The Blue Muffin Study - Impact of gut physiology and function on the formation of bioactive oligomers upon dietary fibre consumption

The present proposal builds on the Unpuzzle+ project, which was supported by the Lantmännen Research Foundation (2023–2024) and the Swedish Research Council (2022–2026). In the Unpuzzle+ project, we developed an analytical workflow to generate, purify and quantify oligomers (i.e., small pieces) of dietary fibre (DF) produced through enzymatic hydrolysis or during the gut microbiota fermentation process. Particularly, we focused on producing and isolating oligomers from wheat arabinoxylan (WAX) and oat beta glucan (OBG) and further confirmed their biological potential by exploring their interaction with receptors present in intestinal and immune system cells. The outcome of that project was a method that allows us to generate, isolate, and quantify these oligomers, whether they're produced by enzymes or by gut bacteria during fermentation. We also revealed how different oligomers can induce structure-dependent effects, and how their profile can change throughout gut microbiota fermentation and between individuals, using simulation of human colonic fermentation.

Now, in the Blue Muffin study, we are expanding on this work to understand formation dynamics of bioactive oligomers in humans. We will define how factors like gut transit time, luminal environment and gut microbiota profile and functioning impact the production of these bioactive oligomers after ingestion of a DF-source food. This knowledge will allow us to determine key parameters to predict the formation of bioactive oligomers in humans that, combined with the knowledge on structural characterization and production of oligomers acquired in Unpuzzle+, will allow us to design DF and bioactive oligomers with desired health effects to specific individuals.