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Short-chain fatty acid formation in the hindgut of rats fed oligosaccharides varying in monomeric composition, degree of polymerisation and solubility

Published online by Cambridge University Press:  08 March 2007

Ulf Nilsson  and
Margareta Nyman
Ulf Nilsson*
Affiliation:
Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 LUND, Sweden
Margareta Nyman
Affiliation:
Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 LUND, Sweden
*
*Corresponding author: Ulf Nilsson MSc, fax +46 46 222 4532, email [email protected]
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Abstract

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The contents of short-chain fatty acids were investigated in rats fed lactitol, lactulose and four fructo-oligosaccharides of different degree of polymerisation and solubility. Fructo-oligosaccharides with a low degree of polymerisation (2–8) generated the highest levels of butyric acid all along the hindgut, whereas fructo-oligosaccharides with a high degree of polymerisation (10–60) generated the highest levels of propionic acid. These specific differences were also generally reflected in the caecal pools and molar proportions of short-chain fatty acids. The lower solubility of the fructo-oligosaccharides was related to a lower degree of caecal fermentation. Lactulose and lactitol yielded high proportions of acetic acid and low proportions of butyric acid. It is concluded that both the degree of polymerisation and the solubility may affect short-chain fatty acid formation, whereas the fructose content per se seem to be of less importance. This may be of interest when designing foods with specific health effects.

Keywords

Short-chain fatty acidsFructo-oligosaccharidesLactuloseLactitol
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 5 , November 2005 , pp. 705 - 713
Copyright
Copyright © The Nutrition Society 2005

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