Researchers at the University of Nebraska-Lincoln are studying whether specific types of corn fiber could be used to improve gut health — potentially creating a new market for Nebraska-grown corn.
Andrew Benson, a UNL professor of food science and technology and director of the Nebraska Food for Health Center, is leading research focused on arabinoxylan, a type of fiber found in corn.
Fiber passes through the upper digestive tract before reaching the colon, where gut microbes break it down. But Benson says fiber is not one-size-fits-all — different types can affect the microbiome in different ways.
“Saying to eat more fiber is like telling you to exercise more,” Benson said. “We know we need to do it, but what type of exercise is right for you?”
The research team is studying different structures of arabinoxylan in corn and how those structures affect the gut microbiome.
“The idea here is to really pair a type of arabinoxylan to individuals’ microbiomes,” Benson said. “Which one is right for you?”
Researchers have identified candidate corn genotypes with different arabinoxylan traits. The team plans to select two or three varieties for a human clinical study, which is expected to begin recruiting participants next fall.
Participants will likely consume tortillas made with the outer portion of the corn kernel, where the arabinoxylan is found. Researchers will evaluate participants’ gut microbiomes along with health indicators from blood and urine samples, including markers related to inflammation and metabolism.
If the research is successful, the work could eventually lead to specialized food products designed to support human health.
The project also includes breeding efforts to move the desired arabinoxylan traits from older corn genetics into commercially
“Within a few years we would have commercially into specialized food products targeted for human health, a new market,” Benson said.
Benson said the research could add value to Nebraska corn while allowing other portions of the kernel to continue serving existing markets such as fermentation and biofuels.
The project is funded in part by the Nebraska Corn Board and brings together researchers from areas including plant science, nutrition, food science and microbiology.
