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Fermentation of dietary fibre components in the rat intestinal tract

Published online by Cambridge University Press:  04 June 2009

Margareta Nyman  and
Nils-Georg Asp
Margareta Nyman
Affiliation:
Department of Food Chemistry, Chemical Centre, University of Lund, Lund, Sweden
Nils-Georg Asp
Affiliation:
Department of Food Chemistry, Chemical Centre, University of Lund, Lund, Sweden
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Abstract

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1. The fermentative breakdown of dietary fibre from various sources in the intestinal tract was studied using rat balance experiments and gas–liquid chromatrographic analysis of dietary fibre monomers in feed and faeces.

2. On a basal diet with 690 g maize starch/kg but no added fibre, small but detectableamounts of polymeric glucose, rhamnose, arabinose, xylose, galactose, mannose and uronic acids, i.e. sugars occurring in dietary fibre, were excreted in faeces.

3. Dietary fibre in wheat bran was rather resistant to fermentation; 63% was recoveredin the faeces. Guar gum, on the other hand, was almost completely fermented, whereas 19 and 25% of the uronic acids in low and high methoxylated pectin respectively, were excreted in faeces. The various constituents of sugar-beet dietary fibre (approximately equal amounts of arabinose-based hemicellulose, pectin and non-starch glucan (cellulose)) showedquite variable availability for micro-organisms in that 6–12% of the arabinose, 17–25% of the uronic acids, and 52–58% of the cellulose were recovered in the faeces.

4. Faecal nitrogen excretion increased on addition of any one of the dietary fibre preparations studied, resulting in decreased true and apparent protein digestibility values.

5. The faecal dry weight increment was most pronounced when feeding bran and could then almost be accounted for by the remaining fibre and by protein. The less-prominent bulking effect ot guar gum and pectins, that were much more extensively fermented, could be only partly explained by dietary fibre and protein.

Type
Papers of direct reference to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 47 , Issue 3 , May 1982 , pp. 357 - 366
Copyright
Copyright © The Nutrition Society 1982

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