scholarly journals Fermentation of dietary fibre in the intestinal tract: comparison between man and rat

1986 ◽  
Vol 55 (3) ◽  
pp. 487-496 ◽  
Author(s):  
Margareta Nyman ◽  
Nils-Georg Asp ◽  
John Cummings ◽  
Hugh Wiggins
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Intestinal Tract ◽  
Guar Gum ◽  
Regression Coefficient ◽  
Animal Experiments ◽  
Water Soluble ◽  
Physiological Effects ◽  
Similar Extent ◽  
Neutral Sugars

1. The breakdown and faecal bulking capacity of dietary fibre preparations from wheat bran, apple, cabbage, carrot, and guar gum were compared in man and rat.2. The degradation of the fibre showed good correlation between man and rat (r 0.99, regression coefficient 0.86). Wheat bran was the least well-digested, 66 and 59% of the neutral sugars being excreted in faeces of man and rat respectively. The breakdown of the fibre in apple, cabbage, carrot and guar gum was more complete and 4–29% of the neutral sugars were recovered in faeces.3. The main dietary fibre constituents in each preparation were degraded to a similar extent in man and rat. The main dietary fibre constituents of apple, carrot, cabbage and guar gum were almost completely degraded. Of the xylose in wheat bran 45% (man) and 48% (rat) were recovered in faeces. However, the percentage excretion of glucose and arabinose from bran was higher in man.4. A faecal glucan other than cellulose was identified in human faeces after guar gum, and has been provisionally identified as starch. No such glucan occurred in rat faeces.5. A good correlation between the faecal bulking capacity in man and rat was seen (r 0.97, regression coefficient 0.56). Wheat bran had the best bulking capacity, while that of apple, cabbage, carrot and guar gum was less pronounced. Faecal bulking was inversely related to the amount of fibre which was water-soluble in each preparation.6. It is concluded that this rat experimental model is useful for the prediction of fermentative breakdown and bulking capacity of dietary fibre in man. However, more comparative studies are needed to evaluate animal experiments regarding other physiological effects of dietary fibre.

scholarly journals Effect of soluble dietary fibre on the viscosity of gastrointestinal contents and the acute glycaemic response in the rat

1994 ◽  
Vol 71 (4) ◽  
pp. 563-571 ◽  
Author(s):  
D. Cameron-Smith ◽  
G. R. Collier ◽  
K. O'dea
Keyword(s):  
Small Intestine ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Guar Gum ◽  
Statistical Significance ◽  
Saline Control ◽  
Gi Tract ◽  
Glycaemic Response ◽  
Soluble Fibre ◽  
Soluble Dietary Fibre

The postprandial glycaemic response following a meal is reduced with the addition of soluble dietary fibre. The reductions in the glycaemia are thought to be due largely to increased viscosity of the gastrointestinal (GI) contents retarding digestion and absorption. The aims of the present study were to determine the effect that the GI tract has on the viscosity of meals containing different soluble fibres and to determine whether the glycaemic response of a meal (containing the soluble fibre) was predicted by the viscosity of the digesta in the small intestine. High carbohydrate diets containing 70 g soluble fibre (guar gum, xanthan gum or methylcellulose)/kg or 70 g insoluble fibre (wheat bran)/kg were diluted in water to a final fibre concentration of 18 g/kg. Following dilution the wheat bran diet had no measurable viscosity, while the viscosities of the soluble fibre diets were elevated. When the diets were fed to male Sprague–Dawley rats for 2 weeks the viscosities of the stomach and small intestinal digesta were not predicted by the viscosity of the diets measured before ingestion The action of the GI tract on the viscosity of the soluble fibres was investigatedin vitroby dilution of the diets with acidic and neutralizing solutions, mimicking gastric and duodenal secretions. Dilution of diets with either acidic and neutralizing solutions or saline control significantly lowered the viscosity of all diets, while alterations in the pH of the diets had little impact on the resultant viscosity. When fasted rats were orally administered with the differing diets (0.25 g carbohydrate/kg body weight), the postprandial glucose response was reduced following the soluble-fibre-containing meals when compared with the wheat bran-supplemented meal, although the reduction in glycaemia only reached statistical significance with xanthan supplementation. These results indicate that there are large changes in the viscosity of a meal containing soluble fibre following ingestion, and that dilution of the diet by GI secretions is important in determining the resultant viscosity in the small intestine. Furthermore, the large differences in viscosity of the GI contents following consumption of the diets containing the soluble fibres were not predictive of the postprandial glycaemic response.

scholarly journals Fermentation of dietary fibre components in the rat intestinal tract

1982 ◽  
Vol 47 (3) ◽  
pp. 357-366 ◽  
Author(s):  
Margareta Nyman ◽  
Nils-Georg Asp
Keyword(s):  
Dietary Fibre ◽  
Intestinal Tract ◽  
Guar Gum ◽  
Basal Diet ◽  
Dry Weight ◽  
Protein Digestibility ◽  
Nitrogen Excretion ◽  
Uronic Acids ◽  
Faecal Nitrogen ◽  
Micro Organisms

1. The fermentative breakdown of dietary fibre from various sources in the intestinal tract was studied using rat balance experiments and gas–liquid chromatrographic analysis of dietary fibre monomers in feed and faeces.2. On a basal diet with 690 g maize starch/kg but no added fibre, small but detectableamounts of polymeric glucose, rhamnose, arabinose, xylose, galactose, mannose and uronic acids, i.e. sugars occurring in dietary fibre, were excreted in faeces.3. Dietary fibre in wheat bran was rather resistant to fermentation; 63% was recoveredin the faeces. Guar gum, on the other hand, was almost completely fermented, whereas 19 and 25% of the uronic acids in low and high methoxylated pectin respectively, were excreted in faeces. The various constituents of sugar-beet dietary fibre (approximately equal amounts of arabinose-based hemicellulose, pectin and non-starch glucan (cellulose)) showedquite variable availability for micro-organisms in that 6–12% of the arabinose, 17–25% of the uronic acids, and 52–58% of the cellulose were recovered in the faeces.4. Faecal nitrogen excretion increased on addition of any one of the dietary fibre preparations studied, resulting in decreased true and apparent protein digestibility values.5. The faecal dry weight increment was most pronounced when feeding bran and could then almost be accounted for by the remaining fibre and by protein. The less-prominent bulking effect ot guar gum and pectins, that were much more extensively fermented, could be only partly explained by dietary fibre and protein.

scholarly journals Ingestion of the soluble dietary fibre, polydextrose, increases calcium absorption and bone mineralization in normal and total-gastrectomized rats

2000 ◽  
Vol 84 (5) ◽  
pp. 655-661 ◽  
Author(s):  
Hiroshi Hara ◽  
Takuya Suzuki ◽  
Yoritaka Aoyama
Keyword(s):  
Small Intestine ◽  
Dietary Fibre ◽  
Short Chain Fatty Acid ◽  
Guar Gum ◽  
Calcium Absorption ◽  
Bone Mineralization ◽  
Water Soluble ◽  
Soluble Fibre ◽  
Soluble Dietary Fibre

We previously demonstrated that feeding a highly fermentable and water-soluble dietary fibre, guar-gum hydrolysate (GGH) increased intestinal absorption of insoluble Ca salts in total-gastrectomized rats. In the present study, we examined the effects of feeding a less fermentable and water-soluble fibre, polydextrose (PD), on Ca absorption and bone mineralization in the normal and total-gastrectomized rats in comparison with the effects of GGH. Apparent Ca absorption was severely lowered by gastrectomy, and PD feeding (50 g/kg diet) partially restored the reduction of Ca absorption similarly to GGH feeding (50 g/kg diet). PD feeding also increased the Ca absorption in normal rats, but not GGH feeding. Femur Ca concentration was reduced with gastrectomy. Feeding PD for 21 d increased the bone Ca concentration in both normal and gastrectomized rats, but GGH feeding did not. In rats fed PD, pH of the caecal contents was lower than in rats fed fibre-free and GGH diets; however, soluble Ca concentration in the caecal contents was not different between the diet groups. Short-chain fatty acid concentrations were much lower in the PD groups than in the GGH groups. We also examinedin vitroCa absorption by using everted sacs of the small intestine. Addition of PD to the serosal medium of the ileal sacs increased Ca absorption, but addition of GGH did not. These results suggest that the small intestine rather than the large intestine is responsible for the increase in Ca absorption in rats fed PD, and suggests that the mechanism for the increase by PD may be different from that by GGH.

scholarly journals Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

2021 ◽  
Author(s):  
Jonas J. Atzler ◽  
Aylin W. Sahin ◽  
Eimear Gallagher ◽  
Emanuele Zannini ◽  
Elke K. Arendt
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Reducing Sugars ◽  
Guar Gum ◽  
Chemical Properties ◽  
In Vitro Digestion ◽  
Exchange Chromatography ◽  
Wheat Starch

AbstractConsumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, specific volume and hardness), as well as the release of reducing sugars during in vitro digestion. High performance anion exchange chromatography with coupled pulsed amperometric detection (HPAEC-PAD) was used to determine the FODMAP levels (contents of mannitol, sorbitol, fructose in excess of glucose, fructans and α-galactooligosaccharides) of both dough and bread. Prototypes were compared with wheat flour-based breads (bakers’ flour with and without wheat bran addition) to assess the performance of these prototypes. Prototypes showed a decreased quality compared to a baker’s flour control, however, a quality comparable to commercial wheat bran breads was found. This in combination with a lower release of reducing sugars during in vitro digestion underline the potential of fibre enriched breads as part of a healthier and more palateable low FODMAP diet. Furthermore, this study highlights the importance of the type (viscous and insoluble) and the concentration of fibres used. Application of psyllium in a concentration of 3 g/100 g showed the most beneficial impact on both physical (specific volume, hardness after 0 h and 24 h) and nutritional aspects of bread.

scholarly journals Experimental model for in vivo determination of dietary fibre and its effect on the absorption of nutrients in the small intestine

1981 ◽  
Vol 45 (2) ◽  
pp. 283-294 ◽  
Author(s):  
Ann-Sofie Sandberg ◽  
H. Andersson ◽  
B. Hallgren ◽  
Kristina Hasselblad ◽  
B. Isaksson ◽  
...  
Keyword(s):  
Small Intestine ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Dry Weight ◽  
Direct Analysis ◽  
Fresh Weight ◽  
Wet Weight ◽  
Definition Of

1. An experimental model for the determination of dietary fibre according to the definition of Trowell et al. (1976) is described. Food was subjected to in vivo digestion in ileostomy patients, and the ileostomy contents were collected quantitatively, the polysaccharide components of which were analysed by gas–liquid chromatography and the Klason lignin by gravimetric determination. The model was used for the determination of dietary fibre in AACC (American Association of Cereal Chemists), wheat bran and for studies on the extent of hydrolysis of wheat-bran fibre in the stomach and small intestine. The effect of wheat bran on ileostomy losses of nitrogen, starch and electrolytes was also investigated.2. Nine patients with established ileostomies were studied during two periods while on a constant low-fibre diet. In the second period 16 g AACC wheat bran/d was added to the diet. The ileostomy contents and duplicate portions of the diet were subjected to determinations of wet weight, dry weight, water content, fibre components, starch, N, sodium and potassium.3. The wet weight of ileostomy contents increased by 94 g/24 h and dry weight by 10 g/24 h after consumption of bran. The dietary fibre of AACC bran, determined as the increase in polysaccharides and lignin of ileostomy contents after consumption of bran, was 280 g/kg fresh weight (310 g/kg dry matter). Direct analysis of polysaccharides and lignin in bran gave a value of 306 g/kg fresh weight. Of the added bran hemicellulose and cellulose 80–100% and 75–100% respectively were recovered in ileostomy contents. There was no significant difference between the two periods in amount of N, starch and K found in the ileostomy contents. The Na excretion increased during the ‘bran’ period and correlated well with the wet weight of ileostomy contents.4. In conclusion, it seems probable that determination of dietary fibre by in vivo digestion in ileostomy patients comes very close to the theoretical definition of dietary fibre, as the influence of bacteria in the ileum seems small. Bacterial growth should be avoided by using a technique involving the change of ileostomy bags every 2 h and immediate deep-freezing of the ileostomy contents. True dietary fibre can be determined by direct analysis of polysaccharides and lignin in the food, at least in bran. Very little digestion of hemicellulose and cellulose from bran occurs in the stomach and small bowel. The 10–20% loss in some patients may be due to digestion by the gastric juice or to bacterial fermentation in the ileum, or both. The extra amount of faecal N after consumption of bran, reported by others, is probably produced in the large bowel.

Vitamin Update

1992 ◽  
Vol 13 (5) ◽  
pp. 185-194
Author(s):  
John N. Udall ◽  
Harry L. Greene
Keyword(s):  
Nutrient Balance ◽  
Animal Experiments ◽  
Nutrient Status ◽  
Water Soluble ◽  
Limited Data ◽  
Vitamin Deficiencies ◽  
Biochemical Measurements ◽  
Symptoms And Signs ◽  
Breast Fed ◽  
Apparently Healthy

Pediatricians should be aware of the recommended daily allowances (RDAs) for vitamins. They also should have knowledge of the symptoms and signs of vitamin deficiencies and excesses so as to be able to institute treatment before severe and permanent functional impairment of vital organs occurs. In this article, the RDAs for vitamins will be discussed, followed by an update of fatsoluble and water-soluble vitamins. Recommended Daily Allowances (Table 1) In principle, the RDAs are based on various kinds of evidence: 1) nutrient intakes of fully breast-fed infants and of apparently healthy people from their food supply; 2) studies of subjects maintained on diets containing low or deficient levels of a nutrient, followed by correction of the deficit with measured amounts of the nutrient; 3) nutrient balance studies that measure nutrient status in relation to intake; 4) biochemical measurements of tissue saturation or adequacy of molecular function in relation to nutrient intake; 5) epidemiologic observations of nutrient status in populations in relation to intake; and 6) in some cases, extrapolation of data from animal experiments. In practice, there are limited data on which to base the RDAs.1 It should be recognized that all RDAs are somewhat arbitrary and generally on the high side.

scholarly journals The Anti-Obesity Effect of Polysaccharide-Rich Red Algae (Gelidium amansii) Hot-Water Extracts in High-Fat Diet-Induced Obese Hamsters

Marine Drugs ◽  
2019 ◽  
Vol 17 (9) ◽  
pp. 532
Author(s):  
Yang ◽  
Chiu ◽  
Lu ◽  
Liu ◽  
Chiang
Keyword(s):  
Red Algae ◽  
Guar Gum ◽  
Uncoupling Protein ◽  
Water Extract ◽  
Diet Group ◽  
Water Soluble ◽  
Hot Water ◽  
Peroxisome Proliferator ◽  
High Fat ◽  
Gelidium Amansii

This study investigated the anti-obesity effect of a polysaccharide-rich red algae Gelidium amansii hot-water extract (GHE) in high-fat (HF) diet-induced obese hamsters. GHE contained 68.54% water-soluble indigestible carbohydrate polymers. Hamsters were fed with a HF diet for 5 weeks to induce obesity, and then randomly divided into: HF group, HF with 3% guar gum diet group, HF with 3% GHE diet group, and HF with orlistat (200 mg/kg diet) group for 9 weeks. The increased weights of body, liver, and adipose in the HF group were significantly reversed by GHE supplementation. Lower plasma leptin, tumor necrosis factor-α, and interleukin-6 levels were observed in the GHE+HF group compared to the HF group. GHE also increased the lipolysis rate and decreased the lipoprotein lipase activity in adipose tissues. GHE induced an increase in the phosphorylation of AMP-activated protein kinase (AMPK) and the protein expressions of peroxisome proliferator-activated receptor alpha (PPARα) and uncoupling protein (UCP)-2 in the livers. The decreased triglyceride and total cholesterol in the plasma and liver were also observed in obese hamsters fed a diet with GHE. These results suggest that GHE exerts a down-regulation effect on hepatic lipid metabolism through AMPK phosphorylation and up-regulation of PPARα and UCP-2 in HF-induced obese hamsters.

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