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Vegetable dietary fibres made with minimal processing improve health-related faecal parameters in a valid rat model.
Food Funct. 2016 Jun 15; 7(6):2645-54.FF

Abstract

Dietary fibre-induced faecal bulking and hydration are important contributors to large bowel function and health, and are affected by the dietary fibre structure. To determine faecal bulk-related parameters for vegetable dietary fibres with retained structure, cold water fragmentation of vegetables was used to make minimally processed vegetable fibres (MPVF) from swede, broccoli and asparagus. A valid adult rat model was used to subject the fibres to processes of hind gut fermentation and faecal accumulation similar to those in humans. All the MPVFs had high faecal bulking indexes (FBIs, mean ± sem: wheat bran (reference), 100 ± 6.0; asparagus 168 ± 5.7; swede 135 ± 6.1; broccoli 135 ± 5.9; broccoli rind 205 ± 10.4), and caused large increases in the theoretical colonic water load at 10 g per 100 g diet (increase over baseline (%): wheat bran, 137 ± 8.3; asparagus, 236 ± 25, swede 193 ± 8.8; broccoli 228 ± 12; broccoli rind 223 ± 8.5). Faecal bulking by MPVFs was much greater than by fermentable extracted polysaccharides such as pectin and raftilose, or by commercial fibres made from highly processed cell walls. The results show natural, non-degraded vegetable fibres with retained botanical structure have beneficial effects not provided by structure-less fermentable dietary fibres. Dietary fibre-deficient diets supplemented with prebiotics cannot, therefore, adequately substitute for varied diets containing adequate vegetables, fruits and wholegrain cereals in which fermentation is associated with enough retained structure to conserve physicochemical properties of benefit to colonic function.

Authors+Show Affiliations

The New Zealand Institute for Plant & Food Research Limited, Palmerston North, New Zealand. john.monro@plantandfood.co.nz.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27219511

Citation

Monro, John, et al. "Vegetable Dietary Fibres Made With Minimal Processing Improve Health-related Faecal Parameters in a Valid Rat Model." Food & Function, vol. 7, no. 6, 2016, pp. 2645-54.
Monro J, Mishra S, Redman C, et al. Vegetable dietary fibres made with minimal processing improve health-related faecal parameters in a valid rat model. Food Funct. 2016;7(6):2645-54.
Monro, J., Mishra, S., Redman, C., Somerfield, S., & Ng, J. (2016). Vegetable dietary fibres made with minimal processing improve health-related faecal parameters in a valid rat model. Food & Function, 7(6), 2645-54. https://doi.org/10.1039/c5fo01526j
Monro J, et al. Vegetable Dietary Fibres Made With Minimal Processing Improve Health-related Faecal Parameters in a Valid Rat Model. Food Funct. 2016 Jun 15;7(6):2645-54. PubMed PMID: 27219511.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Vegetable dietary fibres made with minimal processing improve health-related faecal parameters in a valid rat model. AU - Monro,John, AU - Mishra,Suman, AU - Redman,Claire, AU - Somerfield,Sheryl, AU - Ng,Jovyn, Y1 - 2016/05/24/ PY - 2016/5/25/entrez PY - 2016/5/25/pubmed PY - 2018/3/6/medline SP - 2645 EP - 54 JF - Food & function JO - Food Funct VL - 7 IS - 6 N2 - Dietary fibre-induced faecal bulking and hydration are important contributors to large bowel function and health, and are affected by the dietary fibre structure. To determine faecal bulk-related parameters for vegetable dietary fibres with retained structure, cold water fragmentation of vegetables was used to make minimally processed vegetable fibres (MPVF) from swede, broccoli and asparagus. A valid adult rat model was used to subject the fibres to processes of hind gut fermentation and faecal accumulation similar to those in humans. All the MPVFs had high faecal bulking indexes (FBIs, mean ± sem: wheat bran (reference), 100 ± 6.0; asparagus 168 ± 5.7; swede 135 ± 6.1; broccoli 135 ± 5.9; broccoli rind 205 ± 10.4), and caused large increases in the theoretical colonic water load at 10 g per 100 g diet (increase over baseline (%): wheat bran, 137 ± 8.3; asparagus, 236 ± 25, swede 193 ± 8.8; broccoli 228 ± 12; broccoli rind 223 ± 8.5). Faecal bulking by MPVFs was much greater than by fermentable extracted polysaccharides such as pectin and raftilose, or by commercial fibres made from highly processed cell walls. The results show natural, non-degraded vegetable fibres with retained botanical structure have beneficial effects not provided by structure-less fermentable dietary fibres. Dietary fibre-deficient diets supplemented with prebiotics cannot, therefore, adequately substitute for varied diets containing adequate vegetables, fruits and wholegrain cereals in which fermentation is associated with enough retained structure to conserve physicochemical properties of benefit to colonic function. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/27219511/Vegetable_dietary_fibres_made_with_minimal_processing_improve_health_related_faecal_parameters_in_a_valid_rat_model_ DB - PRIME DP - Unbound Medicine ER -