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Fermentable carbohydrate modulates postprandial enteroglucagon and gastrin release in rats

Published online by Cambridge University Press:  09 March 2007

J. M. Gee ,
W. Lee-Finglas  and
I. T. Johnson
J. M. Gee
Affiliation:
Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA
W. Lee-Finglas
Affiliation:
Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA
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Abstract

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We studied the effects of a fermentable sugar-alcohol (lactitol) on the concentrations of enteroglucagon and gastrin in the blood of rats for 7·5 h after feeding. The control and treatment groups were fed on semi-purified diets containing either non-fermentable cellulose or lactitol respectively, at 100 g/kg. Compared with the cellulose-fed group, the animals fed with lactitol had higher levels of enteroglucagon (5−10 times higher than control; P < 0·05) and lower serum gastrin (70−80% of control; P< 0.·05) for several hours after the withdrawal of feed. In contrast, varying the level of dietary lipid (maize oil) over a range of 8−120 g/kg had no effect on the release of either peptide. These results suggest that poorly absorbed fermentable dietary carbohydrate stimulates postprandial plasma enteroglucagon and inhibits serum gastrin release in the rat. The mechanism is uncertain but an endocrine response by the colon to fermentation products seems probable.

Keywords

EnteroglucagonGastrinColonic fermentation
Type
Fermentable carbohydrate and gut hormones
Information
British Journal of Nutrition , Volume 75 , Issue 5 , May 1996 , pp. 757 - 766
Copyright
Copyright © The Nutrition Society 1996

References

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