Each new year we read about commitments to health and wellness, with both personal messages and media reporting on improving health outcomes. In keeping with this New Year tradition, our newest Food for Thought topic is the Gut Microbiome.

The gut microbiome consists of trillions of microorganisms that live in human and animal digestive tracts. These organisms are essential to the health of their hosts, with research showing they can affect everything from body weight to mental wellbeing.

The Cereals & Grains Association has collected years of research that explores the science behind the impact of cereals and grains on digestive health, and the role they play in this dense and varied microbial system. We have curated these resources that display impactful research related to the gut microbiome.

Resources

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Cereal Foods World Articles

• May/June 2020

  The Science of Prebiotics
  
  

• January/February 2019

  Looking at the Global Food System with an Analytical Lens
  
  

• May/June 2017

  The Dietary Fibers–FODMAPs Controversy
  
  

• Sept/Oct 2017

  Pea Hull Fiber: A Dietary Fiber to Modulate Gastrointestinal Function and Gut Microbiota

2019 Cereals & Grains Association Scientific Advisory Panel Report

The full report is available upon request. Contact Cereals & Grains Association here.

Cereals & Grains Meetings

Cereals17

• Title: Game Changers in Nutrition Workshop
  Authors: B. R. Hamaker, Whistler Center for Carbohydrate Research, West Lafayette, IN, USA
  
  
• Title: Effect of processing on nutritional and rheological properties of pulse crops: benefits of ‘by-products’
  Authors: W. J. Dahl, University of Florida, Gainesville, FL, USA
  
  
• Title: Link between dietary fiber, colonic microbiota and health
  Authors: Y. E. Tuncil (1), B. R. Hamaker (2), (1) Food Science Department Purdue University, West Lafayette, IN, USA; (2) Whistler Center for Carbohydrate Research, West Lafayette, IN, USA
  
  
• Poster: Polysaccarides and Fibers
  Authors: A. Evans, Principal Scientist (1), M. De Souza (1), L. Spence (1), K. Canene-Adams (1), K. Karnik (1), M. Marzorati (2,3), (1) Tate and Lyle, Hoffman Estates, IL, USA; (2) ProDigest, Gent, BELGIUM; (3) CMET, University of Ghent, Gent, BELGIUM
  
  
• Poster: Health Benefits
  Authors: L. Shi (1,2), Y. Zhao (1), S. Sang (1), (1) North Carolina A&T State University, Kannapolis, NC, USA; (2) General Hospital of Ningxia Medical University, Yinchuan, CHINA

Cereals14

• Special Session Presentation: Gut Microbiota The New Frontier - The Role of Cereal Grains and Fiber
  Authors: D. Rose University of Nebraska, Lincoln. NE, U.S.A.
  
  
• Poster: Exploring the relationship between corn arabinoxylan structure and gut bacterial growth behavior
  Authors: X. NIE (1), E. Martens (2), B. Hamaker (1) (1) Purdue University, West Lafayette, IN, U.S.A.; (2) University of Michigan, Medical School, Ann arbor, MI, U.S.A.
  
  
• Poster: Repeated cooking and freezing of whole wheat flour modifies in vitro starch digestion and fecal fermentation
  Authors: J. A. ARCILA-CASTILLO (1), D. J. Rose (1) University of Nebraska Lincoln, Lincoln, NE, U.S.A.

Cereals & Grains Association Bookstore

Cereals & Grains Association Members get a 10% Discount on all bookstore purchases

• Dietary Fibre: New Frontiers for Food and Health
  Editors:  J. W. van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping​
  
  
• Rye and Health
  Editors:  Kaisa Poutanen and Per Åman
  
  
• Whole Grain Foods in Health and Disease
  Editors:  Len Marquart, Joanne L. Slavin, and R. Gary Fulcher
  
  
• Digestibility and Amino Acid Availability in Cereals and Oilseeds
  Editors:  John W. Finely and Daniel T. Hopkins

AACC Approved Methods of Analysis, 11th Edition (Subscription Required)

The ​AACC Approved Methods of Analysis are recognized internationally and are accepted as "gold standard" tools for assessing the quality and safety of grains and grain products. This collection of collaboratively evaluated methods enables food scientists in industry, academia, and government to ensure consumers have high-quality and nutritious foods. Through collective efforts and expertise, scientists can apply methods that measure the impacts on the gut microbiome.

• Fiber Methods​
• Vitamins Methods​
• Sugars Methods​
• Gluten Methods

Not Subscribed to Methods? Learn How to Get Access!

Additional Resources

Volume 128 / Issue 11 / 14 December 2022
Title: Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomised cross-over trial with two parallel groups​
Authors: Salla Laito, Niina Valkonen, Oskar Laaksonen, Marko Kalliomäki, Tuula Tuure and Kaisa M. Linderborg
http://doi.org/10.1017/S0007114522000332​

World Journal of Diabetes, 2020 Feb 15; 11(2): 26–32.
Title: Weight loss induced by whole grain-rich diet is through a gut microbiota-independent mechanism
Authors: Wen-Chi Wu, Akio Inui, and Chih-Yen Chen
doi: 10.4239/wjd.v11.i2.26​

Volume 13, Article 5641 (2022)
Title: Genetic analysis of seed traits in Sorghum bicolor that affect the human gut microbiome​
Authors: Qinnan Yang, Mallory Van Haute, Nate Korth, Scott E. Sattler, John Toy, Devin J. Rose, James C. Schnable & Andrew K. Benson
DOI: https://doi.org/10.1038/s41467-022-33419-1

​Gut Microbes Journal
Volume 14, 2022 - Issue 1
Title: Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods
Authors: Caroline Smith, Mallory J. Van Haute, Yibo Xian, Rafael R. Segura Munoz, Sujun Liu, Robert J. Schmaltz, Amanda E. Ramer-Tait & Devin J. Ross
https://doi.org/10.3389/fmicb.2017.01764

British Journal of Nutrition
Volume 112/ Issue 52/ Oct. 2014
Title: Impact of whole grains on the gut microbiota: the next frontier for oats?​
Author: Devin J. Rose
http://dx.doi.org/10.1017/S0007114514002244