Does the method of drying a hydrated non-starch polysaccharide affect in-vitro analyses to predict physiological function?
✍ Scribed by Agnes Stevenson; Callum J Buchanan; Martin A Eastwood
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 481 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
It is possible to anticipate the action of dietary non‐starch polysaccharides (NSP) using in‐vitro methods. The mode of isolation of hydrated polysaccharide suspensions previous to analysis may influence the result. A commercial hydrated polysaccharide (Frucht and Faser) was isolated using four different processes and used in functional in‐vitro studies. Ethanol precipitated and heat‐dried materials had a reduced soluble NSP content. The particle size of the heat‐dried preparation differed. Heat‐drying resulted in reduced glucose immobilisation. Following fermentations there was enhanced production of total short‐chain fatty acids by heat‐dried and freeze‐dried preparations. In the description of dietary NSP the mode of isolation must be identified to allow comparison of results.