Filetype
It has increasingly been suggested that the short-chain fatty acids (SCFA) acetic, propionic and butyric acids, derived from colonic fermentation of dietary fibre and other indigestible carbohydrates, exert different physiological effects. Formation of propionic acid is discussed in terms of beneficial effects on glucose and cholesterol metabolism. The aim of the present study was to evaluate poss
1. Five groups of male Sprague Dawley rats were given for 6 months a diet with high protein and fat contents but a very low dietary fibre content (group B), and this diet mixed with (g/kg) 50 low-methoxyl pectin (group L), 50 high-methoxyl pectin (group H), 50 guar gum (group G) and 200 wheat bran (group WB, corresponding to 100 wheat fibre) respectively. 2. The weight increment was significantly
The effect of 5% low-methoxylated pectin, high-methoxylated pectin, and guar gum on 1,2-dimethylhydrazine initiation of colon cancer was investigated using groups of 30 rats. The growth of the rats in the different groups was very similar to that of control group fed a fiber-free diet. Both kinds of pectin increased the multiplicity of color tumors, whereas guar gum did not significantly influence
1. The fermentative breakdown of dietary fibre from various sources in the intestinal tract was studied using rat balance experiments and gas-liquid chromatograhic analysis of dietary fibre monomers in feed and faces. 2. On a basal diet with 690 g maize starch/kg but no added fibre, small but detectable amounts of polymeric glucose, rhamnose, arabinose, xylose, galactose, mannose and uronic acids,
The intestinal dietary fibre degradation and faecal bulking capacity of various bulk laxatives were investigated by means of balance experiments on rats. Nitrogen, fat, and mineral excretion in faeces was also studied. The dietary fibre content of the various bulk laxatives was quite different (in g/kg dry matter): ACO fibre tablets (barley and citrus pulp), 451; Fiberform (wheat bran-based), 817;
We studied to what extent dietary fiber may affect uptake, retention, and excretion of a food carcinogen (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, MeIQx) occurring in fried meat. Four diets--one fiber-free control and three containing either insoluble dietary fiber isolated from sorghum (100 g/kg) and wheat bran (100 g/kg) or the highly soluble pectin (50 g/kg)--were investigated. The fiber
The performance of methods to determine energy conversion factors for dietary fibre (DF) supplements and fermentability (D) values of their non-starch polysaccharides (NSP) was investigated. Heats of combustion, digestible energy (DE) and D values were determined on five DF supplements in five European laboratories on five separate occasions. In each instance the DF supplements were fed to juvenil
In a controlled and randomised double-blind study, 26 healthy adult volunteers consumed, for 21 d, 400 ml of a rose-hip drink containing oats (0.7 g/100ml) fermented with Lactobacillus plantarum DSM 9843 (RHL; containing 5 x 10(7) cfu ml(-1)), and 22 volunteers in a second group the same amount of a pure rose-hip drink (RH). Significant increases in the total faecal concentration of carboxylic aci
The molecular weight distribution, measured by HPSEC, and the viscosity of the water-soluble dietary fiber isolated from variously processed/cooked carrots were investigated. The carrots were studied raw, frozen, blanched, soured, microwaved, and boiled. The fibers were isolated after enzymatic digestion of protein and starch to simulate the situation in the gastrointestinal tract. The degree of p
Caecal pH and contents of short‐chain fatty acids (SCFA) were registered in rats fed three potential sources of resistant starch (RS); raw pea starch, raw potato starch, and an RS‐enriched preparation obtained from wheat starch by autoclaving and enzymatic incubation. Small intestinal digestibility and delivery of RS to the hind‐gut in the case of raw starches were determined by analysis of faecal
Objective: To evaluate the effect of dosage on the metabolic response to vegetables added to a mixed lunch meal, and to relate the amounts to the tripartite plate model. Carrots were chosen as an example, and the carrots were blanched, frozen and boiled to include possible effects of processing and cooking. The effects of carrots steeped in lactic acid, as produced at fermentation, were also studi
The molecular weight distribution and the viscosity of water‐soluble dietary fibre polysaccharides isolated from green beans, Brussels sprouts and green peas were investigated following boiling, microwave treatment and canning. Blanching was used as a reference process. In green beans and Brussels sprouts microwave treatment had minor effects, while there generally was a small decrease of neutral
Cereal dietary fibre constitutes about half of the total fibre intake in Sweden. The amount of fibre available is 21 g/person/day or 1·75 g/MJ. Increased faecal bulk and shortening of intestinal transit time are well-documented effects, that are inversely proportional to the fermentability of the dietary fibre. Wheat bran, oat husks, and corn bran are fibre sources with high bulking effect, wherea
The caecal content of short‐chain fatty acids (SCFA; acetic, propionic and butyric acid), caecal pH, fermentability and dry matter digestibility (DMD) were examined through balance experiments in rats fed 11 various indigestible carbohydrates. The following carbohydrate sources were incorporated into test diets: cellulose, oat husk, wheat bran, oat bran, pea fibre, linseed fibre, low methoxylated
The ability of soluble fibre fractions isolated from three different cereals (barley flour, whole grain rye flour and oat bran) to bind copper(II), cadmium(II) and zinc(II) ions has been studied using a potentiometric method. Considerable association was found between all fibre fractions and metals investigated. The ability of the metal ions to form complexes was found to be in the order Cu(II) >
The molecular weight distribution and the viscosity of water-soluble polysaccharides isolated from carrots were investigated after different types of heat-treatment, commonly used when preparing food. The materials studied were blanched, boiled, microwaved and canned. Freezing, without any heat-treatment, was used as a reference process. The water soluble polysaccharides were isolated using two di
The rheological properties of linseed mucilage from different flax (Linum usitatissimum) varieties have been measured as well as the polysaccharide content and composition. The viscosity varied over a wide range from 0.02 to 0.28 Pas for 1 % solutions. It increased with increasing concentration and decreased with increasing shear rate. Depending on the variety and the concentration, the mucilage c
