Advanced

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.

Haskå, Lina LU ; Andersson, Roger and Nyman, Margareta LU (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:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food & Nutrition Research
volume
55
publisher
Co-action Publishing
external identifiers
  • pmid:22022302
  • scopus:84860649409
ISSN
1654-661X
DOI
10.3402/fnr.v55i0.6397
language
English
LU publication?
yes
id
78dae60b-f730-4f9a-be3c-8b769e8d24a0 (old id 2200222)
date added to LUP
2011-11-09 12:05:00
date last changed
2017-01-15 03:53:19
@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.},
  articleno    = {6397},
  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          = {http://dx.doi.org/10.3402/fnr.v55i0.6397},
  volume       = {55},
  year         = {2011},
}