Question of the week - Week of 27-Nov-2019

In ingredients such as wheat or rye, which component promotes viscosity of intestinal content?

Question of the week

See a clue in the article Xylanases


Correct answer

In the case of cereals like wheat and rye, soluble arabinoxylan (approximately 30% of the total) is what promotes a “viscous” nature of the intestinal contents. This viscosity effect can have a negative influence on the gut microbiota.