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Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose.

Nyman, Margareta LU (2002) In British Journal of Nutrition 87(Suppl 2). p.163-168
Abstract
The bulking index (i.e. the increase in faecal fresh weight in gram per gram indigestible carbohydrate ingested) with oligofructose and inulin is similar to that produced with other easily fermented fibres such as pectins and gums. Most studies in man have been performed at a level of 15 g/d and more investigations on lower intakes are needed to appoint the least intake for an effect. Concerning short-chain fatty acids (SCFA) most studies have been using oligofructose and points at an increased butyric acid formation in the caecum of rats. In one study on rats with inulin high caecal proportions of propionic acid were obtained. As inulin has a higher molecular weight than oligofructose it might be speculated if this could be a reason to... (More)
The bulking index (i.e. the increase in faecal fresh weight in gram per gram indigestible carbohydrate ingested) with oligofructose and inulin is similar to that produced with other easily fermented fibres such as pectins and gums. Most studies in man have been performed at a level of 15 g/d and more investigations on lower intakes are needed to appoint the least intake for an effect. Concerning short-chain fatty acids (SCFA) most studies have been using oligofructose and points at an increased butyric acid formation in the caecum of rats. In one study on rats with inulin high caecal proportions of propionic acid were obtained. As inulin has a higher molecular weight than oligofructose it might be speculated if this could be a reason to the different SCFA-profile formed. No effects on faecal concentrations of SCFA in humans have been revealed with inulin and oligofructose, which neither is expected as most of the SCFA formed during the fermentation already has been absorbed or utilized by the colonic mucosa. (Less)
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organization
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Contribution to journal
publication status
published
subject
keywords
Dietary Fiber : metabolism, Fatty Acids, Volatile : metabolism, Feces, Fermentation, Human, Intestine, Large : metabolism, Inulin : metabolism, Models, Animal, Oligosaccharides : metabolism, Dietary Carbohydrates : metabolism, Cathartics : metabolism
in
British Journal of Nutrition
volume
87
issue
Suppl 2
pages
163 - 168
publisher
Cambridge University Press
external identifiers
  • wos:000176469700005
  • scopus:0036082325
ISSN
1475-2662
DOI
10.1079/BJN/2002533
language
English
LU publication?
yes
id
41ee0898-c62f-4632-ac65-68e1bdad8828 (old id 109065)
date added to LUP
2007-07-18 10:42:10
date last changed
2017-12-10 03:38:49
@article{41ee0898-c62f-4632-ac65-68e1bdad8828,
  abstract     = {The bulking index (i.e. the increase in faecal fresh weight in gram per gram indigestible carbohydrate ingested) with oligofructose and inulin is similar to that produced with other easily fermented fibres such as pectins and gums. Most studies in man have been performed at a level of 15 g/d and more investigations on lower intakes are needed to appoint the least intake for an effect. Concerning short-chain fatty acids (SCFA) most studies have been using oligofructose and points at an increased butyric acid formation in the caecum of rats. In one study on rats with inulin high caecal proportions of propionic acid were obtained. As inulin has a higher molecular weight than oligofructose it might be speculated if this could be a reason to the different SCFA-profile formed. No effects on faecal concentrations of SCFA in humans have been revealed with inulin and oligofructose, which neither is expected as most of the SCFA formed during the fermentation already has been absorbed or utilized by the colonic mucosa.},
  author       = {Nyman, Margareta},
  issn         = {1475-2662},
  keyword      = {Dietary Fiber : metabolism,Fatty Acids,Volatile : metabolism,Feces,Fermentation,Human,Intestine,Large : metabolism,Inulin : metabolism,Models,Animal,Oligosaccharides : metabolism,Dietary Carbohydrates : metabolism,Cathartics : metabolism},
  language     = {eng},
  number       = {Suppl 2},
  pages        = {163--168},
  publisher    = {Cambridge University Press},
  series       = {British Journal of Nutrition},
  title        = {Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose.},
  url          = {http://dx.doi.org/10.1079/BJN/2002533},
  volume       = {87},
  year         = {2002},
}