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Combinations of indigestible carbohydrates affect the short-chain fatty acid content in the hind-gut of rats

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Author

Summary, in English

The fermentability and pattern of short-chain fatty acids (SCFA) formed in the hindgut of rats given various combinations of dietary fibers (DF) and resistant starch (RS) were investigated. Highly fermentable indigestible carbohydrates, i.e., guar gum (GG), pectin (Pec) and high amylose cornstarch (HAS), and a DF with a relatively high resistance to fermentation, i.e., wheat bran (WB), were included. The substrates were studied individually or as mixtures (GG + Pec, GG + WB and HAS + WB, 1:1, wt/wt indigestible carbohydrate basis) at a total concentration of 100 g indigestible carbohydrates/kg diet and fed to rats for 13 d. Rats fed Pec had a high proportion of acetic acid in the cecum (76 ± 2% of total SCFA), whereas those fed GG had the highest proportion of propionic acid (31 ± 4%, P <0.0005). Rats fed GG and Pec had low proportions of butyric acid (6 ± 1 and 10 ± 1%, respectively), whereas those fed both had a higher proportion of butyric acid (15 ± 3%, P < 0.05). Consequently, the cecal butyric acid pool was twice as high in rats fed the GG + Pec mixture (44 ± 9 µmol) as in those fed the individual components (19 ± 2 and 21 ± 3 µmol, respectively, P < 0.05). Rats fed HAS with WB had a greater fecal excretion of SCFA (184 ± 19 µmol/d) than those fed the individual components (77 ± 10 and 116 ± 12 µmol/d in rats fed HAS and WB, respectively P < 0.05), suggesting that incorporation of WB delayed the site of fermentation of HAS to the distal part of the hindgut. In conclusion, the combination of indigestible carbohydrates may affect both SCFA patterns and the site of SCFA release in the rat hindgut

Publishing year

2002

Language

English

Pages

3098-3104

Publication/Series

Journal of Nutrition

Volume

132

Issue

10

Document type

Journal article

Publisher

Oxford University Press

Topic

  • Nutrition and Dietetics

Keywords

  • resistant starch
  • dietary fiber
  • fermentation
  • short-chain fatty acids
  • rats

Status

Published

ISBN/ISSN/Other

  • ISSN: 1541-6100