A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose.
(2011) In Food & Nutrition Research 55.- Abstract
- Background: Dietary fibre is fermented by the colonic microbiota to carboxylic acids (CA), with potential
health effects associated in particular with butyric and propionic acid.
Objective: To investigate the formation of CA in the hindgut of healthy rats fed dietary fibre from different
fractions of wheat shorts, a by-product of the milling of wheat.
Design: Rats were fed dietary fibre (80 g/kg feed per day for 7 days) from wheat shorts and fractions thereof
(ethanol-soluble, water-soluble and insoluble fractions), oligofructose (OF) diet and a mixture of
oligofructose and raffinose (OR) diet.
Results: The water-soluble fraction, with a high content of arabinoxylan (AX),... (More) - Background: Dietary fibre is fermented by the colonic microbiota to carboxylic acids (CA), with potential
health effects associated in particular with butyric and propionic acid.
Objective: To investigate the formation of CA in the hindgut of healthy rats fed dietary fibre from different
fractions of wheat shorts, a by-product of the milling of wheat.
Design: Rats were fed dietary fibre (80 g/kg feed per day for 7 days) from wheat shorts and fractions thereof
(ethanol-soluble, water-soluble and insoluble fractions), oligofructose (OF) diet and a mixture of
oligofructose and raffinose (OR) diet.
Results: The water-soluble fraction, with a high content of arabinoxylan (AX), increased the formation of
propionic acid in the hindgut and lowered the ratio of acetic to propionic acid in the portal blood of rats.
High levels and proportions of butyric acid were seen in rats fed the OR diet. The pattern of CA resulting
from the ethanol-soluble diet, mainly composed of fructan and raffinose, was more similar to that of the OF
diet than the OR diet.
Conclusions: The high formation of propionic acid with the water-soluble fraction may be attributed to the
high AX content. The results also indicate that the wheat fructans produced more propionic acid and less
butyric acid than oligofructose. It may furthermore be speculated that the increased formation of butyrate
with the OR diet was due to synergistic effects of the components in this diet. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2200222
- author
- Haskå, Lina LU ; Andersson, Roger and Nyman, Margareta LU
- organization
- publishing date
- 2011
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food & Nutrition Research
- volume
- 55
- article number
- 6397
- publisher
- Co-Action Publishing
- external identifiers
-
- pmid:22022302
- scopus:84860649409
- pmid:22022302
- ISSN
- 1654-661X
- DOI
- 10.3402/fnr.v55i0.6397
- project
- ANTIDIABETIC FOOD CENTRE
- 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
- 78dae60b-f730-4f9a-be3c-8b769e8d24a0 (old id 2200222)
- date added to LUP
- 2016-04-01 13:50:13
- date last changed
- 2023-09-17 05:58:24
@article{78dae60b-f730-4f9a-be3c-8b769e8d24a0,
abstract = {{Background: Dietary fibre is fermented by the colonic microbiota to carboxylic acids (CA), with potential<br/><br>
health effects associated in particular with butyric and propionic acid.<br/><br>
Objective: To investigate the formation of CA in the hindgut of healthy rats fed dietary fibre from different<br/><br>
fractions of wheat shorts, a by-product of the milling of wheat.<br/><br>
Design: Rats were fed dietary fibre (80 g/kg feed per day for 7 days) from wheat shorts and fractions thereof<br/><br>
(ethanol-soluble, water-soluble and insoluble fractions), oligofructose (OF) diet and a mixture of<br/><br>
oligofructose and raffinose (OR) diet.<br/><br>
Results: The water-soluble fraction, with a high content of arabinoxylan (AX), increased the formation of<br/><br>
propionic acid in the hindgut and lowered the ratio of acetic to propionic acid in the portal blood of rats.<br/><br>
High levels and proportions of butyric acid were seen in rats fed the OR diet. The pattern of CA resulting<br/><br>
from the ethanol-soluble diet, mainly composed of fructan and raffinose, was more similar to that of the OF<br/><br>
diet than the OR diet.<br/><br>
Conclusions: The high formation of propionic acid with the water-soluble fraction may be attributed to the<br/><br>
high AX content. The results also indicate that the wheat fructans produced more propionic acid and less<br/><br>
butyric acid than oligofructose. It may furthermore be speculated that the increased formation of butyrate<br/><br>
with the OR diet was due to synergistic effects of the components in this diet.}},
author = {{Haskå, Lina and Andersson, Roger and Nyman, Margareta}},
issn = {{1654-661X}},
language = {{eng}},
publisher = {{Co-Action Publishing}},
series = {{Food & Nutrition Research}},
title = {{A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose.}},
url = {{https://lup.lub.lu.se/search/files/3616868/2202173}},
doi = {{10.3402/fnr.v55i0.6397}},
volume = {{55}},
year = {{2011}},
}