan has been shown to modulate the gut microbiota, particularly those bacterial species that influence host bile acid metabolism and production of short chain fatty acids, factors which are regulators of host cholesterol homeostasis. Given a significant role for the gut microbiota in cholesterol metabolism it is likely that the effects of oat β-glucan on the host are multifaceted and involve regulation of microbe-host interactions at the gut interface. Here we consider the potential for oat β-glucan to influence microbial populations in the gut with potential consequences for bile acid metabolism, reverse cholesterol transport (RCT), short-chain fatty acid (SCFA) production, bacterial metabolism of cholesterol and microbe-host signaling.en
dc.description.sponsorshipScience Foundation of Ireland (Cabala 16/ERA-HDHL/3358)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid171en
dc.identifier.citationJoyce, S. A., Kamil, A., Fleige, L. and Gahan, C. G. M. (2019) 'The Cholesterol-Lowering Effect of Oats and Oat Beta Glucan: Modes of Action and Potential Role of Bile Acids and the Microbiome', Frontiers in Nutrition, 6, 171. (15pp.) doi: 10.3389/fnut.2019.00171en
dc.identifier.doi10.3389/fnut.2019.00171en
dc.identifier.eissn2296-861X
dc.identifier.endpage15en
dc.identifier.journaltitleFrontiers in Nutritionen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9304
dc.identifier.volume6en
dc.language.isoenen
dc.publisherFrontiers Mediaen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.rights© 2019 Joyce, Kamil, Fleige and Gahan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectMicrobiomeen
dc.subjectMicrobiotaen
dc.subjectOat beta glucanen
dc.subjectBileen
dc.subjectPropionateen
dc.subjectCholesterolen
dc.titleThe cholesterol-lowering effect of oats and oat beta glucan: modes of action and potential role of bile acids and the microbiomeen
dc.typeArticle (peer-reviewed)en
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