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Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose.

Författare

Summary, in English

The bulking index (i.e. the increase in faecal fresh weight in gram per gram indigestible carbohydrate ingested) with oligofructose and inulin is similar to that produced with other easily fermented fibres such as pectins and gums. Most studies in man have been performed at a level of 15 g/d and more investigations on lower intakes are needed to appoint the least intake for an effect. Concerning short-chain fatty acids (SCFA) most studies have been using oligofructose and points at an increased butyric acid formation in the caecum of rats. In one study on rats with inulin high caecal proportions of propionic acid were obtained. As inulin has a higher molecular weight than oligofructose it might be speculated if this could be a reason to the different SCFA-profile formed. No effects on faecal concentrations of SCFA in humans have been revealed with inulin and oligofructose, which neither is expected as most of the SCFA formed during the fermentation already has been absorbed or utilized by the colonic mucosa.

Publiceringsår

2002

Språk

Engelska

Sidor

163-168

Publikation/Tidskrift/Serie

British Journal of Nutrition

Volym

87

Issue

Suppl 2

Dokumenttyp

Artikel i tidskrift

Förlag

Cambridge University Press

Ämne

  • Nutrition and Dietetics

Nyckelord

  • Dietary Fiber : metabolism
  • Fatty Acids
  • Volatile : metabolism
  • Feces
  • Fermentation
  • Human
  • Intestine
  • Large : metabolism
  • Inulin : metabolism
  • Models
  • Animal
  • Oligosaccharides : metabolism
  • Dietary Carbohydrates : metabolism
  • Cathartics : metabolism

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1475-2662