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The dependence of the in vitro fermentation of dietary fibre to short-chain fatty acids on the contents of soluble non-starch polysaccharides.
Scand J Gastroenterol. 1993 May; 28(5):418-22.SJ

Abstract

The fermentability of cellulose and dietary fibre in common clinical use (Inolaxol, Fiberform, Vi-Siblin, Lunelax, pectin) was measured as the in vitro production of short-chain fatty acids, lactate, and ammonia in 16.6% faecal homogenates from 18 healthy volunteers. The results were compared with the contents of soluble and insoluble non-starch polysaccharides as determined by the method of Englyst. The amounts of soluble non-starch polysaccharides in the fibre were closely associated with the mean productions of short-chain fatty acids after 6 h (R = 0.94, p < 0.002) and 24 h (R = 0.98, p < 0.0002) of incubation. The mean production of ammonia was inversely related to the soluble fraction of the fibre (after 6 h, R = -0.93, p < 0.003; after 24 h, R = -0.90, p < 0.006). These variables were not dependent on the insoluble fractions of the fibre. The in vitro fermentability differed considerably among the fibres: cellulose and Inolaxol (sterculia gum) were almost non-fermentable, Fiberform (wheat bran-based) was low-grade fermentable, Vi-Siblin and Lunelax (both ispaghula husk) were intermediately fermentable, and pectin was highly fermentable. These findings support that the water solubility determines the degree of fermentability of dietary fibre and thereby the corresponding bacterial assimilation of ammonia. In vitro measurements of short-chain fatty acid production in faecal homogenates may hence supplement commonly used methods to classify dietary fibre.

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Authors+Show Affiliations

Mortensen PB
Dept. of Medicine A, Rigshospitalet, University of Copenhagen, Denmark.
Nordgaard-Andersen I
No affiliation info available

MeSH

AdultAmmoniaCatharticsDietary FiberFatty Acids, VolatileFecesFemaleFermentationHumansIn Vitro TechniquesLactatesLactic AcidMalePolysaccharides

Pub Type(s)

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

Language

eng

PubMed ID

8390090

Citation

Mortensen, P B., and I Nordgaard-Andersen. "The Dependence of the in Vitro Fermentation of Dietary Fibre to Short-chain Fatty Acids On the Contents of Soluble Non-starch Polysaccharides." Scandinavian Journal of Gastroenterology, vol. 28, no. 5, 1993, pp. 418-22.
Mortensen PB, Nordgaard-Andersen I. The dependence of the in vitro fermentation of dietary fibre to short-chain fatty acids on the contents of soluble non-starch polysaccharides. Scand J Gastroenterol. 1993;28(5):418-22.
Mortensen, P. B., & Nordgaard-Andersen, I. (1993). The dependence of the in vitro fermentation of dietary fibre to short-chain fatty acids on the contents of soluble non-starch polysaccharides. Scandinavian Journal of Gastroenterology, 28(5), 418-22.
Mortensen PB, Nordgaard-Andersen I. The Dependence of the in Vitro Fermentation of Dietary Fibre to Short-chain Fatty Acids On the Contents of Soluble Non-starch Polysaccharides. Scand J Gastroenterol. 1993;28(5):418-22. PubMed PMID: 8390090.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The dependence of the in vitro fermentation of dietary fibre to short-chain fatty acids on the contents of soluble non-starch polysaccharides. AU - Mortensen,P B, AU - Nordgaard-Andersen,I, PY - 1993/5/1/pubmed PY - 1993/5/1/medline PY - 1993/5/1/entrez SP - 418 EP - 22 JF - Scandinavian journal of gastroenterology JO - Scand J Gastroenterol VL - 28 IS - 5 N2 - The fermentability of cellulose and dietary fibre in common clinical use (Inolaxol, Fiberform, Vi-Siblin, Lunelax, pectin) was measured as the in vitro production of short-chain fatty acids, lactate, and ammonia in 16.6% faecal homogenates from 18 healthy volunteers. The results were compared with the contents of soluble and insoluble non-starch polysaccharides as determined by the method of Englyst. The amounts of soluble non-starch polysaccharides in the fibre were closely associated with the mean productions of short-chain fatty acids after 6 h (R = 0.94, p < 0.002) and 24 h (R = 0.98, p < 0.0002) of incubation. The mean production of ammonia was inversely related to the soluble fraction of the fibre (after 6 h, R = -0.93, p < 0.003; after 24 h, R = -0.90, p < 0.006). These variables were not dependent on the insoluble fractions of the fibre. The in vitro fermentability differed considerably among the fibres: cellulose and Inolaxol (sterculia gum) were almost non-fermentable, Fiberform (wheat bran-based) was low-grade fermentable, Vi-Siblin and Lunelax (both ispaghula husk) were intermediately fermentable, and pectin was highly fermentable. These findings support that the water solubility determines the degree of fermentability of dietary fibre and thereby the corresponding bacterial assimilation of ammonia. In vitro measurements of short-chain fatty acid production in faecal homogenates may hence supplement commonly used methods to classify dietary fibre. SN - 0036-5521 UR - https://www.unboundmedicine.com/medline/citation/8390090/The_dependence_of_the_in_vitro_fermentation_of_dietary_fibre_to_short_chain_fatty_acids_on_the_contents_of_soluble_non_starch_polysaccharides_ L2 - https://www.tandfonline.com/doi/full/10.3109/00365529309098242 DB - PRIME DP - Unbound Medicine ER -