Skip to main content
×
Home
    • Aa
    • Aa

Short-chain fatty acids produced in vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets

  • Elisabeth Wisker (a1), Martina Daniel (a1), Gerhard Rave (a2) and Walter Feldheim (a1)
Abstract

It was studied whether the type of bread (i.e. a low-fibre wheat–rye mixed bread and coarse or fine wholemeal rye bread) either as part of a diet or alone, had an influence on the short-chain fatty acids (SCFA) produced during in vitro fermentation. Fermentation substrates were dietary fibre residues obtained from diets and breads. In addition, it was investigated whether the faecal SCFA pattern in the inoculum donors, who ingested the experimental diets, could be predicted by in vitro fermentation. Yields of SCFA in vitro were 0·51–0·62 g/g fermented polysaccharide. In vitro, the molar ratios of butyrate were higher for the two high-fibre diets containing coarse or fine wholemeal bread than for the low fibre diet containing wheat–rye mixed bread; the difference was significant for the coarse (P < 0·01), but not for the fine bread diet (P = 0·0678). The coarse wholemeal bread alone produced a higher molar ratio of butyrate than the fine wholemeal bread (P < 0·05) and the wheat–rye mixed bread (P < 0·01). Ingestion by the inoculum donors of the diets containing wholemeal bread led to higher faecal butyrate ratios (molar ratios: coarse bread diet 19·6, fine bread diet 17·7) compared with the wheat–rye mixed bread-containing diet (14·9), but the differences between the diets were not significant. For the diets investigated, there were no significant differences between faecal and in vitro SCFA patterns.

    • Send article to Kindle

      To send this article to your Kindle, first ensure coreplatform@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Short-chain fatty acids produced in vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Short-chain fatty acids produced in vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Short-chain fatty acids produced in vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets
      Available formats
      ×
Copyright
Corresponding author
*Corresponding author: Dr E. Wisker, fax +49 431 880 1528, e-mail ewisker@nutrfoodsc.uni-kiel.de
Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

SA Bingham (1996) Epidemiology and mechanisms relating diet to risk of colorectal cancer. Nutrition Research Reviews 9, 197239.

P Brøbech Mortensen , H Hove , M Rye Clausen and K Holtug (1991) Fermentation to short-chain fatty acids and lactate in human faecal batch cultures. Intra- and inter- individual variations versus variations caused by changes in fermented saccharides. Scandinavian Journal of Gastroenterology 26, 12851294.

JH Cummings , ER Beatty , SM Kingman , SA Bingham and HN Englyst (1996) Digestion and physiological properties of resistant starch in the human large bowel. British Journal of Nutrition 75, 733747.

FB Key and JC Mathers (1993) Gastrointestinal responses of rats fed on white and wholemeal breads: complex carbohydrate digestibility and the influence of dietary fat content. British Journal of Nutrition 69, 481495.

MI McBurney and LU Thompson (1989) Effect of human faecal donor on. in vitro fermentation variables. Scandinavian Journal of Gastroenterology 24, 359367.

MI McBurney and LU Thompson (1990) Fermentative characteristics of cereal brans and vegetable fibers. Nutrition and Cancer 13, 271280.

A McIntyre , GP Young , T Taranto , PR Gibson and PB Ward (1991) Different fibers have different regional effects on luminal contents of rat colon. Gastroenterology 101, 12741281.

V Salvador , C Cherbut , JL Barry , D Bertrand , C Bonnet and J Delort-Laval (1993) Sugar composition of dietary fibre and short-chain fatty acid production during. in vitro fermentation by human bacteria. British Journal of Nutrition 70, 189197.

W Scheppach , M Fabian , M Sach and HJ Kasper (1988) The effect of starch malabsorption on fecal short-chain fatty acid excretion in man. Scandinavian Journal of Gastroenterology 23, 755759.

E Wisker , M Daniel and W Feldheim (1996) Particle size of whole meal rye bread does not affect the digestibility of macro-nutrients and non-starch polysaccharides and the energy value of dietary fibre in humans. Journal of the Science of Food and Agriculture 70, 327333.

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords: