Fermentation of oat fiber in the rat intestinal tract : A study of different cellular areas
(1988) In American Journal of Clinical Nutrition 48(2). p.274-278- Abstract
Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more fermentable (62% and 55% of the intake, respectively). Fiber from commercial bran (37% soluble) was most extensively fermented; only 19% of the fiber could be detected in feces. The fecal dry weight with the husk in the diet was significantly (p < 0.001) higher than that for the other preparations. Most of the fecal dry weight increment for husk... (More)
Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more fermentable (62% and 55% of the intake, respectively). Fiber from commercial bran (37% soluble) was most extensively fermented; only 19% of the fiber could be detected in feces. The fecal dry weight with the husk in the diet was significantly (p < 0.001) higher than that for the other preparations. Most of the fecal dry weight increment for husk (~95%) could be accounted for as fiber whereas only 45-65% of the increment was undegraded fiber for the other preparations. An additional 20-30% could be explained by protein and ~15% by fat with these preparations.
(Less)
- author
- Nyman, M. G.L. LU and Asp, N. G.L. LU
- organization
- publishing date
- 1988-01-01
- type
- Contribution to journal
- publication status
- published
- subject
- in
- American Journal of Clinical Nutrition
- volume
- 48
- issue
- 2
- pages
- 5 pages
- publisher
- Oxford University Press
- external identifiers
-
- pmid:2841840
- scopus:0023807597
- ISSN
- 0002-9165
- DOI
- 10.1093/ajcn/48.2.274
- language
- English
- LU publication?
- yes
- id
- a3a760e6-df80-4215-b05c-08d4b762a78b
- date added to LUP
- 2018-10-16 20:04:39
- date last changed
- 2024-01-15 04:21:31
@article{a3a760e6-df80-4215-b05c-08d4b762a78b,
abstract = {{<p>Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more fermentable (62% and 55% of the intake, respectively). Fiber from commercial bran (37% soluble) was most extensively fermented; only 19% of the fiber could be detected in feces. The fecal dry weight with the husk in the diet was significantly (p < 0.001) higher than that for the other preparations. Most of the fecal dry weight increment for husk (~95%) could be accounted for as fiber whereas only 45-65% of the increment was undegraded fiber for the other preparations. An additional 20-30% could be explained by protein and ~15% by fat with these preparations.</p>}},
author = {{Nyman, M. G.L. and Asp, N. G.L.}},
issn = {{0002-9165}},
language = {{eng}},
month = {{01}},
number = {{2}},
pages = {{274--278}},
publisher = {{Oxford University Press}},
series = {{American Journal of Clinical Nutrition}},
title = {{Fermentation of oat fiber in the rat intestinal tract : A study of different cellular areas}},
url = {{http://dx.doi.org/10.1093/ajcn/48.2.274}},
doi = {{10.1093/ajcn/48.2.274}},
volume = {{48}},
year = {{1988}},
}