Short-chain fatty acid formation in the hindgut of rats fed oligosaccharides varying in monomeric composition, degree of polymerisation and solubility
(2005) In British Journal of Nutrition 94(5). p.705-713- Abstract
- The contents of short-chain fatty acids were investigated in rats fed lactitol, lactulose and four fructo-oligosaccharides of different degree of polymerisation and solubility. Fructo-oligosaccharides with a low degree of polymerisation (2-8) generated the highest levels of butyric acid all along the hindgut, whereas fructo-oligosaccharides with a high degree of polymerisation (10-60) generated the highest levels of propionic acid. These specific differences were also generally reflected in the caecal pools and molar proportions of short-chain fatty acids. The lower solubility of the fructo-oligosaccharides was related to a lower degree of caecal fermentation. Lactulose and lactitol yielded high proportions of acetic acid and low... (More)
- The contents of short-chain fatty acids were investigated in rats fed lactitol, lactulose and four fructo-oligosaccharides of different degree of polymerisation and solubility. Fructo-oligosaccharides with a low degree of polymerisation (2-8) generated the highest levels of butyric acid all along the hindgut, whereas fructo-oligosaccharides with a high degree of polymerisation (10-60) generated the highest levels of propionic acid. These specific differences were also generally reflected in the caecal pools and molar proportions of short-chain fatty acids. The lower solubility of the fructo-oligosaccharides was related to a lower degree of caecal fermentation. Lactulose and lactitol yielded high proportions of acetic acid and low proportions of butyric acid. It is concluded that both the degree of polymerisation and the solubility may affect short-chain fatty acid formation, whereas the fructose content per se seem to be of less importance. This may be of interest when designing foods with specific health effects. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/151278
- author
- Nilsson, Ulf LU and Nyman, Margareta LU
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Short-chain fatty acids, Fructo-oligosaccharides, Lactulose, Lactitol
- in
- British Journal of Nutrition
- volume
- 94
- issue
- 5
- pages
- 705 - 713
- publisher
- Cambridge University Press
- external identifiers
-
- pmid:16277772
- wos:000233096600013
- scopus:27944471416
- ISSN
- 1475-2662
- DOI
- 10.1079/BJN20051531
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 568ea047-3c25-4838-93f0-d3588459e503 (old id 151278)
- date added to LUP
- 2016-04-01 12:05:52
- date last changed
- 2023-11-11 12:46:37
@article{568ea047-3c25-4838-93f0-d3588459e503, abstract = {{The contents of short-chain fatty acids were investigated in rats fed lactitol, lactulose and four fructo-oligosaccharides of different degree of polymerisation and solubility. Fructo-oligosaccharides with a low degree of polymerisation (2-8) generated the highest levels of butyric acid all along the hindgut, whereas fructo-oligosaccharides with a high degree of polymerisation (10-60) generated the highest levels of propionic acid. These specific differences were also generally reflected in the caecal pools and molar proportions of short-chain fatty acids. The lower solubility of the fructo-oligosaccharides was related to a lower degree of caecal fermentation. Lactulose and lactitol yielded high proportions of acetic acid and low proportions of butyric acid. It is concluded that both the degree of polymerisation and the solubility may affect short-chain fatty acid formation, whereas the fructose content per se seem to be of less importance. This may be of interest when designing foods with specific health effects.}}, author = {{Nilsson, Ulf and Nyman, Margareta}}, issn = {{1475-2662}}, keywords = {{Short-chain fatty acids; Fructo-oligosaccharides; Lactulose; Lactitol}}, language = {{eng}}, number = {{5}}, pages = {{705--713}}, publisher = {{Cambridge University Press}}, series = {{British Journal of Nutrition}}, title = {{Short-chain fatty acid formation in the hindgut of rats fed oligosaccharides varying in monomeric composition, degree of polymerisation and solubility}}, url = {{http://dx.doi.org/10.1079/BJN20051531}}, doi = {{10.1079/BJN20051531}}, volume = {{94}}, year = {{2005}}, }