Hostname: page-component-76fb5796d-45l2p Total loading time: 0 Render date: 2024-04-26T06:07:17.172Z Has data issue: false hasContentIssue false
  • English
  • Français

Short-chain fatty acid formation in the hindgut of rats fed oligosaccharides varying in monomeric composition, degree of polymerisation and solubility

Published online by Cambridge University Press:  08 March 2007

Ulf Nilsson  and
Margareta Nyman
Ulf Nilsson*
Affiliation:
Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 LUND, Sweden
Margareta Nyman
Affiliation:
Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 LUND, Sweden
*
*Corresponding author: Ulf Nilsson MSc, fax +46 46 222 4532, email Ulf.Nilsson@inl.lth.se
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 contents of short-chain fatty acids were investigated in rats fed lactitol, lactulose and four fructo-oligosaccharides of different degree of polymerisation and solubility. Fructo-oligosaccharides with a low degree of polymerisation (2–8) generated the highest levels of butyric acid all along the hindgut, whereas fructo-oligosaccharides with a high degree of polymerisation (10–60) generated the highest levels of propionic acid. These specific differences were also generally reflected in the caecal pools and molar proportions of short-chain fatty acids. The lower solubility of the fructo-oligosaccharides was related to a lower degree of caecal fermentation. Lactulose and lactitol yielded high proportions of acetic acid and low proportions of butyric acid. It is concluded that both the degree of polymerisation and the solubility may affect short-chain fatty acid formation, whereas the fructose content per se seem to be of less importance. This may be of interest when designing foods with specific health effects.

Keywords

Short-chain fatty acidsFructo-oligosaccharidesLactuloseLactitol
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 5 , November 2005 , pp. 705 - 713
Copyright
Copyright © The Nutrition Society 2005

References

Ballongue, J, Schumann, C & Quignon, P (1997) Effects of lactulose and lactitol on colonic microflora and enzymatic activity. Scand J Gastroenterol Suppl 222, 41–44.CrossRefGoogle ScholarPubMed
Barry, JL, Hoebler, C, Macfarlane, GT, Macfarlane, S, Mathers, JC, Reed, KA, Mortensen, PB, Nordgaard, I, Rowland, IR & Rumney, CJ (1995) Estimation of the fermentability of dietary fibre in vitro: a European interlaboratory study. Br J Nutr 74, 303–322.CrossRefGoogle ScholarPubMed
Berggren, AM, Björck, IME, Nyman, EMGL & Eggum, BO (1993) Short-chain fatty-acid content and ph in cecum of rats given various sources of carbohydrates. J Sci Food Agric 63, 397–406.CrossRefGoogle Scholar
Berggren, AM, Nyman, EM, Lundquist, I & Björck, IM (1996) Influence of orally and rectally administered propionate on cholesterol and glucose metabolism in obese rats. Br J Nutr 76, 287–294.CrossRefGoogle ScholarPubMed
Björck, I, Nyman, M, Pedersen, B, Siljeström, M, Asp, NG & Eggum, BO (1987) Formation of enzyme resistant starch during autoclaving of wheat starch: studies in vitro and in vivo. J Cereal Sci 6, 159–172.CrossRefGoogle Scholar
Brighenti, F, Testolin, G, Canzi, E, Ferrari, A, Wolever, TMS, Ciappellano, S, Porrini, M & Simonetti, P (1989) Influence of long-term feeding of different purified dietary-fibers on the volatile fatty-acid (VFA) profile, pH and fiber-degrading activity of the cecal contents in rats. Nutr Res 9, 761–772.CrossRefGoogle Scholar
Calvert, RJ, Otsuka, M & Satchithanandam, S (1989) Consumption of raw potato starch alters intestinal function and colonic cell proliferation in the rat. J Nutr 119, 1610–1616.CrossRefGoogle ScholarPubMed
Campbell, JM, Fahey, GC Jr & Wolf, BW (1997) Selected indigestible oligosaccharides affect large bowel mass, cecal and fecal short-chain fatty acids, pH and microflora in rats. J Nutr 127, 130–136.CrossRefGoogle ScholarPubMed
Casterline, JL, Oles, CJ & Ku, Y (1997) In vitro fermentation of various food fiber fractions. J Agric Food Chem 45, 2463–2467.CrossRefGoogle Scholar
Cherbut, C, Aube, AC, Blottiere, HM & Galmiche, JP (1997) Effects of short-chain fatty acids on gastrointestinal motility. Scand J Gastroenterol 32, Suppl. 22258–61.CrossRefGoogle Scholar
Cummings, JH (1997) Short-chain fatty acid enemas in the treatment of distal ulcerative colitis. Eur J Gastroenterol Hepatol 9, 149–153.CrossRefGoogle ScholarPubMed
Cummings, JH & Macfarlane, GT (1991) The control and consequences of bacterial fermentation in the human colon. J Appl Bacteriol 70, 443–459.CrossRefGoogle ScholarPubMed
Ekvall, J, Stegmark, R & Nyman, M (2005) Content of low molecular weight carbohydrates in vining peas (Pisum sativum) after blanching and freezing: effect of cultivar and cultivation conditions. J Sci Food Agric 85, 691–699.CrossRefGoogle Scholar
Franck, A (2002) Technological functionality of inulin and oligofructose. Br J Nutr 87, Suppl. 2, S287–S291.CrossRefGoogle ScholarPubMed
Gibson, GR & Wang, X (1994) Bifidogenic properties of different types of fructo-oligosaccharides. Food Microbiol 11, 491–498.CrossRefGoogle Scholar
Henningsson, AM, Björck, IM & Nyman, EM (2002) Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats. J Nutr 132, 3098–3104.CrossRefGoogle ScholarPubMed
Jenkins, DJ, Wolever, TM, Jenkins, A, et al. (1991) Specific types of colonic fermentation may raise low-density-lipoprotein-cholesterol concentrations. Am J Clin Nutr 54, 141–147.CrossRefGoogle ScholarPubMed
Kishida, T, Nogami, H, Himeno, S & Ebihara, K (2001) Heat moisture treatment of high amylose cornstarch increases its resistant starch content but not its physiologic effects in rats. J Nutr 131, 2716–2721.CrossRefGoogle Scholar
Kissmeyer-Nielsen, P, Mortensen, FV, Laurberg, S & Hessov, I (1995) Transmural trophic effect of short chain fatty acid infusions on atrophic, defunctioned rat colon. Dis Colon Rectum 38, 946–951.CrossRefGoogle ScholarPubMed
Kleessen, B, Hartmann, L & Blaut, M (2001) Oligofructose and long-chain inulin: influence on the gut microbial ecology of rats associated with a human faecal flora. Br J Nutr 86, 291–300.CrossRefGoogle ScholarPubMed
Le Blay, G, Michel, C, Blottiere, HM & Cherbut, C (1999) Prolonged intake of fructo-oligosaccharides induces a short-term elevation of lactic acid-producing bacteria and a persistent increase in cecal butyrate in rats. J Nutr 129, 2231–2235.CrossRefGoogle Scholar
Levrat, MA, Remesy, C & Demigne, C (1991) High propionic acid fermentations and mineral accumulation in the cecum of rats adapted to different levels of inulin. J Nutr 121, 1730–1737.Google ScholarPubMed
Livesey, G, Smith, T, Eggum, BO, Tetens, IH, Nyman, M, Roberfroid, M, Delzenne, N, Schweizer, TF & Decombaz, J (1995) Determination of digestible energy values and fermentabilities of dietary fibre supplements: a European interlaboratory study in vivo. Br J Nutr 74, 289–302.CrossRefGoogle ScholarPubMed
Luo, J, Rizkalla, SW, Alamowitch, C, et al. (1996) Chronic consumption of short-chain fructooligosaccharides by healthy subjects decreased basal hepatic glucose production but had no effect on insulin-stimulated glucose metabolism. Am J Clin Nutr 63, 939–945.CrossRefGoogle ScholarPubMed
Lupton, JR & Villalba, N (1988) Fermentation of fiber to short chain fatty-acids – a comparative-study with humans, baboons, pigs and rats. FASEB J 2, A1201–A1201.Google Scholar
McCleary, BV, Murphy, A & Mugford, DC (2000) Measurement of total fructan in foods by enzymatic/spectrophotometric method: collaborative study. J AOAC Int 83, 356–364.CrossRefGoogle ScholarPubMed
Massimino, SP, McBurney, MI, Field, CJ, Thomson, AB, Keelan, M, Hayek, MG & Sunvold, GD (1998) Fermentable dietary fiber increases GLP-1 secretion and improves glucose homeostasis despite increased intestinal glucose transport capacity in healthy dogs. J Nutr 128, 1786–1793.CrossRefGoogle ScholarPubMed
Mathers, JC & Dawson, LD (1991) Large bowel fermentation in rats eating processed potatoes. Br J Nutr 66, 313–329.CrossRefGoogle ScholarPubMed
Mortensen, FV, Hessov, I, Birke, H, Korsgaard, N & Nielsen, H (1991) Microcirculatory and trophic effects of short chain fatty acids in the human rectum after Hartmann's procedure. Br J Surg 78, 1208–1211.CrossRefGoogle ScholarPubMed
Mortensen, FV, Nielsen, H, Mulvany, MJ & Hessov, I (1990) Short chain fatty acids dilate isolated human colonic resistance arteries. Gut 31, 1391–1394.CrossRefGoogle ScholarPubMed
Nagengast, FM, Hectors, MP, Buys, WA & Van Tongeren, JH (1988) Inhibition of secondary bile acid formation in the large intestine by lactulose in healthy subjects of two different age groups. Eur J Clin Invest 18, 56–61.CrossRefGoogle ScholarPubMed
Nilsson, U & Björck, I (1988) Availability of cereal fructans and inulin in the rat intestinal tract. J Nutr 118, 1482–1486.CrossRefGoogle ScholarPubMed
Nyman, M, Asp, NG, Cummings, J & Wiggins, H (1986) Fermentation of dietary fibre in the intestinal tract: comparison between man and rat. Br J Nutr 55, 487–496.CrossRefGoogle Scholar
Oufir, LE, Barry, JL, Flourie, B, Cherbut, C, Cloarec, D, Bornet, F & Galmiche, JP (2000) Relationships between transit time in man and in vitro fermentation of dietary fiber by fecal bacteria. Eur J Clin Nutr 54, 603–609.CrossRefGoogle ScholarPubMed
Patil, DH, Westaby, D, Mahida, YR, Palmer, KR, Rees, R, Clark, ML, Dawson, AM & Silk, DB (1987) Comparative modes of action of lactitol and lactulose in the treatment of hepatic encephalopathy. Gut 28, 255–259.CrossRefGoogle ScholarPubMed
Poulsen, M, Molck, AM & Jacobsen, BL (2002) Different effects of short- and long-chained fructans on large intestinal physiology and carcinogen-induced aberrant crypt foci in rats. Nutr Cancer 42, 194–205.CrossRefGoogle Scholar
Probert, HM, Apajalahti, JH, Rautonen, N, Stowell, J & Gibson, GR (2004) Polydextrose, lactitol, and fructo-oligosaccharide fermentation by colonic bacteria in a three-stage continuous culture system. Appl Environ Microbiol 70, 4505–4511.CrossRefGoogle Scholar
Richardson, AJ, Calder, AG, Stewart, CS & Smith, A (1989) Simultaneous determination of volatile and non-volatile acidic fermentation products of anaerobes by capillary gas-chromatography. Lett Appl Microbiol 9, 5–8.CrossRefGoogle Scholar
Roberfroid, MB (1999) Caloric value of inulin and oligofructose. J Nutr 129, S1436–S1437.CrossRefGoogle ScholarPubMed
Roberfroid, MB, Van Loo, JA & Gibson, GR (1998) The bifidogenic nature of chicory inulin and its hydrolysis products. J Nutr 128, 11–19.CrossRefGoogle ScholarPubMed
Roediger, WE (1980) The colonic epithelium in ulcerative colitis: an energy-deficiency disease? Lancet 2, 712–715.CrossRefGoogle ScholarPubMed
Roland, N, Nugon-Baudon, L, Andrieux, C & Szylit, O (1995) Comparative study of the fermentative characteristics of inulin and different types of fibre in rats inoculated with a human whole faecal flora. Br J Nutr 74, 239–249.CrossRefGoogle ScholarPubMed
Sakata, T (1987) Stimulatory effect of short-chain fatty acids on epithelial cell proliferation in the rat intestine: a possible explanation for trophic effects of fermentable fibre, gut microbes and luminal trophic factors. Br J Nutr 58, 95–103.CrossRefGoogle ScholarPubMed
Salminen, S, Bouley, C, Boutron-Ruault, MC, et al. (1998) Functional food science and gastrointestinal physiology and function. Br J Nutr 80, Suppl. 1, S147–S171.CrossRefGoogle ScholarPubMed
Scheppach, W, Bartram, HP & Richter, F (1995) Role of short-chain fatty acids in the prevention of colorectal cancer. Eur J Cancer 31A 1077–1080.CrossRefGoogle ScholarPubMed
Scheppach, W, Sommer, H, Kirchner, T, Paganelli, GM, Bartram, P, Christl, S, Richter, F, Dusel, G & Kasper, H (1992) Effect of butyrate enemas on the colonic mucosa in distal ulcerative colitis. Gastroenterology 103, 51–56.CrossRefGoogle ScholarPubMed
Tuohy, KM, Ziemer, CJ, Klinder, A, Knöbel, Y, Pool-Zobel, BL & Gibson, GR (2002) A human volunteer study to determine the prebiotic effects of lactulose powder on human colonic microbiota. Microb Ecol Health Dis 14, 165–173.Google Scholar
Wolever, TM, Spadafora, P & Eshuis, H (1991) Interaction between colonic acetate and propionate in humans. Am J Clin Nutr 53, 681–687.CrossRefGoogle ScholarPubMed
Wyatt, GM, Horn, N, Gee, JM & Johnson, IT (1988) Intestinal microflora and gastrointestinal adaptation in the rat in response to non-digestible dietary polysaccharides. Br J Nutr 60, 197–207.CrossRefGoogle ScholarPubMed
Yamashita, K, Kawai, K & Itakura, M (1984) Effects of fructo-oligosaccharides on blood-glucose and serum-lipids in diabetic subjects. Nutr Res 4, 961–966.CrossRefGoogle Scholar
Younes, H, Demigne, C & Remesy, C (1996) Acidic fermentation in the caecum increases absorption of calcium and magnesium in the large intestine of the rat. Br J Nutr 75, 301–314.CrossRefGoogle ScholarPubMed