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Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats

Henningsson, Asa M LU ; Björck, Inger M E LU and Nyman, E Margareta G L LU (2002) In Journal of Nutrition 132(10). p.104-3098
Abstract

The fermentability and pattern of short-chain fatty acids (SCFA) formed in the hindgut of rats given various combinations of dietary fibers (DF) and resistant starch (RS) were investigated. Highly fermentable indigestible carbohydrates, i.e., guar gum (GG), pectin (Pec) and high amylose cornstarch (HAS), and a DF with a relatively high resistance to fermentation, i.e., wheat bran (WB), were included. The substrates were studied individually or as mixtures (GG + Pec, GG + WB and HAS + WB, 1:1, wt/wt indigestible carbohydrate basis) at a total concentration of 100 g indigestible carbohydrates/kg diet and fed to rats for 13 d. Rats fed Pec had a high proportion of acetic acid in the cecum (76 +/- 2% of total SCFA), whereas those fed GG had... (More)

The fermentability and pattern of short-chain fatty acids (SCFA) formed in the hindgut of rats given various combinations of dietary fibers (DF) and resistant starch (RS) were investigated. Highly fermentable indigestible carbohydrates, i.e., guar gum (GG), pectin (Pec) and high amylose cornstarch (HAS), and a DF with a relatively high resistance to fermentation, i.e., wheat bran (WB), were included. The substrates were studied individually or as mixtures (GG + Pec, GG + WB and HAS + WB, 1:1, wt/wt indigestible carbohydrate basis) at a total concentration of 100 g indigestible carbohydrates/kg diet and fed to rats for 13 d. Rats fed Pec had a high proportion of acetic acid in the cecum (76 +/- 2% of total SCFA), whereas those fed GG had the highest proportion of propionic acid (31 +/- 4%, P <0.0005). Rats fed GG and Pec had low proportions of butyric acid (6 +/- 1 and 10 +/- 1%, respectively), whereas those fed both had a higher proportion of butyric acid (15 +/- 3%, P < 0.05). Consequently, the cecal butyric acid pool was twice as high in rats fed the GG + Pec mixture (44 +/- 9 micro mol) as in those fed the individual components (19 +/- 2 and 21 +/- 3 micro mol, respectively, P < 0.05). Rats fed HAS with WB had a greater fecal excretion of SCFA (184 +/- 19 micro mol/d) than those fed the individual components (77 +/- 10 and 116 +/- 12 micro mol/d in rats fed HAS and WB, respectively P < 0.05), suggesting that incorporation of WB delayed the site of fermentation of HAS to the distal part of the hindgut. In conclusion, the combination of indigestible carbohydrates may affect both SCFA patterns and the site of SCFA release in the rat hindgut.

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publication status
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keywords
Animals, Cecum/metabolism, Colon/metabolism, Dietary Fiber/administration & dosage, Fatty Acids, Volatile/metabolism, Feces/chemistry, Fermentation, Male, Random Allocation, Rats, Rats, Wistar, Solubility, Starch/administration & dosage
in
Journal of Nutrition
volume
132
issue
10
pages
7 pages
publisher
Oxford University Press
external identifiers
  • scopus:0036792197
  • pmid:12368401
ISSN
0022-3166
DOI
10.1093/jn/131.10.3098
language
English
LU publication?
yes
id
5a71d051-7fa4-412c-86fb-84fddb2ebc39
date added to LUP
2018-10-16 18:08:13
date last changed
2021-09-19 03:57:39
@article{5a71d051-7fa4-412c-86fb-84fddb2ebc39,
  abstract     = {<p>The fermentability and pattern of short-chain fatty acids (SCFA) formed in the hindgut of rats given various combinations of dietary fibers (DF) and resistant starch (RS) were investigated. Highly fermentable indigestible carbohydrates, i.e., guar gum (GG), pectin (Pec) and high amylose cornstarch (HAS), and a DF with a relatively high resistance to fermentation, i.e., wheat bran (WB), were included. The substrates were studied individually or as mixtures (GG + Pec, GG + WB and HAS + WB, 1:1, wt/wt indigestible carbohydrate basis) at a total concentration of 100 g indigestible carbohydrates/kg diet and fed to rats for 13 d. Rats fed Pec had a high proportion of acetic acid in the cecum (76 +/- 2% of total SCFA), whereas those fed GG had the highest proportion of propionic acid (31 +/- 4%, P &lt;0.0005). Rats fed GG and Pec had low proportions of butyric acid (6 +/- 1 and 10 +/- 1%, respectively), whereas those fed both had a higher proportion of butyric acid (15 +/- 3%, P &lt; 0.05). Consequently, the cecal butyric acid pool was twice as high in rats fed the GG + Pec mixture (44 +/- 9 micro mol) as in those fed the individual components (19 +/- 2 and 21 +/- 3 micro mol, respectively, P &lt; 0.05). Rats fed HAS with WB had a greater fecal excretion of SCFA (184 +/- 19 micro mol/d) than those fed the individual components (77 +/- 10 and 116 +/- 12 micro mol/d in rats fed HAS and WB, respectively P &lt; 0.05), suggesting that incorporation of WB delayed the site of fermentation of HAS to the distal part of the hindgut. In conclusion, the combination of indigestible carbohydrates may affect both SCFA patterns and the site of SCFA release in the rat hindgut.</p>},
  author       = {Henningsson, Asa M and Björck, Inger M E and Nyman, E Margareta G L},
  issn         = {0022-3166},
  language     = {eng},
  number       = {10},
  pages        = {104--3098},
  publisher    = {Oxford University Press},
  series       = {Journal of Nutrition},
  title        = {Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats},
  url          = {http://dx.doi.org/10.1093/jn/131.10.3098},
  doi          = {10.1093/jn/131.10.3098},
  volume       = {132},
  year         = {2002},
}