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Digestion of complex carbohydrates and large bowel fermentation in rats fed on raw and cooked peas (Pisum sativum)

Published online by Cambridge University Press:  09 March 2007

J. S. Goodlad  and
J. C. Mathers
J. S. Goodlad
Affiliation:
Department of Agricultural Biochemistry and Nutrition, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
J. C. Mathers
Affiliation:
Department of Agricultural Biochemistry and Nutrition, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
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Abstract

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Rats were fed on four semi-purified diets in which raw or cooked peas (Pisum sativum var. Sentinel) provided 250 or 500 g/kg diet. Pressure-cooking of peas followed by rapid freezing and freeze-drying increased the proportion of starch resistant to α-amylase (EC 3.2.1.1) without previous treatment with dimethyl sulphoxide. There were only minor effects of cooking on the digestibilities of non-starch polysaccharides and their constituent sugars. With the higher dietary pea concentration there were marked increases in the flow of organic matter to, and fermentation in, the large bowel. These increases were associated with significant increases in colonic tissue and contents weights, and in colonic transit time. Both cooking and dietary pea inclusion rate altered the pattern of volatile fatty acids in caecal contents and in portal blood.

Keywords

Complex carbohydratesLarge bowel fermentationCookingPeas
Type
Effects of Complex Carbohydrates in the Large Bowel
Information
British Journal of Nutrition , Volume 67 , Issue 3 , May 1992 , pp. 475 - 488
Copyright
Copyright © The Nutrition Society 1992

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