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Short-chain fatty acid formation in the hindgut of rats fed oligosaccharides varying in monomeric composition, degree of polymerisation and solubility

Nilsson, Ulf LU and Nyman, Margareta LU (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)
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author
organization
publishing date
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
id
568ea047-3c25-4838-93f0-d3588459e503 (old id 151278)
date added to LUP
2007-07-18 09:58:05
date last changed
2017-11-05 03:38:46
@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},
  keyword      = {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},
  volume       = {94},
  year         = {2005},
}