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Effects of guar gum and cellulose on glucose absorption, hormonal release and hepatic metabolism in the pig

Published online by Cambridge University Press:  09 March 2007

C. Simões Nunes
Affiliation:
Département NASA, INRA-CRJ, 78350 Jouy-en-Josas, France
K. Malmlöf
Affiliation:
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden
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Abstract

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Six Large White pigs (mean body-weight 59 (se 1.7) kg) were surgically fitted with permanent catheters in the portal vein, the brachiocephalic artery and the right hepatic vein, as well as with electromagnetic flow probes around the portal vein and the hepatic artery, and allowed to recover. The non-anaesthetized animals were given a basal non-fibre diet (diet A) alone or together with 60 g guar gum/kg (diet B) or 150 g purified cellulose/kg (diet C) by substitution for mica. The diets were given for weekly periods and according to a replicated 3x3 Latin square design. On the last day of each such adaptation period, test meals of 800 g were given before blood sampling. Sampling was continued for 8 h. Guar gum strongly reduced glucose apparent absorption without changing the absorption and the hepatic uptake profiles. Production rates of insulin, gastric inhibitory polypeptide and insulin-like growth factor-1 (IGF-1) were lowest after guar gum ingestion. However, the reductions in peripheral blood insulin levels caused by guar gum were not associated with a change in hepatic insulin extraction. IGF-1 appeared to be strongly secreted by the gut, whereas the liver had a net uptake of the peptide. Ingestion of guar gum increased the hepatic extraction coefficient of gut-produced IGF-1. Guar gum ingestion appeared also to decrease glucagon secretion.

Cellulose at the level consumed had very few effects on the variables considered.

It is suggested that the modulation of intestinal mechanisms by guar gum was sufficient to mediate the metabolic effects described

Type
Metabolic Effects of carbohydrates
Copyright
Copyright © The Nutrition Society 1992

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