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Dietary fibre fermentation in the rat intestinal tract: effect of adaptation period, protein and fibre levels, and particle size

Published online by Cambridge University Press:  24 July 2007

Margareta Nyman  and
Nils-Georg ASP
Margareta Nyman
Affiliation:
Department of Food Chemistry, Chemical Centre, PO Box 124, University of Lund, S-22100 Lund, Sweden
Nils-Georg ASP
Affiliation:
Department of Food Chemistry, Chemical Centre, PO Box 124, University of Lund, S-22100 Lund, Sweden
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Abstract

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1. The fermentative breakdown of one resistant type of dietary fibre (wheat bran) and one easily-fermented fibre (low-methoxyl pectin) was studied with respect to the length of the adaptation period and fibre level in the diet. The breakdown of the resistant fibre was also studied regarding the protein level in the diet and particle size of the fibre.

2. Prolongation of the adaptation period from 4 to 18 d decreased the faecal dry weight considerably. The excretion of dietary fibre however, was similar, whereas a decrease in faecal nitrogen excretion could be seen.

3. A level of dietary protein of less than 50 g/kg impaired the fermentation of wheat-bran fibre, whereas a level higher than 100 g protein/kg did not further increase the degree of fermentation of the fibre.

4. The particle size did not change the fermentability of the fibre, equal amounts of the main components of coarse and milled bran being excreted in faeces.

5. Two different levels of wheat-bran fibre (48 and 96 g/kg) in the diet did not influence the fibre breakdown. Similar results were obtained with two levels of fibre from low-methoxyl pectin (42 and 84 g/kg), but a tendency towards a decreased percentage of faecal excretion of uronic acids was seen at the lower level of low-methoxyl pectin.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 54 , Issue 3 , November 1985 , pp. 635 - 643
Copyright
Copyright © The Nutrition Society 1985

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