Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose.
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/109065
- author
- Nyman, Margareta LU
- organization
- publishing date
- 2002
- type
- 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
- 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
- 41ee0898-c62f-4632-ac65-68e1bdad8828 (old id 109065)
- date added to LUP
- 2016-04-01 11:35:47
- date last changed
- 2023-11-10 17:31:34
@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}},
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}},
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}},
doi = {{10.1079/BJN/2002533}},
volume = {{87}},
year = {{2002}},
}