Gastrointestinal or simulatedin vitro digestion changes dietary fibre properties and their fermentation
✍ Scribed by Hoebler, Christine; Guillon, Fabienne; Fardet, Anthony; Cherbut, Christine; Barry, Jean-Luc
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 217 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
This study evaluated the e †ect of digestion on the chemical and physicochemical characteristics of dietary Ðbre and on its behaviour during fermentation. Three dietary Ðbre sources (wheat bran, barley bran and beet Ðbre) were recovered from ileal cannulated pigs after in vivo digestion and prepared by in vitro enzymatic treatment simulating digestion. Raw substrates and Ðbre residues were analysed for their chemical and physicochemical properties as well as their potential fermentation by human colonic bacteria. In vitro and in vivo treatments led to insoluble residues, enriched in cell wall polysaccharides, with similar cell wall sugar composition and physicochemical properties. Degradations of cell wall polysaccharides with losses of sugar residues occurred mainly after in vivo digestion, especially for pectins from beet Ðbre and b-glucans from barley bran. Solubilisation of b-glucans removed highly fermentable substrates for further fermentation. For beet Ðbre, removal of pectins led to increased hydration properties and faster fermentation of cell-wall polysaccharides. Enzymatic treatment simulated correctly the passage of Ðbre through the digestive tract, modifying the cell-wall matrix and predisposing the Ðbre to further fermentation.
1998 SCI.