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Tissue hypertrophy and epithelial proliferation rate in the gut of rats fed on bread and haricot beans (Phaseolus vulgaris)

Published online by Cambridge University Press:  09 March 2007

Fiona B. Key ,
Devina McClean  and
J. C. Mathers
Fiona B. Key
Affiliation:
Human Nutrition Research Centre, Department of Biological and Nutritional Sciences, University of Newcastle upon Tyne, Newcastle upon Tyne NEI 7RU
Devina McClean
Affiliation:
Human Nutrition Research Centre, Department of Biological and Nutritional Sciences, University of Newcastle upon Tyne, Newcastle upon Tyne NEI 7RU
J. C. Mathers
Affiliation:
Human Nutrition Research Centre, Department of Biological and Nutritional Sciences, University of Newcastle upon Tyne, Newcastle upon Tyne NEI 7RU
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Abstract

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The present study was designed to test the hypothesis that increasing short-chain fatty acid (SCFA)production in the large bowel increases gut epithelial proliferation rate (EPR). Two experiments were carried out in which rats were fed on bread (wholemeal or white)-based diets containing graded amounts of cooked haricot (Phaseofus vulgaris) beans; the latter are a rich source of fermentable carbohydrates. Consumption of beans was associated with several-fold increases in SCFA production with the greatest relative increase being for butyrate. Despite the very large increase in SCFA production, there was no evidence that this had any effect on EPR in the duodenum. Where the basal diet contained wholemeal bread (Expt 1) there was no effect of enhanced SCFA supply on EPR in either the caecum or colon, but with the white bread-based diet (Expt 2) adding beans produced increments in both SCFA supply and EPR in the caecum. Evidence that SCFA are responsible for enhanced EPR above normal levels is not convincing. In those instances where enhanced SCFA supply is associated with increased EPR, the increase may be (1) from a hypoproliferative state towards normal, (2) a transient phenomenon accompanying tissue hypertrophy or (3) a homeostatic response to increased cell loss by cell sloughing or apoptosis. It is not likely that there is any direct link with risk of colon cancer

Keywords

Epithelial proliferation rateShort-chain fatty acidsHaricot beansTissue hypertrophy
Type
General Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 2 , August 1996 , pp. 273 - 286
Copyright
Copyright © The Nutrition Society 1996

References

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