Chemical Composition of Natural and Polyphenol-free Apple Pomace and the Effect of This Dietary Ingredient on Intestinal Fermentation and Serum Lipid Parameters in Rats

Abstract

Unprocessed pomace containing 61% of dietary fiber (DF) and 0.23% of polyphenols (PP) and ethanol- or ethanol/acetone-extracted pomaces containing 66% DF and 0.10% PP and 67% DF and 0.01% PP, respectively, were subjected to a 4 week study in rats. The aim of the study was assessing the advantages of dietary supplementation with the above pomaces. To measure the animal response to dietary treatments, parameters describing cecal fermentation and lipoprotein profile were assessed. The dietary use of 5% unprocessed pomace caused an increase in cecal short-chain fatty acid (SCFA) production and a decrease in blood triacylglycerols, leading to a drop in serum atherogenic index. Ethanol-extracted pomace increased the glycolytic activity of cecal microbiota and decreased cecal branched-chain fatty acid production, whereas acetone extraction led to lower cecal ammonia concentration, decreased colonic pH value, and higher HDL/total cholesterol ratio. The variations in the atherogenic index indicate flavonoids as the key pomace component in relation to blood lipid profile benefits.

Physiological effects of the dietary application of quark produced with enzyme transglutaminase as a sole protein source in growing rats

“…The present experiment demonstrated the beneficial influence of dietary quarks on fermentative processes in the hind gut, as characterised by the acidification of the caecal digesta (Kosmala, Kolodziejczyk, Zdunczyk, Juskiewicz, & Boros, 2011). This pH decline could be explained by significantly lower concentrations of caecal ammonia in the S and T groups.…”

The effect of varying levels of high- and low-tannin faba bean (<i>Vicia faba</i> L.) seeds on gastrointestinal function and growth performance in turkeys

“…It has been reported that increased dietary polyphenol content reduces the enzymatic activity of large gut microbiota (Kosmala et al, 2011). An earlier study of HT and LT FB seeds added to rat diets (Zduńczyk et al, 2003) revealed no significant differences in the activities of α-glucosidase, β-glucosidase, α-galactosidase and β-galactosidase, but LT seeds significantly increased the activity of microbial β-glucuronidase.…”

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

“…The proanthocyanidin content of fruit pomaces was determined in a separate procedure described by Kennedy and Jones [24]. The polyphenol compositional analysis was described in detail in another study [25]. …”