scholarly journals Gastrointestinal implications in the rat of wheat bran, oat bran and pea fibre

1992 ◽  
Vol 68 (2) ◽  
pp. 451-462 ◽  
Author(s):  
Inge Hansen ◽  
K. E. Bach Knudsen ◽  
B. O. Eggum
Keyword(s):  
Chemical Composition ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Control Diet ◽  
Mean Transit Time ◽  
Gi Tract ◽  
Fibre Diet ◽  
Oat Bran ◽  
Ranking Order ◽  
Water Holding

The gastrointestinal (GI) effects of three different dietary fibre (DF) sources: wheat bran (WB), oat bran (OB) and pea fibre (PF), were compared with a low-fibre diet in a 4-week trial with rats (initial body-weight 210 g). The DF sources varied widely in chemical composition, solubility and water-holding properties, and particle size. The DF sources were mixed into diets to comprise the same amount of non-starch polysaccharides (NSP; 135 g/kg dry matter (DM)). Compared with the control diet, all fibre-containing diets reduced apparent digestibility of DM, energy, and protein significantly but to different extents. The ranking order of faecal DM bulking followed that of NSP recovery in the faeces: WB > OB > PF > control. The elongating effect of the diets on the GI tract was most pronounced in the rats fed on the OB diet. The mean transit time (MTT) of the OB diet was similar to that of the control diet (approximately 37 h), which was significantly slower than the MTT of the WB and PF diets (approximately 23 h). The study confirms that no simple cause and effect relationship exists between chemical composition, physical properties, and physiological effects of dietary fibre and their effects along the GI tract

The effects of dietary fibre, lactose and antibiotic on the levels of skatole and indole in faeces and subcutaneous fat in growing pigs

1992 ◽  
Vol 54 (3) ◽  
pp. 413-419 ◽  
Author(s):  
S. M. Hawe ◽  
N. Walker ◽  
B. W. Moss
Keyword(s):  
Dietary Fibre ◽  
Control Diet ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Dietary Treatment ◽  
Growing Pigs ◽  
Fibre Diet ◽  
Beet Pulp ◽  
Bean Meal ◽  
Soya Bean Meal

AbstractThe effects on the production of indoles of dietary fibre, lactose and antibiotic were examined in a factorial design using 16 crossbred pigs (eight boars and eight gilts) from 40 to 90 kg live weight. The control diet was based on wheat and soya-bean meal which was partially replaced either by sugar-beet pulp (400 mg/g) or lactose (25 mg/g) or both. All diets were offered with or without the antibiotic tylosin phosphate (200 mg/kg diet). Animals were penned individually and the diet restricted to provide 1·3 M] digestible energy per kg M0·75. All faeces were collected for two 4-day periods at about 60 and 75 kg live weight. Animals were slaughtered on completion of the experiment and subcutaneous fat was sampled. Faeces and carcass fat were analysed for skatole and indole. There were no significant effects of treatments on growth rate but killing-out proportion was reduced (P< 0·05) on fibre or lactose diets with an additive effect (P< 0·001) of the combined ingredients. Dietary fibre significantly increased the daily elimination of skatole and indole and the concentration of indole in faeces but because of greater faecal bulk on the fibre diet the concentration of skatole in faecal dry matter was higher (P< 0·05) on the control diet. Dietary lactose had no effect on indole in faeces but significantly reduced the concentration and daily output of skatole. Levels of both skatole and indole in faeces tended to be reduced with dietary antibiotic which had a significant interaction with the fibre treatment on indole levels. The concentrations of skatole or indole in subcutaneous fat were neither affected by dietary treatment nor significantly correlated with concentrations or outputs in faeces.

scholarly journals Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

2015 ◽  
Vol 29 (4) ◽  
pp. 423-432 ◽  
Author(s):  
Ran Hu ◽  
Min Zhang ◽  
Benu Adhikari ◽  
Yaping Liu
Keyword(s):  
High Pressure ◽  
Cation Exchange ◽  
Wheat Bran ◽  
High Intensity ◽  
Dietary Fibre ◽  
Chemical Properties ◽  
High Pressure Homogenization ◽  
Insoluble Dietary Fibre ◽  
Physical And Chemical ◽  
Water Holding

AbstractWheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-`intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

scholarly journals Composition of faeces from human subjects consuming diets based on conventional foods containing different kinds and amounts of dietary fibre

1990 ◽  
Vol 64 (1) ◽  
pp. 171-186 ◽  
Author(s):  
Elisabet Forsum ◽  
Cecilia Eriksson ◽  
Helen Göranzon ◽  
Annica Sohlström
Keyword(s):  
Dietary Fibre ◽  
Microbial Growth ◽  
Human Subjects ◽  
Whole Grain ◽  
Fibre Diet ◽  
Conventional Foods ◽  
Faecal Bacteria ◽  
Water Holding ◽  
Soluble Components

The stool-bulking effect of dietary fibre (DF) is well-documented and believed to be important in the postulated beneficial effect of DF on human health. The aim of the present study was to investigate the digestibility of DF in relation to its stool-bulking properties and to study possible mechanisms for this effect. Four diets, based on conventional foods only, were studied in balance experiments on human subjects. Diet A contained DF mainly from whole-grain cereals while diets B1 and B2 contained DF mainly from pulses, vegetables and fruit. Diet C was a low-fibre diet. Faeces was fractionated into four fractions, each enriched in one of the following three components: undigested DF (fractions 1 + 2), faecal bacteria (fraction 3) and soluble components (fraction 4). The digestibility of DF in diets A, B1 and B2 was 0.62, 0.88 and 0.90 respectively. Subjects consuming diet A excreted slightly more fraction 3 than subjects consuming the other diets. Thus, the statement that DF of high digestibility stimulates microbial growth in the gut was not supported. The water-holding capacity of fraction 1 was studied in vitro and was found to be low. It is suggested that undigested soluble DF is important in the stool-bulking properties of DF.

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 Effect of cereal fibre source and processing on rectal epithelial cell proliferation

Gut ◽  
1997 ◽  
Vol 41 (2) ◽  
pp. 239-244 ◽  
Author(s):  
F A Macrae ◽  
D Kilias ◽  
L Selbie ◽  
M Abbott ◽  
K Sharpe ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Epithelial Cell ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Nuclear Antigen ◽  
Epithelial Cell Proliferation ◽  
High Fat ◽  
Low Fat ◽  
Biopsy Specimens ◽  
Oat Bran

Background—Low fat and wheat bran interventions significantly reduced the growth of small to large adenomas and modestly suppressed rectal epithelial cell proliferation in the Australian Polyp Prevention Project.Aim—To study the effect of unprocessed wheat bran, unprocessed oat bran and processed wheat bran (Kellogg’s All Bran) on rectal epithelial cell proliferation.Patients—Twenty subjects with recent adenomas and a high fat background diet were recruited.Methods—Rectal biopsy specimens were taken at entry and at the end of three six-week periods of oat bran (64 g/day), wheat bran (25 g/day) and All Bran (38 g/day), all in association with a diet <25% energy as fat, in a randomised cross-over trial. Each of the bran supplements had a total of 11 g dietary fibre. The biopsy specimens were fixed in methacarn and stained immunohistochemically for presence of the proliferating cell nuclear antigen (PCNA). The kinetics used to measure proliferation were labelling index, whole distribution of labelled cells, and labelled cells in the top two-fifths of crypts using analysis of variance.Results—There were no significant differences in mean labelling indexes between the four diets or in the percentage of labelled cells in the top two-fifths (p=0.59), but activity in the top two-fifths of crypts was lowest with wheat bran. The mean (SD) labelling indexes were 2.23 (0.11)% for control, 2.13 (0.08)% for wheat bran, 2.19 (0.09)% for oat bran, and 2.12 (0.08)% for All Bran. The proportion in the top two-fifths of the crypts was 2.6 (0.6)% for control, 2.15 (0.5)% for wheat bran, 3.3 (0.9)% for oat bran, and 3.1 (0.9)% for All Bran. On analysis of whole distribution, there was no significant overall effect of diets but there was a difference between subjects. Analysis including total fibre intake also did not identify effects on proliferation.Conclusion—In this study of high risk subjects with initial high fat diets, dietary fibre in association with a low fat diet had no effect on rectal epithelial cell proliferation, although wheat bran had the greatest effect on percentage of labelled cells in the top two-fifths of crypts.

scholarly journals An examination of factors which may affect the water holding capacity of dietary fibre

1981 ◽  
Vol 45 (1) ◽  
pp. 83-88 ◽  
Author(s):  
J. A. Robertson ◽  
M. A. Eastwood
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Bound Water ◽  
Water Holding Capacity ◽  
Distinct Structure ◽  
Vegetable Fibre ◽  
Acid Detergent Fibre ◽  
Method Of Measurement ◽  
Water Holding ◽  
Fibre Preparation

1. Dietary fibre has a water holding capacity (WHC) and this is a function of the fibre source and method of measurement. Water can be associated with fibre either as trapped water or bound water. This makes it difficult to predict the ability of fibre to influence stool weight in humans.2. Examination of various fibre concentrates for chemical composition, as neutral detergent fibre (NDF), acid detergent fibre (ADF) and lignin; structure, by scanning electron microscopy; WHC, by centrifugation, suggests that WHC is more a function of fibre structure than chemical composition. Cereal fibre and vegetable fibre have a different chemical composition and are structurally very distinct. Structure is also dependent on the method of fibre preparation.3. Measurement of WHC by centrifugation gives an estimate of the water which can be bound and also trapped by the fibre. The amount of trapped water will depend on the structure of the fibre whereas bound water will depend on the chemical composition.

scholarly journals Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 260 ◽  
Author(s):  
Gaetano Cardone ◽  
Paolo D’Incecco ◽  
Maria Cristina Casiraghi ◽  
Alessandra Marti
Keyword(s):  
Chemical Composition ◽  
Wheat Bran ◽  
Enzymatic Activities ◽  
Aggregation Kinetics ◽  
Replacement Level ◽  
Bread Making ◽  
Hydration Properties ◽  
Insoluble Dietary Fiber ◽  
Water Holding ◽  
By Products

This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.

scholarly journals The influence of dietary fibre source and level on the development of the gastrointestinal tract, digestibility and energy metabolism in broiler chickens

1996 ◽  
Vol 75 (3) ◽  
pp. 379-395 ◽  
Author(s):  
Henry JøRgensen ◽  
Xin-Quan Zhao ◽  
Knud Erik Bach Knudsen ◽  
Bjørn O. Eggum
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Broiler Chickens ◽  
Animal Species ◽  
Nutrient Digestibility ◽  
Metabolizable Energy ◽  
Body Protein ◽  
Oat Bran ◽  
High Fibre ◽  
Negative Effect

AbstractThe present study was undertaken to provide detailed information about the effect of fibre source (pea fibre, wheat bran or oat bran) at inclusion levels of 0, 187 and 375 g/kg diet on the development of the digestive tract, nutrient digestibility and energy and protein metabolism in broiler chickens. Heat production was measured using open-air-circuit respiration chambers. Diets with increasing levels of pea fibre decreased the DM in droppings and increased excreta output (2·5-fold) relative to DM intake. Adaptation to increased dietary fibre levels included increases in the size of the digestive system, with pea fibre exerting a stronger impact than wheat bran or oat bran. The length of the intestine, and particularly the length and weight of the caecum, increased with the fibre level. The digestibility of all nutrients also decreased with increasing fibre level. The decrease in the digestibility in relation to NSP for the three fibre sources was bigger for oat bran (0·0020 per g dietary NSP) than for pea fibre and wheat bran (0·0014 and 0·0016 per g dietary NSP) indicating that the cell walls in oat bran (aleurone and subaleurone) had a significant negative effect on the digestibility of cellular nutrients, i.e. protein and fat. The degradation of the NSP constituents was far lower in chickens than found in other animal species such as pigs and rats, thus supporting the view that chickens do not ferment fibre polymers to a great extent. Excretion of organic acids (mainly lactic acid and acetic acid) accounted for up to 2% of metabolizable energy (ME) intake with the highest excretion for the high-fibre diets. H2excretion was related to the amount of NSP degraded and indicated higher microbial fermentation with increasing fibre levels. The chickens' feed intake responded to a great extent to dietary ME concentration but expressed in terms of metabolic body size (W0·75) ME intake was depressed at the high fibre levels. Dietary NSP was able to explain between 86% (oat bran) and 96% (pea fibre) of the variation in ME concentration. The amount of energy available from fermentation of NSP appears to reach a maximum of 42 KJ/d independent of fibre source and level. Expressed in relation to ME intake the NSP fermentation contributed 3-4%. With increasing fibre intake the partitioning of retained energy between body protein and body fat changed in favour of protein.

Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient

2016 ◽  
Vol 22 (8) ◽  
pp. 759-768 ◽  
Author(s):  
Maroua Boubaker ◽  
Abdelfatteh EL Omri ◽  
Christophe Blecker ◽  
Nabiha Bouzouita
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Extraction Yield ◽  
Cynara Scolymus ◽  
Bakery Product ◽  
Lipid Contents ◽  
Total Dietary Fibre ◽  
Water Holding ◽  
By Products

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved ( P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly ( P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed.

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