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Harris HC, Morrison DJ, Edwards CA. Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro - a systematic scoping review and secondary analysis. Crit Rev Food Sci Nutr 2020; 61:3892-3903. [PMID: 32865002 DOI: 10.1080/10408398.2020.1809991] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Short chain fatty acids (SCFA) are produced by bacterial fermentation of non-digestible carbohydrates (NDC) and have many potential tissue and SCFA specific actions, from providing fuel for colonic cells to appetite regulation. Many studies have described the fermentation of different carbohydrates, often using in vitro batch culture. As evidence-based critical evaluation of substrates selectively promoting production of individual SCFA is lacking, we performed a systematic scoping literature review. Databases were searched to identify relevant papers published between 1900 and 12/06/2016. Search terms included In vitro batch fermentation and In vitro short chain fatty acid production. Articles were considered for essential criteria allowing equivalent comparison of SCFA between NDC. Seventy seven articles were included in the final analysis examining 29 different carbohydrates. After 24-hour fermentation, galacto-oligosaccharide ranked highest for butyrate and total SCFA production and second for acetate production. Rhamnose ranked highest for propionate production. The lowest SCFA production was observed for kiwi fiber, polydextrose, and cellulose. This review demonstrates that choosing a substrate to selectively enhance a specific SCFA is difficult, and the molar proportion of each SCFA produced by individual substrates may be misleading. Instead the rate and ratio of SCFA production should be evaluated in parallel.
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Affiliation(s)
- Hannah C Harris
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, UK.,Scottish Universities Environmental Research Centre, University of Glasgow, Glasgow, UK
| | - Douglas J Morrison
- Scottish Universities Environmental Research Centre, University of Glasgow, Glasgow, UK
| | - Christine A Edwards
- Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, UK
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Bussolo de Souza C, Jonathan M, Isay Saad SM, Schols HA, Venema K. Characterization and in vitro digestibility of by-products from Brazilian food industry: Cassava bagasse, orange bagasse and passion fruit peel. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2018.08.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Mollard RC, Luhovyy BL, Smith C, Anderson GH. Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men--a randomized crossover trial. Appl Physiol Nutr Metab 2014; 39:1360-5. [PMID: 25302637 DOI: 10.1139/apnm-2014-0170] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Whether pulse components can be used as value-added ingredients in foods formulated for blood glucose (BG) and food intake (FI) control requires investigation. The objective of this study was to examine of the effects of pea components on FI at an ad libitum meal, as well as appetite and BG responses before and after the meal. In a repeated-measures crossover trial, men (n = 15) randomly consumed (i) pea hull fibre (7 g), (ii) pea protein (10 g), (iii) pea protein (10 g) plus hull fibre (7 g), (iv) yellow peas (406 g), and (v) control. Pea hull fibre and protein were served with tomato sauce and noodles, while yellow peas were served with tomato sauce. Control was noodles and tomato sauce. FI was measured at a pizza meal (135 min). Appetite and BG were measured pre-pizza (0-135 min) and post-pizza (155-215 min). Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control. At 30 min, BG was lower after protein plus fibre and yellow peas compared with fibre and control, whereas at 45 and 75 min, protein plus fibre and yellow peas led to lower BG compared with fibre (p < 0.05). Following the pizza meal (155 min), yellow peas led to lower BG compared with fibre (p < 0.05). No differences were observed in FI or appetite. This trial supports the use of pea components as value-added ingredients in foods designed to improve glycemic control.
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Affiliation(s)
- Rebecca C Mollard
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada
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Min FF, Hu JL, Nie SP, Xie JH, Xie MY. In vitro fermentation of the polysaccharides from Cyclocarya paliurus leaves by human fecal inoculums. Carbohydr Polym 2014; 112:563-8. [DOI: 10.1016/j.carbpol.2014.06.027] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2014] [Revised: 05/28/2014] [Accepted: 06/11/2014] [Indexed: 11/29/2022]
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Yang J, Xiao A, Wang C. Novel development and characterisation of dietary fibre from yellow soybean hulls. Food Chem 2014; 161:367-75. [PMID: 24837964 DOI: 10.1016/j.foodchem.2014.04.030] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2014] [Revised: 04/03/2014] [Accepted: 04/04/2014] [Indexed: 10/25/2022]
Abstract
Dietary fibres (DFs) from yellow soybean hulls (Glycine max) were developed by mimicking pH in the human digestive system. Using both traditional AOAC991.43 and newly developed AOAC2011.25 methods, DFs were quantified, and their physicochemical properties were characterised by determining colour, particle size, water absorption and solubility capacity. Viscoelastic properties of the fibres with whole wheat flours were evaluated using dynamic rheological measurements. The results showed that colour of lightness (L value) was significantly improved (p<0.05). The levels of soluble, insoluble, and total dietary fibres determined by 2011.25 were 2.6±0.7%, 85.9±0.4%, and 88.5±0.8% (as is), respectively. There was an approximately 50% increase of total dietary fibre in the treatment, which reached 98.6±0.8% (dry basis). The results clearly indicated that acid-base hydrolysis and autoclaving processes in yellow soybean hulls could significantly boost total dietary fibre content, which has potential application in snacks.
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Affiliation(s)
- Jun Yang
- Frito-Lay R&D, 7701 Legacy Drive, Plano, TX 75024, USA.
| | - Anhong Xiao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China.
| | - Chunwei Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
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Hu JL, Nie SP, Li C, Xie MY. In vitro fermentation of polysaccharide from the seeds of Plantago asiatica L. by human fecal microbiota. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.04.006] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Scientific Opinion on the substantiation of a health claim related to sugar beet fibre and decreasing intestinal transit time pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2467] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Klosterbuer A, Roughead ZF, Slavin J. Benefits of Dietary Fiber in Clinical Nutrition. Nutr Clin Pract 2011; 26:625-35. [DOI: 10.1177/0884533611416126] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Van Loo J. The specificity of the interaction with intestinal bacterial fermentation by prebiotics determines their physiological efficacy. Nutr Res Rev 2009; 17:89-98. [PMID: 19079918 DOI: 10.1079/nrr200377] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The concept of prebiotic food ingredients is an important recent development in nutrition. The concept has attracted a great deal of attention, and many food ingredients (mainly dietary carbohydrates) have been claimed to be 'prebiotic'. It is emphasised that in order to be called prebiotic, a compound should be: (1) non-digestible; (2) fermentable; (3) fermentable in a selective way. These properties should be demonstrated in human volunteers in at least two independent dietary intervention trials. On the basis of published and unpublished results, it is shown in the present paper that the way in which a prebiotic influences intestinal fermentation is the key to its physiological properties. This statement is illustrated mainly by considering an established group of prebiotics, the beta(2-1) fructans. These linear molecules show a strong discontinuity in physicochemical properties as the chains become longer. The beta(2-1) fructans with a chain length of up to ten monomer units are very soluble and are particularly 'bifidogenic'. Longer chains (ten to sixty-five monomer units) are poorly soluble in water, they have less pronounced bifidogenic properties, and they are fermented more slowly. It was observed that a combination of short-chain and long-chain fructans (Synergy 1) is physiologically (for example, increasing mineral absorption, suppressing carcinogenesis, modulating lipid metabolism, etc) more active than the individual fractions. A possible mechanism is described in the present review. From an in-depth overview of the literature it is confirmed that for prebiotic action, the 'selectivity principle' for intestinal fermentation is determinative for the type and for the efficiency of physiological activity. It is confirmed that prebiotics act through their influence on intestinal fermentation.
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Affiliation(s)
- Jan Van Loo
- ORAFTI, Aandorenstraat 1, B3300 Tienen, Belgium.
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Turnbull CM, Baxter AL, Johnson SK. Water-binding capacity and viscosity of Australian sweet lupin kernel fibre underin vitroconditions simulating the human upper gastrointestinal tract. Int J Food Sci Nutr 2009; 56:87-94. [PMID: 16019318 DOI: 10.1080/09637480500081080] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
There is currently little understanding of the physicochemical properties in the human gastrointestinal tract of Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKF), a novel food ingredient with potential for the fibre enrichment of foods such as baked goods. Since physicochemical properties of dietary fibres have been related to beneficial physiological effects in vivo, this study compared water-binding capacity and viscosity of LKF with that of other fibres currently used for fibre-enrichment of baked goods, under in vitro conditions simulating the human upper gastrointestinal tract. At between 8.47 and 11.07 g water/g dry solids, LKF exhibited water-binding capacities that were significantly higher (P < 0.05) than soy fibre, pea hull fibre, cellulose and wheat fibre at all of the simulated gastrointestinal stages examined. Similarly, viscosity of LKF was significantly higher (P < 0.05) than that of the other fibres at all simulated gastrointestinal stages. The relatively high water-binding capacity and viscosity of LKF identified in this study suggests that this novel fibre ingredient may elicit different and possibly more beneficial physiological effects in the upper human gastrointestinal tract than the conventional fibre ingredients currently used in fibre-enriched baked goods manufacture. We are now performing human studies to investigate the effect of LKF in the diet on health-related gastrointestinal events.
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Affiliation(s)
- Cathryn M Turnbull
- School of Exercise and Nutrition Sciences, Faculty of Health and Behavioural Sciences, Deakin University, Burwood, Victoria, Australia
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Serena A, Hedemann MS, Bach Knudsen KE. Influence of dietary fiber on luminal environment and morphology in the small and large intestine of sows. J Anim Sci 2008; 86:2217-27. [PMID: 18310497 DOI: 10.2527/jas.2006-062] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, the effect of feeding different types and amounts of dietary fiber (DF) on luminal environment and morphology in the small and large intestine of sows was studied. Three diets, a low-fiber diet (LF) and 2 high-fiber diets (high fiber 1, HF1, and high fiber 2, HF2) were used. Diet LF (DF, 17%; soluble DF 4.6%) was based on wheat and barley, whereas the 2 high-fiber diets (HF1: DF, 43%; soluble DF, 11.0%; and HF2: DF, 45%; soluble DF, 7.6%) were based on wheat and barley supplemented with different coproducts from the vegetable food and agroindustry (HF1 and HF2: sugar beet pulp, potato pulp, and pectin residue; HF2: brewers spent grain, seed residue, and pea hull). The diets were fed for a 4-wk period to 12 sows (4 receiving each diet). Thereafter, the sows were killed 4 h postfeeding, and digesta and tissue samples were collected from various parts of the small and large intestine. The carbohydrates in the LF diet were well digested in the small intestine, resulting in less digesta in all segments of the intestinal tract. The fermentation of nonstarch polysaccharides in the large intestine was affected by the chemical composition and physicochemical properties. The digesta from pigs fed the LF diet provided low levels of fermentable carbohydrates that were depleted in proximal colon, whereas for pigs fed the 2 high-DF diets, the digesta was depleted of fermentable carbohydrates at more distal locations of the colon. The consequence was an increased retention time, greater DM percentage, decreased amount of material, and a decreased tissue weight after feeding the LF diet compared with the HF diets. The concentration of short-chain fatty acids was consistent with the fermentability of carbohydrates in the large intestine, but there was no effect of the dietary composition on the molar short-chain fatty acid proportions. It was further shown that feeding the diet providing the greatest amount of fermentable carbohydrates (diet HF1, which was high in soluble DF) resulted in significant morphological changes in the colon compared with the LF diet.
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Affiliation(s)
- A Serena
- University of Aarhus, Faculty of Agricultural Sciences, Department of Animal Health, Welfare and Nutrition, PO Box 50, Research Centre Foulum, DK-8830 Tjele, Denmark
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Abstract
BACKGROUND The prebiotics concept, which was launched in 1995, concerns nondigested and selectively fermented carbohydrate food ingredients. It was thought that their effect in the colon could reduce risk for disease. The prebiotic concept is revisited and possible mechanisms are proposed. The physiologic consequences of prebiotic consumption are evaluated in terms of potential to reduce risk for disease. This is a compilation of several research papers, each of which complied with the World Medical Association Declaration of Helsinki. METHODS For human dietary intervention trials, the aim was to perform double-blind, placebo-controlled, cross-over studies. A parallel design was used only for long-term studies. Most research has been done with beta(2-1) fructans, so they are used as an example of prebiotics here. RESULTS The results are relevant to the fields of gut function, lipid metabolism, mineral absorption, bone formation, immunology, and cancer. CONCLUSION It is observed that modification of intestinal flora by inherently selectively fermented prebiotics is central in determining their nutritional properties. They interact positively through the large intestinal surface with various physiologic processes and are thought to improve health status by reducing risk for disease (markers).
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Guillon F, Champ MMJ. Carbohydrate fractions of legumes: uses in human nutrition and potential for health. Br J Nutr 2002; 88 Suppl 3:S293-306. [PMID: 12498630 DOI: 10.1079/bjn2002720] [Citation(s) in RCA: 162] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Starch and fibre can be extracted, using wet or dry processes, from a variety of grain legumes and used as ingredients for food. alpha-Galactosides can be isolated during wet processes from the soluble extract. Starch isolates or concentrates are mostly produced from peas, whereas dietary fibre fractions from peas and soyabean are commercially available. The physico-chemical characteristics of fibre fractions very much depend on their origin, outer fibres being very cellulosic whereas inner fibres contain a majority of pectic substances. Inner fibres are often used as texturing agents whereas outer fibres find their main uses in bakery and extruded products, where they can be introduced to increase the fibre content of the food. Most investigations on impacts on health have been performed on soyabean fibres. When positive observations were made on lipaemia, glucose tolerance or faecal excretion, they were unfortunately often obtained after non-realistic daily doses of fibres. Legume starches contain a higher amount of amylose than most cereal or tuber starches. This confers these starches a lower bioavailability than that of most starches, when raw or retrograded. Their low glycaemic index can be considered as beneficial for health and especially for the prevention of diseases related to insulin resistance. When partly retrograded, these starches can provide significant amount of butyrate to the colonic epithelium and may help in colon cancer prevention. alpha-Galactosides are usually considered as responsible for flatus but their apparent prebiotic effects may be an opportunity to valorize these oligosaccharides.
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Affiliation(s)
- F Guillon
- URPOI & UFDNH, National Institute for Agronomic Research (INRA), Rue de la Géraudière, BP 71627, 44316 Nantes Cedex, 03, France.
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Abstract
Phospholipids constitute an important part of cellular membranes, and membrane fluidity and permeability are dependent on the fatty acid composition of the phospholipid. The composition, which changes with aging and disease is, to a large degree, influenced by nutrient supply. Phospholipids have been effective in protecting cellular membranes such as those of the gastrointestinal tract to an extent not much different from that observed with external supply of established mucosa-protective drugs such as misoprostol and sucralfate. Polar lipids have also been shown to be effective in preventing microbial translocation. The effect is further potentiated by an external supply of probiotic fibers such as pectin, guar gum, and oat gum. These and many other fibers also have documented strong mucosa preventive effects. Prebiotic bacteria such as Lactobacillus plantarum have demonstrated a strong ability to preserve food and prevent spoilage. In addition, L. plantarum seems to not only preserve key nutrients such as omega-3 fatty acids, but also increases its content during storage conditions. L. plantarum alone or in combination with various fibers has demonstrated a strong ability to reduce and eliminate potentially pathogenic microorganisms both in vitro and in vivo. It has recently been shown that L. plantarum possesses the ability to adhere to and colonize intestinal mucosa. It seems unique among the lactobacilli for L. plantarum to use mannose-specific adhesins, uncommon among gram-positive, but common among gram-negative bacteria, which makes it possible that L. plantarum competes with gram-negative other potential pathogens for receptor sites at the mucosal cell surfaces. Additionally, L. plantarum seems to be effective in eliminating nitrate and producing nitric oxide. These functions of L. plantarum are among the reasons why it has been used in combination with various fibers and polar lipids to recondition the gastrointestinal mucosa. For the purpose of a L. plantarum-containing formula being produced and tried, a treatment policy is regarded as an extension of the immunonutrition program and called ecoimmunonutrition.
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Affiliation(s)
- S Bengmark
- Lund University, Ideon Research Center, Sweden
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Cherbut C, Aube AC, Mekki N, Dubois C, Lairon D, Barry JL. Digestive and metabolic effects of potato and maize fibres in human subjects. Br J Nutr 1997; 77:33-46. [PMID: 9059228 DOI: 10.1017/s0007114500002865] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
The physiological effects of dietary fibres in humans are due to their physico-chemical properties. However, it is difficult to predict these effects simply by measuring certain characteristics in vitro. Studies in human subjects are still required to assess the effectiveness of new substrates. The aim of the present study in healthy human subjects was to evaluate the effects of two novel fibres, potato (PF) and maize (MF), on fasting and postprandial blood concentrations of carbohydrate and lipid metabolites as well as on stool output and transit time. The chemical composition, water-binding capacity (WBC) and fermentative properties of the fibres were also characterized in order to determine their possible involvement in digestive and metabolic effects. Stools, as well as breath and blood samples, were collected after consumption for 1 month of either a basal diet (control) or a basal diet supplemented with fibre (15 g/d). MF resisted fermentation better than PF and had lower digestibility. However, both fibres increased faecal output of dry matter, neutral sugars and water. There was an inverse relationship between stool weight and orofaecal transit time, although only MF significantly reduced transit time. Orocaecal transit was lengthened by PF, probably because of its high WBC. PF ingestion also decreased postprandial plasma levels of total and esterified cholesterol but had no effect on fasting concentrations. In contrast, MF lowered fasting cholesterolaemia and increased free:esterified cholesterol. These particular physiological and fermentative properties suggest that PF and MF would be suitable ingredients in a healthy diet.
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Affiliation(s)
- C Cherbut
- Human Nutrition Research Centre, INRA, Nantes, France
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Michel C, Macfarlane GT. Digestive fates of soluble polysaccharides from marine macroalgae: involvement of the colonic microflora and physiological consequences for the host. THE JOURNAL OF APPLIED BACTERIOLOGY 1996; 80:349-69. [PMID: 8849638 DOI: 10.1111/j.1365-2672.1996.tb03230.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- C Michel
- Medical Research Council, Dunn Clinical Nutrition Centre, Cambridge, UK
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Cherbut C, Bruley des Varannes S, Schnee M, Rival M, Galmiche JP, Delort-Laval J. Involvement of small intestinal motility in blood glucose response to dietary fibre in man. Br J Nutr 1994; 71:675-85. [PMID: 8054323 DOI: 10.1079/bjn19940175] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Three dietary fibres with different physicochemical properties were studied in healthy humans for their effects on small intestinal motility and postprandial hyperglycaemia. Duodeno-jejunal motor activity was evaluated electromyographically for 180 min in six subjects who had ingested a test meal composed of glucose alone or glucose with 15 g of wheat bran (WB), sugar beet (SB) or ispaghula (I) fibres. Glucose and insulin concentrations were determined during the same period. Each subject received each of the four test meals randomly during a 4 d period. Addition of SB or I to the glucose meal altered duodeno-jejunal motility. Both of these fibres inhibited stationary contractile activity and increased the propagation length and velocity of propagated activity, whereas addition of WB had no effect. These results could reflect the high water-holding capacity of SB and I. Blood glycaemic response to the glucose meal was reduced by SB and I but remained unchanged with WB. Postprandial blood glucose levels were significantly correlated with the total motility index (r 0.82) and stationary activity (r 0.79). Taken together, these observations suggest that the contractile activity induced by dietary fibre in the small intestine probably plays a major role in delayed glucose absorption.
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Affiliation(s)
- C Cherbut
- Institut National de la Recherche Agronomique, Nantes, France
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Thibault JF, Renard CMGC, Guillon F. Physical and Chemical Analysis of Dietary Fibres in Sugar Beet and Vegetables. VEGETABLES AND VEGETABLE PRODUCTS 1994. [DOI: 10.1007/978-3-642-84830-8_2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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Leclere C, Lairon D, Champ M, Cherbut C. Influence of particle size and sources of non-starch polysaccharides on postprandial glycaemia, insulinaemia and triacylglycerolaemia in pigs and starch digestion in vitro. Br J Nutr 1993; 70:179-88. [PMID: 8399100 DOI: 10.1079/bjn19930115] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Physico-chemical properties of dietary fibres might be involved in metabolic control, particularly of the postprandial blood glucose response. The aim of the present study was to look at the effects of the content of soluble fibres and of the particle size of solid fibres on in vitro and in vivo starch hydrolysis and on the subsequent glucose absorption as well as the triacylglycerolaemia. Two sources of dietary fibres, one, with soluble fibres (beet pulp), the other with mostly insoluble fibres (wheat bran), were added at the rate of 60 g/kg to a meal simulating human food. The fibre sources were ground in order to obtain two different particle sizes (250 and 500 microns). Beet pulp decreased significantly (P < 0.05) initial in vitro hydrolysis whereas wheat bran increased starch hydrolysis in the first 10 min. Wheat bran and beet pulp, whatever its particle size, lowered the post-prandial triacylglycerol response. No significant effect was found with dietary fibre-supplemented diets on postprandial glycaemic and insulinaemic values. High correlation was found between initial in vitro starch hydrolysis and mean areas under the insulinaemic curves. This in vitro model can be used to predict initial in vivo digestion of carbohydrates from complex foods.
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Affiliation(s)
- C Leclere
- Institut National de la Recherche Agronomique, Laboratoire de Technologie Appliquée à la Nutrition, Nantes, France
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Salvador V, Cherbut C, Barry JL, Bertrand D, Bonnet C, Delort-Laval J. Sugar composition of dietary fibre and short-chain fatty acid production during in vitro fermentation by human bacteria. Br J Nutr 1993; 70:189-97. [PMID: 8399101 DOI: 10.1079/bjn19930116] [Citation(s) in RCA: 90] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The aim of the present study was to assess the relationship between the disappearance of dietary fibre sugars and the production of individual short-chain fatty acids (SCFA). The bacterial degradation of five dietary fibres whose sugars were quantified was investigated in vitro using a human faecal inoculum. Involvement of the main fibre sugars in SCFA production was evaluated by a stepwise multiple linear regression. The results show first that the nature and chiefly the associations between the fibre sugars were key variables in the fermentability. Second, the nature and the amounts of SCFA produced were closely related to the in vitro fermentation of the main sugars available: uronic acids seemed to be principally involved in the production of acetic acid whereas the production of propionic acid could be promoted by the fermentation of glucose and, to a lesser extent, by that of xylose and arabinose. Xylose tended to have a greater impact than uronic acids and glucose on the production of butyric acid. Thus, it would be possible to predict which SCFA could be specifically produced during the fermentation of a fibre, as far as the chemical composition and structure of this fibre are known.
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Affiliation(s)
- V Salvador
- INRA, Laboratory of Nutrition and Applied Technology, Nantes, France
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Lahaye M, Michel C, Barry JL. Chemical, physicochemical and in-vitro fermentation characteristics of dietary fibres from Palmaria palmata (L.) Kuntze. Food Chem 1993. [DOI: 10.1016/0308-8146(93)90298-t] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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