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Taurocholic acid adsorption during non-starch polysaccharide fermentation: an in vitro study

Published online by Cambridge University Press:  09 March 2007

Ingrid C. Gelissen  and
Martin A. Eastwood
Ingrid C. Gelissen
Affiliation:
Gastro-Intestinal Laboratory, Western General Hospital, Edinburgh EH4 2XU
Martin A. Eastwood
Affiliation:
Gastro-Intestinal Laboratory, Western General Hospital, Edinburgh EH4 2XU
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Abstract

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The association of radiolabelled taurocholic acid with the solid fraction of a faecal fermentation mixture was measured. A human faecal inoculum was incubated with [24-14C]taurocholic acid and several non-starch polysaccharide sources (pectin, wheat bran, ispaghula (Plantago ovata) husk and seed), glucose or a substrate-free control. Portions of fermentation mixture were taken at 0, 3, 6, 21 and 24 h and centrifuged to acquire a supernatant fraction and a pellet containing the fermentation residue. 14C was measured in supernatant fractions and pellets at all time points. Volatile fatty acids (VFA) were measured at 0 and 24 h to confirm bacterial growth. Radioactivity in the pellet increased over time for all substrates. Glucose resulted in the greatest incorporation of taurocholic acid into the pellet, followed by pectin. At 24 h the proportion of the total radioactivity found in the pellet was 92% for glucose, 79% for pectin, 60% for wheat bran, 59% for ispaghula seed, 53% for ispaghula husk and 26% for the control (mean of duplicates). Glucose and pectin produced the greatest quantity of VFA at 24 h. VFA production was highly correlated with radioactivity in the pellet (r 0·976, P <0·005). These results suggest that the bile acid binding capacity of a faecal culture mixture may be strongly influenced by the fermentability of the available substrate and hence related to bacterial metabolic activity.

Keywords

Non-starch polysaccharidesBile acidsFaecal bacteriaFermentation
Type
Non-starch polysaccharides and bile acids
Information
British Journal of Nutrition , Volume 74 , Issue 2 , August 1995 , pp. 221 - 228
Copyright
Copyright © The Nutrition Society 1995

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