Hostname: page-component-848d4c4894-ttngx Total loading time: 0 Render date: 2024-05-14T17:28:48.999Z Has data issue: false hasContentIssue false
  • English
  • Français

Determination of digestible energy values and fermentabilities of dietary fibre supplements: a European interlaboratory study in vivo

Published online by Cambridge University Press:  09 March 2007

G. Livesey ,
T. Smith ,
B. O. Eggum ,
I. H. Tetens ,
M. Nyman ,
M. Roberfroid ,
N. Delzenne ,
T. F. Schweizer  and
J. Decombaz
G. Livesey
Affiliation:
Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA
T. Smith
Affiliation:
Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA
B. O. Eggum
Affiliation:
National Institute of Animal Science, Research Centre Foulum, PO Box 39, 8330 Tjele, Denmark
I. H. Tetens
Affiliation:
National Institute of Animal Science, Research Centre Foulum, PO Box 39, 8330 Tjele, Denmark
M. Nyman
Affiliation:
The Chemical Centre, Lund University, PO Box 124, 221 00 Lund, Sweden
M. Roberfroid
Affiliation:
Department of Pharmaceutical Science, Catholic University of Louvain, UCL 7369, 1200 Brussels, Belgium
N. Delzenne
Affiliation:
Department of Pharmaceutical Science, Catholic University of Louvain, UCL 7369, 1200 Brussels, Belgium
T. F. Schweizer
Affiliation:
Nestlé Research Centre, Nestec Ltd., Av. Nestlé 55, 1800 Vevey, Switzerland
J. Decombaz
Affiliation:
Nestlé Research Centre, Nestec Ltd., Av. Nestlé 55, 1800 Vevey, Switzerland
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The performance of methods to determine energy conversion factors for dietary fibre (DF) supplements and fermentability (D) values of their non-starch polysaccharides (NSP) was investigated. Heats of combustion, digestible energy (DE) and D values were determined on five DF supplements in five European laboratories on five separate occasions. In each instance the DF supplements were fed to juvenile male VVistar rats at two doses, 50 and 100 g/kg basal diet, for 3 weeks with food and faeces collected in the 3rd week. Among-laboratory variations in heats of combustion (DHC<) were <2%. DE values (kJ/g dry weight) at the upper and lower doses respectively were: 10·4 and 9·9 for a high-methoxyl apple pectin, 9·5 and 9·4 for a sugar-beet DF supplement, 12·2 and 12·7 for soyabean DF supplement, 38 and 4·0 for maize bran, and 0·3 and 0·3 for Solka-floc cellulose. Variations among laboratories, among occasions and among animals were <1, <2 and <2·5 kJ/g respectively. The among-occasion: among-laboratory variance ratio for DE was 0·5, suggesting the method performed equally well in all laboratories. There was no evidence of learning or fatigue in the performance of the method. D values were also independent of dose and at the high and lower doses were: pectin 0·92 and 0·95, sugar-beet NSP 0·68 and 0·68, soyabean NSP 0·86 and 0·88, maize bran 0·17 and 0·18, cellulose 0·07 and 0·06. Among-laboratory variance tended to increase with decreasing fermentability and ranged from 0·03 to 0·18. The DE and D data were not significantly different from a previously proposed relationship DE = 0·7 × DHc × D, where DHc is the heat of combustion of the supplement. We conclude that while the among-laboratory variation in the D of difficult-to-ferment NSP is too large for the reliable prediction of energy value the method for the direct determination of DE is both reproducible and repeatable, that DE is independent of dosage of DF supplement up to 100 g/kg diet, and that it is safe to discriminate between energy values with a precision of 3 kJ/g. The conversion of both DE and D to net metabolizable energy for the purpose of food labelling, tables and databases is described.

Keywords

Food energy valueFermentationNon-Starch polysaccharideDietary fibre
Type
Fermentability of dietary fibre
Information
British Journal of Nutrition , Volume 74 , Issue 3 , September 1995 , pp. 289 - 302
Copyright
Copyright © The Nutrition Society 1995

References

Bach-Knudsen, K. E., Wisker, E., Daniel, F., Feldheim, W. & Eggum, B. O. (1994) Digestibility of energy, protein, fat and non-starch polysaccharides in mixed diets: comparative studies between man and rat. British Journal of Nutrition 71, 471–487.Google Scholar
Barnett, V. & Lewis, T. (1978) Outliers in Statistical Data, p. 99. Chichester: John Wiley & Sons.Google Scholar
Barry, J.-L., Hoebler, C., MacFarlane, G. T., MacFarlane, S., Mathers, J. C., Reed, K. A., Mortensen, P. B., Norgaard, I., Rowland, I. R. & Rumney, C. J. (1995) Estimation of the fermentability of dietary fibre in vitro: a European interlaboratory study. British Journal of Nutrition 74, 303–322.Google Scholar
Boyer, K. W., Horwitz, W. & Albert, R. (1985) Interlaboratory variance in trace element analysis. Analytical Chemistry 57, 454–459.Google Scholar
British Nutrition Foundation (1990) Complex Carbohydrates in Foods: The Report of the British Nutrition Foundation's Task Force. London: Chapman & Hall.Google Scholar
Brown, J. C. (1993) Energy: measurement of food energy. In Encylopaedia of Food Science, Food Technology and Nutrition, Vol. 13, pp. 1590–1595; [Macrae, R., Robinson, R. K. and Sadler, M. J., editors]. London: Academic Press Ltd.Google Scholar
Brown, J. C. & Livesey, G. (1994) Urinary energy excretion in rats fed guar gum: implications for putative thermogenesis. Food Hydrocolloids 8, 69–72.Google Scholar
European, Council Directive (1990) Nutrition labelling for foodstuffs. Official Journal of the European Community 33, L276.Google Scholar
Faulks, R. M. & Timms, S. B. (1985) A rapid method for determining the carbohydrate component of dietary fibre. Food Chemistry 17, 213–287.Google Scholar
Göranzon, H. & Forsum, E. (1987) Metabolisable energy in humans in two diets. Calculation and analysis. Journal of Nutrition 117, 267–273.Google Scholar
Göranzon, H., Forsum, E. & Thilén, M. (1983) Calculation and determination of the metabolisable energy in mixed diets to humans. American Journal of Clinical Nutrition 38, 954–963.Google Scholar
Harley, L. J., Davies, I. R. & Livesey, G. (1989) Digestible energy value of gums in the rat - data on gum arabic. Food Additives and Contaminants 6, 13–70.Google Scholar
Horwitz, W., Kamps, L. R. & Boyer, K. W. (1980) Quality assurance for the analysis of foods for trace constituents. Journal of the Association of Official Analytical Chemists 63, 1344–1354.Google Scholar
Johnson, I. T., Livesey, G., Gee, J. M. G., Brown, J. C. & Wortley, G. M. (1990) The biological effects and digestible energy value of a sugar-beet fibre preparation in the rat. British Journal of Nutrition 64, 187–199.Google Scholar
Livesey, G. (1989) Procedure for calculating the digestible and metabolizable energy values of food components making a small contribution to the diet. Journal of the Science of Food and Agriculture 48, 475–481.Google Scholar
Livesey, G. (1990) Energy values of unavailable carbohydrates and diets: an inquiry and analysis. American Journal of Clinical Nutrition 51, 617–636.Google Scholar
Livesey, G. (1991) Calculating the energy values of foods: towards empirical formulae based on diets with varied intakes of unavailable complex carbohydrates. European Journal of Clinical Nutrition 45, 1–22.Google Scholar
Livesey, G. (1992) The energy values of diets and sugar alcohols for man. Nutrition Research Reviews 5, 61–84.Google Scholar
Miles, C. (1990) The metabolisable energy of diets differing in dietary fat and fibre in humans. Journal of Nutrition 122, 306–311.Google Scholar
Nyman, M. & Asp, N.-G. (1985) Dietary fibre fermentation in the rat intestinal tract: effect of adaptation period, protein and fibre level, and particle size. British Journal of Nutrition 54, 635–643.Google Scholar
Nyman, M. & Asp, N.-G. (1988) Fermentation of oat fibre in the rat intestinal tract: A study of different cellular areas. American Journal of Clinical Nutrition 48, 274–279.Google Scholar
Nyman, M., Asp, N.-G., Cummings, J. H. & Wiggins, H. (1986) Fermentability of dietary fibre in the intestinal tract: comparison between man and rat. British Journal of Nutrition 55, 487–496.Google Scholar
Prosky, L. (1985) Total dietary fibre in foods. Enzymatic-gravimetric method. Journal of the Association of Official Analytical Chemists 68, 399.Google Scholar
Prosky, L., Asp, N.-G., Schweizer, T. M., DeVries, J. W. & Furda, I. (1988) Determination of insoluble, soluble, and total dietary fibre in foods and products: interlaboratory study. Journal of the Association of Offcial Analytical Chemists 71, 1017–1023.Google Scholar
Roberfroid, M., Gibson, G. R. & Delzenne, N. (1993) The biochemistry of oligofructose, a non-digestive fiber: an approach to calculate its caloric value. Nutrition Research 51, 137–148.Google Scholar
Scott, R. W. (1979) Colorimetric determination of hexuronic acids in plant materials. Analytical Chemistry 51, 936–941.Google Scholar
Southgate, D. A. T. & Durnin, J. V. G. A. (1970) Calorie conversion factors: an experimental reassessment of the factors used in the calculation of the energy values of human diets. British Journal of Nutrition 24, 517–535.Google Scholar
Wisker, E. & Feldheim, W. (1992) Faecal bulking and energy value of dietary fibre. In Dietary Fibre - A Component of Food, pp. 233–246 [Schweizer, T.F. and Edwards, C. A., editors]. London: Springer-Verlag.Google Scholar
Wisker, E., Maltz, A. & Feldheim, W. (1988) Metabolisable energy of diets low or high in dietary fibre from cereals eaten by humans. Journal of Nutrition 118, 945–952.Google Scholar