Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources

Research output: Contribution to journalArticle

Abstract

The fermentability of indigestible carbohydrates and content of short-chain fatty acids along the hindgut of rats were investigated using plant materials of importance in the Swedish diet (instant potato powder, apples and oat flakes). Results with the composite food products were compared with commercial fibre fractions obtained from similar sources, ie potato fibre, apple pectin and beta-glucan-enriched oat fibre. The materials were incorporated into diets yielding a concentration of 60 or 70 g kg (1) indigestible carbohydrates. The fermentability of indigestible carbohydrates was high with all diets, between 79 and 90%. All substrates except the pure apple pectin generated intermediate to high proportions of butyric acid in the caecum (15-22 vs 8%). The potato products gave high concentrations of butyric acid in the distal colon. The potato powder, ie the diet with the highest content of resistant starch (22g kg(-1)), also gave the highest proportion of butyric acid in the distal colon (19%), which was higher than the proportion in the caecum with the same substrate (15%) (P < 0.005). The composite foods promoted a higher proportion of butyric acid in the distal colon as compared with the commercial fibre fractions (P < 0.05). (C) 2002 Society of Chemical Industry.

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Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Agricultural Science, Forestry and Fisheries

Keywords

  • carbohydrates, short-chain fatty acids, rats, fermentation, resistant starch, indigestible, dietary fibre, non-starch polysaccharides, fructose
Original languageEnglish
Pages (from-to)385-393
JournalJournal of the Science of Food and Agriculture
Volume82
Issue number4
Publication statusPublished - 2002
Publication categoryResearch
Peer-reviewedYes

Bibliographic note

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)