The aim of this study was to investigate the effect of four weeks ingestion of 10% fiber diets (cellulose, lignocellulose, pectin or guar gum) and fiber free diets on volatile fatty acid (VFA) concentration, pH, and in vitro fiber-degrading activity of the cecal contents of female Sprague Dawley rats. The pH was significantly lower (p<0.05) on guar gum (6.1) and pectin (6.4) than on the other diets (7.2–7.6). The cecal concentration of VFAs was similar among groups, ranging from 62.5±12 for cellulose to 93.8±12 μg/g for pectin. Guar gum produced significantly more propionic acid than all the other groups, with a relative acetic-propionic-butyric-other acids ratio of 53-29-9-9, compared with 57-22-13-8 for pectin, 50-20-12-18 for cellulose, 51-21-15-13 for lignocellulose and 61-19-9-11 for fiber free. The in vitro fermentation showed a marked increase in guar (+210%) and pectin (+90%) fermentability when incubated with inocula from adapted rats, supporting the hypothesis of a change in the in vivo metabolic activity of the fecal microflora after long term feeding of these fibers.

Influence of long-term feeding of different purified dietary fibers on the volatile fatty acid (VFA) profile, pH and fiber-degrading activity of the cecal contents in rats / F. Brighenti, G. Testolin, E. Canzi, A. Ferrari, T.M.S. Wolever, S. Ciappellano, M. Porrini, P. Simonetti. - In: NUTRITION RESEARCH. - ISSN 0271-5317. - 9:7(1989), pp. 761-772. [10.1016/S0271-5317(89)80019-3]

Influence of long-term feeding of different purified dietary fibers on the volatile fatty acid (VFA) profile, pH and fiber-degrading activity of the cecal contents in rats

G. Testolin
Secondo
;
E. Canzi;A. Ferrari;S. Ciappellano;M. Porrini
Penultimo
;
P. Simonetti
Ultimo
1989

Abstract

The aim of this study was to investigate the effect of four weeks ingestion of 10% fiber diets (cellulose, lignocellulose, pectin or guar gum) and fiber free diets on volatile fatty acid (VFA) concentration, pH, and in vitro fiber-degrading activity of the cecal contents of female Sprague Dawley rats. The pH was significantly lower (p<0.05) on guar gum (6.1) and pectin (6.4) than on the other diets (7.2–7.6). The cecal concentration of VFAs was similar among groups, ranging from 62.5±12 for cellulose to 93.8±12 μg/g for pectin. Guar gum produced significantly more propionic acid than all the other groups, with a relative acetic-propionic-butyric-other acids ratio of 53-29-9-9, compared with 57-22-13-8 for pectin, 50-20-12-18 for cellulose, 51-21-15-13 for lignocellulose and 61-19-9-11 for fiber free. The in vitro fermentation showed a marked increase in guar (+210%) and pectin (+90%) fermentability when incubated with inocula from adapted rats, supporting the hypothesis of a change in the in vivo metabolic activity of the fecal microflora after long term feeding of these fibers.
dietary fiber; intestinal fermentation; intestinal microflora; intestinal pH; vfa production
Settore BIO/09 - Fisiologia
Settore AGR/16 - Microbiologia Agraria
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/191765
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