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
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See a clue in the article Xylanases

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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.