scholarly journals Short-Chain Fatty Acids Decrease the Frequency of Spontaneous Contractions of Longitudinal Muscle via Enteric Nerves in Rat Distal Colon

2004 ◽  
Vol 54 (5) ◽  
pp. 483-493 ◽  
Author(s):  
Shigeyuki Ono ◽  
Shin-ichiro Karaki ◽  
Atsukazu Kuwahara
Keyword(s):  
Fatty Acids ◽  
Longitudinal Muscle ◽  
Distal Colon ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Enteric Nerves ◽  
Rat Distal Colon ◽  
Spontaneous Contractions ◽  
Chain Fatty Acids

Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model

2016 ◽  
Vol 12 (7) ◽  
pp. 637-646 ◽  
Author(s):  
Pittaya Chaikham ◽  
Arunee Apichartsrangkoon ◽  
Srivilai Worametrachanon ◽  
Tom Van de Wiele
Keyword(s):  
Fatty Acids ◽  
Lactobacillus Casei ◽  
Distal Colon ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Microbial Ecosystem ◽  
Gelatinized Starch ◽  
Metabolic Activities ◽  
Chain Fatty Acids

Abstract The prospect of Lactobacillus casei 01 and pasteurized purple-rice drinks on modulating colon microbiome by using a simulator of the human intestinal microbial ecosystem was investigated. Accordingly, L. casei 01 alone and with pasteurized purple-rice drink were administered into the proximal and distal colons. In consequence, some colon bacteria and their metabolic activities were examined. The results showed that upon modulating the colon microbiota by L. casei 01 alone with pasteurized germinated-purple-rice drink in the distal colon, acetate and propionate (short-chain fatty acids) were equivalently elevated but other treatments performed differently. Based on the profile of colon microbiota, most treatments stimulated the highest number of lactobacilli followed by bifidobacteria, while other undesirable bacteria were moderately diminished. In overall, larger gelatinized starch in the rice drinks enabled by pasteurization triggered off better modulating impact than by pressurization.

scholarly journals Effects of BARLEYmax and high-β-glucan barley line on short-chain fatty acids production and microbiota from the cecum to the distal colon in rats

PLoS ONE ◽  
2019 ◽  
Vol 14 (6) ◽  
pp. e0218118 ◽  
Author(s):  
Seiichiro Aoe ◽  
Chiemi Yamanaka ◽  
Miki Fuwa ◽  
Taiga Tamiya ◽  
Yasunori Nakayama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Distal Colon ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Barley Line ◽  
Chain Fatty Acids

scholarly journals Content of short-chain fatty acids in the hindgut of rats fed processed bean (Phaseolus vulgaris) flours varying in distribution and content of indigestible carbohydrates

2001 ◽  
Vol 86 (3) ◽  
pp. 379-389 ◽  
Author(s):  
Åsa M. Henningsson ◽  
E. Margareta ◽  
G. L. Nyman ◽  
Inger M. E. Björck
Keyword(s):  
Fatty Acids ◽  
Phaseolus Vulgaris ◽  
Butyric Acid ◽  
Total Concentration ◽  
Distal Colon ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Low Level ◽  
Retrograded Starch ◽  
Chain Fatty Acids

Red kidney beans (Phaseolus vulgaris) processed to differ in distribution and content of indigestible carbohydrates were used to study hindgut fermentability and production of short-chain fatty acids (SCFA). Bean flours with low or high content of resistant starch (RS), mainly raw and physically-inaccessible starch, were obtained by milling the beans before or after boiling. Flours containing retrograded starch and with a high or low content of oligosaccharides were prepared by autoclaving followed by freeze-drying with or without the boiling water. Six diets were prepared from these flours yielding a total concentration of indigestible carbohydrates of 90 or 120 g/kg (dry weight basis). The total fermentability of the indigestible carbohydrates was high with all diets (80–87 %). Raw and physically-inaccessible starch was more readily fermented than retrograded starch (97–99 %v.86–95 %; P<0·05). Non-starch glucans were fermented to a lesser extent than RS, but the fermentability was higher (P<0·05) in the case of autoclaved (50–54 %) than boiled beans (37–41 %). The distribution between acetic, propionic and butyric acid in the caecum was similar for all diets, with a comparatively high percentage of butyric acid (approximately 18). However, with diets containing the high amounts of RS, the butyric acid concentration was significantly higher in the distal colon than in the proximal colon (P=0·009 and P=0·047 for the high- and low-level diets respectively), whereas it remained constant, or decreased along the colon in the case of the other diets. Furthermore, the two diets richest in RS also promoted the highest percentages of butyric acid in the distal colon (24 and 17v.12 and 12–16 for the high- and low-level diets respectively).

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