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The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
Br J Nutr. 2009 Dec; 102(11):1590-600.BJ

Abstract

The effect of wheat and rye breads made from white wheat flour with added refined fibre (WFL), whole-wheat grain, wheat aleurone flour (WAF) or rye aleurone flour (RAF) on digestion and fermentation processes in the gut was studied in a model experiment with pigs. The diets were similar in dietary fibre (DF) but differed in arabinoxylan (AX) content and composition. Twenty pigs were fed the breads three times daily (08.00, 13.00 and 18.00 hours) and the digesta collected through a T-cannula for two successive periods (breakfast: 8.00-13.00; lunch: 13.00-18.00 hours). Faeces were collected for 24 h and caecal and colonic contents at slaughter. The rigid nature of the aleurone cell walls encapsulated nutrients, which resulted in reduced (P < 0.01) digestibility of protein (WAF and RAF breads) and fat (RAF bread). For the RAF bread, the digestibility of starch was also lower (P < 0.001) than of the wheat-based diets primarily due to the higher intestinal viscosity. The DF composition had an impact on (P < 0.001) the site for fibre degradation in the large intestine. Thus, AX of the WAF bread, with the lowest degree of substitution, were fermented as much in the caecum as in the colon, whereas AX of the RAF bread, with an intermediary degree of substitution, were mainly fermented in the caecum. The WFL bread, rich in cellulose, was fermented more distally. Fermentation of experimental breads in the large intestine had no effect (P>0.05) on the production of metabolites, except for butyrate which was higher (P < 0.01) after the WAF bread consumption.

Authors+Show Affiliations

Department of Animal Health, Welfare and Nutrition, Faculty of Agricultural Sciences, Aarhus University, Tjele, Denmark. Maud.LeGall@rennes.inra.frNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19635175

Citation

Le Gall, Maud, et al. "The Role of Whole-wheat Grain and Wheat and Rye Ingredients On the Digestion and Fermentation Processes in the Gut--a Model Experiment With Pigs." The British Journal of Nutrition, vol. 102, no. 11, 2009, pp. 1590-600.
Le Gall M, Serena A, Jørgensen H, et al. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs. Br J Nutr. 2009;102(11):1590-600.
Le Gall, M., Serena, A., Jørgensen, H., Theil, P. K., & Bach Knudsen, K. E. (2009). The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs. The British Journal of Nutrition, 102(11), 1590-600. https://doi.org/10.1017/S0007114509990924
Le Gall M, et al. The Role of Whole-wheat Grain and Wheat and Rye Ingredients On the Digestion and Fermentation Processes in the Gut--a Model Experiment With Pigs. Br J Nutr. 2009;102(11):1590-600. PubMed PMID: 19635175.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs. AU - Le Gall,Maud, AU - Serena,Anja, AU - Jørgensen,Henry, AU - Theil,Peter Kappel, AU - Bach Knudsen,Knud Erik, Y1 - 2009/07/27/ PY - 2009/7/29/entrez PY - 2009/7/29/pubmed PY - 2010/1/12/medline SP - 1590 EP - 600 JF - The British journal of nutrition JO - Br J Nutr VL - 102 IS - 11 N2 - The effect of wheat and rye breads made from white wheat flour with added refined fibre (WFL), whole-wheat grain, wheat aleurone flour (WAF) or rye aleurone flour (RAF) on digestion and fermentation processes in the gut was studied in a model experiment with pigs. The diets were similar in dietary fibre (DF) but differed in arabinoxylan (AX) content and composition. Twenty pigs were fed the breads three times daily (08.00, 13.00 and 18.00 hours) and the digesta collected through a T-cannula for two successive periods (breakfast: 8.00-13.00; lunch: 13.00-18.00 hours). Faeces were collected for 24 h and caecal and colonic contents at slaughter. The rigid nature of the aleurone cell walls encapsulated nutrients, which resulted in reduced (P < 0.01) digestibility of protein (WAF and RAF breads) and fat (RAF bread). For the RAF bread, the digestibility of starch was also lower (P < 0.001) than of the wheat-based diets primarily due to the higher intestinal viscosity. The DF composition had an impact on (P < 0.001) the site for fibre degradation in the large intestine. Thus, AX of the WAF bread, with the lowest degree of substitution, were fermented as much in the caecum as in the colon, whereas AX of the RAF bread, with an intermediary degree of substitution, were mainly fermented in the caecum. The WFL bread, rich in cellulose, was fermented more distally. Fermentation of experimental breads in the large intestine had no effect (P>0.05) on the production of metabolites, except for butyrate which was higher (P < 0.01) after the WAF bread consumption. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/19635175/The_role_of_whole_wheat_grain_and_wheat_and_rye_ingredients_on_the_digestion_and_fermentation_processes_in_the_gut__a_model_experiment_with_pigs_ DB - PRIME DP - Unbound Medicine ER -