Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-23T18:24:31.810Z Has data issue: false hasContentIssue false
  • English
  • Français

Short-chain fatty acids produced in vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets

Published online by Cambridge University Press:  09 March 2007

Elisabeth Wisker ,
Martina Daniel ,
Gerhard Rave  and
Walter Feldheim
Elisabeth Wisker*
Affiliation:
Institute of Human Nutrition and Food Science, Düsternbrooker Weg 17, D-24105 Kiel, Germany
Martina Daniel
Affiliation:
Institute of Human Nutrition and Food Science, Düsternbrooker Weg 17, D-24105 Kiel, Germany
Gerhard Rave
Affiliation:
Variationsstatistik, Hermann-Rodewaldstraβe 9, D-24098 Kiel, Germany
Walter Feldheim
Affiliation:
Institute of Human Nutrition and Food Science, Düsternbrooker Weg 17, D-24105 Kiel, Germany
*
*Corresponding author: Dr E. Wisker, fax +49 431 880 1528, e-mail [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

It was studied whether the type of bread (i.e. a low-fibre wheat–rye mixed bread and coarse or fine wholemeal rye bread) either as part of a diet or alone, had an influence on the short-chain fatty acids (SCFA) produced during in vitro fermentation. Fermentation substrates were dietary fibre residues obtained from diets and breads. In addition, it was investigated whether the faecal SCFA pattern in the inoculum donors, who ingested the experimental diets, could be predicted by in vitro fermentation. Yields of SCFA in vitro were 0·51–0·62 g/g fermented polysaccharide. In vitro, the molar ratios of butyrate were higher for the two high-fibre diets containing coarse or fine wholemeal bread than for the low fibre diet containing wheat–rye mixed bread; the difference was significant for the coarse (P < 0·01), but not for the fine bread diet (P = 0·0678). The coarse wholemeal bread alone produced a higher molar ratio of butyrate than the fine wholemeal bread (P < 0·05) and the wheat–rye mixed bread (P < 0·01). Ingestion by the inoculum donors of the diets containing wholemeal bread led to higher faecal butyrate ratios (molar ratios: coarse bread diet 19·6, fine bread diet 17·7) compared with the wheat–rye mixed bread-containing diet (14·9), but the differences between the diets were not significant. For the diets investigated, there were no significant differences between faecal and in vitro SCFA patterns.

Keywords

FermentationShort-chain fatty acidsMixed dietsFaeces
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue 1 , July 2000 , pp. 31 - 37
Copyright
Copyright © The Nutrition Society 2000

References

Adiotomre, J, Eastwood, MA, Edwards, CA and Brydon, WG (1990) Dietary fiber:. in vitro methods that anticipate nutrition and metabolic activity in humans.. American Journal of Clinical Nutrition 52, 128–134.CrossRefGoogle ScholarPubMed
Bingham, SA (1996) Epidemiology and mechanisms relating diet to risk of colorectal cancer. Nutrition Research Reviews 9, 197–239.CrossRefGoogle ScholarPubMed
Brøbech Mortensen, P, Hove, H, Rye Clausen, M and Holtug, K (1991) Fermentation to short-chain fatty acids and lactate in human faecal batch cultures. Intra- and inter- individual variations versus variations caused by changes in fermented saccharides. Scandinavian Journal of Gastroenterology 26, 1285–1294.CrossRefGoogle Scholar
Cummings, JH (1994) Quantitating short chain fatty acid production in humans. In Short Chain Fatty Acids, pp. 11–19 [Binder, HJ, Cummings, J and KH Soergel, editors]. Dordrecht, The Netherlands: Kluwer Academic Publishers.Google Scholar
Cummings, JH (1995) Short-chain fatty acids. In Human Colonic Bacteria: Role in Nutrition, Physiology, and Pathology, pp. 101–130 [Gibson, GR and Macfarlane, GT, editors]. Boca Raton, FL: CRC Press.Google Scholar
Cummings, JH, Beatty, ER, Kingman, SM, Bingham, SA and Englyst, HN (1996) Digestion and physiological properties of resistant starch in the human large bowel. British Journal of Nutrition 75, 733–747.CrossRefGoogle ScholarPubMed
Englyst, HN, Hay, S and Macfarlane, GT (1987) Polysaccharide breakdown by mixed populations of human faecal bacteria. FEMS Microbiology and Ecology 95, 163–171.CrossRefGoogle Scholar
Glitsø, LV, Brunsgaard, G, Højsgaard, S, Sandstöm, B and Bach Knudsen, KE (1998) Intestinal degradation in pigs of rye dietary fibre with different structural characteristics. British Journal of Nutrition 80, 457–468.CrossRefGoogle ScholarPubMed
Goering, HK & Van Soest, PJ (1970) Forage Fiber Analyses. Agriculture Handbook no. 379. Washington, DC: United States Department of Agriculture, U.S. Government Printing Office.Google Scholar
Heijnen, ML-A, van Amelsvoort,, JMM, Deurenberg, P and Beynen, AC (1998) Limited effect of consumption of uncooked (RS2) or retrograded (RS3) resistant starch on putative risk factors for colon cancer in healthy men. American Journal of Clinical Nutrition 67, 322–331.CrossRefGoogle ScholarPubMed
Hylla, S, Gostner, A, Dusel, G, Anger, H, Bartram, H-P, Christl, SU, Kasper, H and Scheppach, W (1998) Effect of resistant starch on the colon in healthy volunteers: possible implications for cancer prevention. American Journal of Clinical Nutrition 67, 136–142.CrossRefGoogle Scholar
Key, FB and Mathers, JC (1993) Gastrointestinal responses of rats fed on white and wholemeal breads: complex carbohydrate digestibility and the influence of dietary fat content. British Journal of Nutrition 69, 481–495.CrossRefGoogle ScholarPubMed
McBurney, MI and Thompson, LU (1989) Effect of human faecal donor on. in vitro fermentation variables. Scandinavian Journal of Gastroenterology 24, 359–367.CrossRefGoogle ScholarPubMed
McBurney, MI and Thompson, LU (1990) Fermentative characteristics of cereal brans and vegetable fibers. Nutrition and Cancer 13, 271–280.CrossRefGoogle ScholarPubMed
Macfarlane, GTGibson, GR & Macfarlane, S (1994) Short chain fatty acid and lactate production by human intestinal bacteria grown in batch and continuous culture. In Short Chain Fatty Acids, pp. 44–60 [Binder, HJ, Cummings, J and KH Soergel, editors]. Dordrecht, The Netherlands: Kluwer Academic Publishers.Google Scholar
McIntyre, A, Young, GP, Taranto, T, Gibson, PR and Ward, PB (1991) Different fibers have different regional effects on luminal contents of rat colon. Gastroenterology 101, 1274–1281.CrossRefGoogle ScholarPubMed
Miller, TL and Wolin, MJ (1979) Fermentations by saccharolytic intestinal bacteria. American Journal of Clinical Nutrition 32, 164–172.CrossRefGoogle ScholarPubMed
Prosky, L, Asp, N-G, Furda, I, DeVries, JH, Schweizer, TF and Harland, B (1985) Determination of total dietary fiber in foods and food products: collaborative study. Journal of the Association of Official Analytical Chemists 68, 677–679.Google ScholarPubMed
Roediger, WEW (1982) Utilization of nutrients by isolated epithelial cells of the rat colon. Gastroenterology 83, 424–429.CrossRefGoogle ScholarPubMed
Ruppin, H, Bar-Meir, S, Soergel, KH, Wood, CM and Schmitt, MG (1980) Absorption of short-chain fatty acids by the colon. Gastroenterology 78, 1500–1507.CrossRefGoogle ScholarPubMed
Salvador, V, Cherbut, C, Barry, JL, Bertrand, D, Bonnet, C and Delort-Laval, J (1993) Sugar composition of dietary fibre and short-chain fatty acid production during. in vitro fermentation by human bacteria. British Journal of Nutrition 70, 189–197.CrossRefGoogle ScholarPubMed
Scheppach, W, Fabian, M, Sach, M and Kasper, HJ (1988) The effect of starch malabsorption on fecal short-chain fatty acid excretion in man. Scandinavian Journal of Gastroenterology 23, 755–759.CrossRefGoogle ScholarPubMed
Selvendran, RR (1983) The chemistry of plant cell walls. In Dietary Fiber, pp. 95–147 [Birch, GG and Parker, KJ, editors]. New York, NY: Applied Science Publishers.Google Scholar
Van Soest, PJJeraci, JFoose, TWrick, K & Ehle, F (1982) Comparative fermentation of fibre in man and other animals. In Fibre in Human and Animal Nutrition, pp. 75–80 [Wallace, G and Bell, L, editors]. Palmerston North, New Zealand: The Royal Society of New Zealand.Google Scholar
Weaver, GA, Krause, JA, Miller, TL and Wolin, MJ (1992) Cornstarch fermentation by the colonic microbial community yields more butyrate than does cabbage fiber fermentation; cornstarch fermentation rates correlate negatively with methanogenesis. American Journal of Clinical Nutrition 55, 70–77.CrossRefGoogle ScholarPubMed
Wisker, E, Daniel, M and Feldheim, W (1996) Particle size of whole meal rye bread does not affect the digestibility of macro-nutrients and non-starch polysaccharides and the energy value of dietary fibre in humans. Journal of the Science of Food and Agriculture 70, 327–333.3.0.CO;2-0>CrossRefGoogle Scholar
Wisker, E, Daniel, M, Rave, G and Feldheim, W (1998) Fermentation of non-starch polysaccharides in mixed diets and single fibre sources: comparative studies in human subjects and. in vitro. British Journal of Nutrition 80, 253–261.CrossRefGoogle ScholarPubMed