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Content of short-chain fatty acids in the hindgut of rats fed processed bean (Phaseolus vulgaris) flours varying in distribution and content of indigestible carbohydrates

Henningsson, A M LU ; Nyman, Margareta LU and Björck, I M LU (2001) In British Journal of Nutrition 86(3). p.89-379
Abstract

Red kidney beans (Phaseolus vulgaris) processed to differ in distribution and content of indigestible carbohydrates were used to study hindgut fermentability and production of short-chain fatty acids (SCFA). Bean flours with low or high content of resistant starch (RS), mainly raw and physically-inaccessible starch, were obtained by milling the beans before or after boiling. Flours containing retrograded starch and with a high or low content of oligosaccharides were prepared by autoclaving followed by freeze-drying with or without the boiling water. Six diets were prepared from these flours yielding a total concentration of indigestible carbohydrates of 90 or 120 g/kg (dry weight basis). The total fermentability of the indigestible... (More)

Red kidney beans (Phaseolus vulgaris) processed to differ in distribution and content of indigestible carbohydrates were used to study hindgut fermentability and production of short-chain fatty acids (SCFA). Bean flours with low or high content of resistant starch (RS), mainly raw and physically-inaccessible starch, were obtained by milling the beans before or after boiling. Flours containing retrograded starch and with a high or low content of oligosaccharides were prepared by autoclaving followed by freeze-drying with or without the boiling water. Six diets were prepared from these flours yielding a total concentration of indigestible carbohydrates of 90 or 120 g/kg (dry weight basis). The total fermentability of the indigestible carbohydrates was high with all diets (80-87 %). Raw and physically-inaccessible starch was more readily fermented than retrograded starch (97-99 % v. 86-95 %; ). Non-starch glucans were fermented to a lesser extent than RS, but the fermentability was higher in the case of autoclaved (50-54 %) than boiled beans (37-41 %). The distribution between acetic, propionic and butyric acid in the caecum was similar for all diets, with a comparatively high percentage of butyric acid (approximately 18). However, with diets containing the high amounts of RS, the butyric acid concentration was significantly higher in the distal colon than in the proximal colon ( and for the high- and low-level diets respectively), whereas it remained constant, or decreased along the colon in the case of the other diets. Furthermore, the two diets richest in RS also promoted the highest percentages of butyric acid in the distal colon (24 and 17 v. 12 and 12-16 for the high- and low-level diets respectively).

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organization
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Contribution to journal
publication status
published
subject
keywords
Animals, Cecum/metabolism, Dietary Carbohydrates/administration & dosage, Dietary Fiber/administration & dosage, Fabaceae, Fatty Acids, Volatile/metabolism, Fermentation, Male, Microscopy, Electron, Scanning, Plants, Medicinal, Rats, Rats, Wistar
in
British Journal of Nutrition
volume
86
issue
3
pages
11 pages
publisher
Cambridge University Press
external identifiers
  • pmid:11570990
  • scopus:0034814674
ISSN
0007-1145
DOI
10.1079/BJN2001423
language
English
LU publication?
yes
id
bcb8fb8b-d27f-494d-9260-7cb3703a8b41
date added to LUP
2018-10-16 18:03:44
date last changed
2020-03-18 03:54:22
@article{bcb8fb8b-d27f-494d-9260-7cb3703a8b41,
  abstract     = {<p>Red kidney beans (Phaseolus vulgaris) processed to differ in distribution and content of indigestible carbohydrates were used to study hindgut fermentability and production of short-chain fatty acids (SCFA). Bean flours with low or high content of resistant starch (RS), mainly raw and physically-inaccessible starch, were obtained by milling the beans before or after boiling. Flours containing retrograded starch and with a high or low content of oligosaccharides were prepared by autoclaving followed by freeze-drying with or without the boiling water. Six diets were prepared from these flours yielding a total concentration of indigestible carbohydrates of 90 or 120 g/kg (dry weight basis). The total fermentability of the indigestible carbohydrates was high with all diets (80-87 %). Raw and physically-inaccessible starch was more readily fermented than retrograded starch (97-99 % v. 86-95 %; ). Non-starch glucans were fermented to a lesser extent than RS, but the fermentability was higher in the case of autoclaved (50-54 %) than boiled beans (37-41 %). The distribution between acetic, propionic and butyric acid in the caecum was similar for all diets, with a comparatively high percentage of butyric acid (approximately 18). However, with diets containing the high amounts of RS, the butyric acid concentration was significantly higher in the distal colon than in the proximal colon ( and for the high- and low-level diets respectively), whereas it remained constant, or decreased along the colon in the case of the other diets. Furthermore, the two diets richest in RS also promoted the highest percentages of butyric acid in the distal colon (24 and 17 v. 12 and 12-16 for the high- and low-level diets respectively).</p>},
  author       = {Henningsson, A M and Nyman, Margareta and Björck, I M},
  issn         = {0007-1145},
  language     = {eng},
  number       = {3},
  pages        = {89--379},
  publisher    = {Cambridge University Press},
  series       = {British Journal of Nutrition},
  title        = {Content of short-chain fatty acids in the hindgut of rats fed processed bean (Phaseolus vulgaris) flours varying in distribution and content of indigestible carbohydrates},
  url          = {http://dx.doi.org/10.1079/BJN2001423},
  doi          = {10.1079/BJN2001423},
  volume       = {86},
  year         = {2001},
}