Digestion of certain fractions of dietary fiber in humans

Holloway, Warren D.; Tasman-Jones, C; Lee, S P

doi:10.1093/ajcn/31.6.927

Cited by 100 publications

(39 citation statements)

References 11 publications

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“…The cellulose and hemicellulose in vegetables and fruits are digested in the colon (2,11,27) and are fermented by the colonic microbial community to molar ratios of ca. 56 acetate: 22 propionate: 22 butyrate (4, 32) and H 2 , CO 2 , and CH 4 (32).…”

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confidence: 99%

Formate-Dependent Growth and Homoacetogenic Fermentation by a Bacterium from Human Feces: Description of Bryantella formatexigens gen. nov., sp. nov

Wolin

Miller

Collins

et al. 2003

Appl Environ Microbiol

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Formate stimulates growth of a new bacterium from human feces. With high formate, it ferments glucose to acetate via the Wood-Ljungdahl pathway. The original isolate fermented vegetable cellulose and carboxymethylcellulose, but it lost this ability after storage at ؊76°C. 16S rRNA gene sequencing identifies it as a distinct line within the Clostridium coccoides supra-generic rRNA grouping. We propose naming it Bryantella formatexigens gen. nov., sp. nov.Plant cell wall polysaccharides in human diets are not digested by host enzymes (3). The cellulose and hemicellulose in vegetables and fruits are digested in the colon (2,11,27) and are fermented by the colonic microbial community to molar ratios of ca. 56 acetate: 22 propionate: 22 butyrate (4, 32) and H 2 , CO 2 , and CH 4 (32). Bacteria that digest filter paper (FP) or Avicel are relatively unimportant in the human colon. Betian et al. (1) and Wedekind et al. (31) showed that the frequency of individuals that harbor them is low and, when present, their concentrations are ca. 0.001 times the concentration of all anaerobic bacteria. We hypothesized that bacteria that use amorphous cellulose found in vegetables, but not the crystalline cellulose in FP, are present in the colon. A goal of this study was to enumerate and isolate human colonic bacteria that use vegetable cellulose.MPN study. We used a purified cellulose preparation from cabbage for most-probable-number (MPN) comparisons of the concentrations of bacteria that use FP cellulose, vegetable cellulose, and starch in human fecal suspensions. A modification of the method described by Ehle et al. (8) was used to prepare a cellulose-enriched fiber preparation (VCP) from fresh white cabbage (29). The hydrolysis of 1 g of VCP with 2 N HCl solubilized 287 mg of reducing sugar (glucose equivalent) (22). The insoluble residue contained 138 mg of glucose equivalents when measured by the anthrone procedure (26). Distilled water suspensions of the powder were ball milled for 18 h at 25°C prior to addition to media.MPN analyses were run concurrently with 0.8% VCP, 0.5% corn starch (CS), or 1-cm by 5-cm strips of Whatman number 1 FP with 10 subjects and concurrently with VCP and FP cellulose with 15 subjects. The medium (B1C) O, 100 g; H 3 BO 3 , 100 g; Na 2 SeO 4 , 1.9 mg; NiCl 2 ⅐ 6H 2 O, 92 g; nitrilotriacetic acid, 15 mg; thiamine ⅐ HCl, 2.0 mg; D-pantothenic acid, 2.0 mg; nicotinamide, 2.0 mg; riboflavin, 2.0 mg; pyridoxine ⅐ HCl, 2.0 mg; biotin, 10.0 mg; cyanocobalamin, 20 g; p-aminobenzoic acid, 100 g; folic acid, 50 g; cysteine ⅐ HCl ⅐ H 2 O, 0.5 g; rumen fluid, 100 ml; sodium acetate, 2.5 g; sodium formate, 2.5 g; trypticase, 2.0 g. Resazurin (1 mg/liter) was added as an oxidation reduction potential indicator. The pH was adjusted to 7 with NaOH prior to gassing with 100% CO 2 and the addition of NaHCO 3 . After dispensing into serum bottles and autoclaving under CO 2 , a sterile solution containing 0.125 g each of cysteine and sodium sulfide/ml (30 l per ml of medium) was added prior to inoculation. Incu...

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Formate-Dependent Growth and Homoacetogenic Fermentation by a Bacterium from Human Feces: Description of Bryantella formatexigens gen. nov., sp. nov

Wolin

Miller

Collins

et al. 2003

Appl Environ Microbiol

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“…Soluble dietary fibers are generally the most digestible while insoluble dietary fibers are the least digestible.1) The ener gy contents (cal/g) of bran of some grain and carbohydrates were estimated using the rat mode1.2) As for humans, approximately 80% of the ingested cellulose and 96% of the ingested hemicellulose were digested in normal subjects with intact intestinal tracts. 3) In Japan, kombu (for the most part of genus Laminaria) is an important marine alga which has been used as food since ancient times, and it occupies the majority of kelp foods at present. The energy of seaweed does not appear in the Standard Tables of Food Composition in Japan.4) The digestibility of kombu has been studied by some researchers.5-7) However, the digestibility of alginate and dietary fiber have not been evalu ated.…”

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Digestibility of Dietary Fiber in Brown Alga, Kombu, by Rats.

Suzuki¹,

Nakai²,

Yoshie³

et al. 1993

NIPPON SUISAN GAKKAISHI

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Digestibilityof the edible brown alga kombu was studied by feeding rats for 28 days . F ood intake of both rats fed with basal and kombu diets was statistically similar . Body weights of kombu groups were significantly lighter , but their fecal weights were heavier, when compared with their counterparts with diets excluding kombu . There were no major differences in the weights of liver , pancreas, and kidney, but cecum, small intestine, and large intestine of rats fed with kombu were significantly heavier than those without kombu.With the kombu diet , in the early feeding period protein digestibility was significantly lower than in the control , but the digestibility of kombu groups recovered to the level of the control in the late feeding period . Fat digestibility in the kombu diet was significantly higher than that in the basal diet . Digestibility of insoluble and total dietary fibers in the kombu diet tended to increase in the feeding period . Alginate digestibility significantly increased, and the molecular weight of alginate was down by 60% . Since the molar ratio of mannuronic and guluronic acids in alginate decreased significantly in the feeding period, mannuronic acid may be more decomposable in comparison with guluronic acid in rats.It used to be believed that dietary fiber itself had no nutrient value and was not even absorbed into the human body. However, most dietary fiber sources are not energy (calorie) free, and the energy contributed by dietary fiber results from the action of large bowel microflora.1) Bacteria recovered from feces show a variety of enzymes which break down polysaccharides, and the energy content of dietary fiber was influenced by factors such as types of bowel flora, diets eaten, and en vironmental conditions. Soluble dietary fibers are generally the most digestible while insoluble dietary fibers are the least digestible.1) The ener gy contents (cal/g) of bran of some grain and carbohydrates were estimated using the rat mode1.2) As for humans, approximately 80% of the ingested cellulose and 96% of the ingested hemicellulose were digested in normal subjects with intact intestinal tracts.3)In Japan, kombu (for the most part of genus Laminaria) is an important marine alga which has been used as food since ancient times, and it occupies the majority of kelp foods at present. The energy of seaweed does not appear in the Standard Tables of Food Composition in Japan.4)

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“…Quim. 2018, 47 (2), [5][6][7][8][9][10][11] Los productos utilizados en el trabajo (arepa sin pectina, arepa con 10% (p/p) de pectina cítrica comercial y arepa con 10% (p/p) de pectina de curuba) fueron sometidos al siguiente análisis proximal: humedad (método AOAC 930.15) (16), cenizas (método AOAC 942.05) (17), grasa total (método AOAC 920.39) (17), proteína (método AOAC 920.152) (17), fibra dietética total, soluble e insoluble (Kit Sigma TDF100A, método AOAC 991.43) (17) y carbohidratos determinados por diferencia. Las muestras se procesaron por triplicado en todos los casos.…”

Section: Voluntariosunclassified

“…De esta manera, las pectinas con más del 50% de los grupos carboxilo metoxilados (pectinas de alto metoxilo) forman geles a pH entre 2,8 y 3,5 con un contenido de sólidos solubles cercano al 65%, mientras que las pectinas con esterificaciones menores al 50% (pectinas de bajo metoxilo) requieren la presencia de cationes divalentes para formar el gel (4). Las pectinas no pueden ser digeridas en el intestino delgado debido a su resistencia a la acción hidrolítica de las enzimas digestivas (5).…”

Section: Introductionunclassified

Estudio del efecto fisiológico del consumo de arepas enriquecidas con pectina extraída de la cáscara de curuba (Passiflora tripartita var. mollissima)

Quintero

Velasco

2018

Rev. colomb. quim.

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Resumen Abstract ResumoSe evaluó el efecto fisiológico del consumo de arepas de maíz enriquecidas con 10% (p/p) de pectina extraída de cáscara de curuba sobre los niveles séricos de glucosa y lípidos en adultos voluntarios. La pectina se extrajo con ácido clorhídrico y se precipitó con etanol del 96% (v/v). En primer lugar, los voluntarios consumieron arepa sin pectina por siete días; después, arepa con 10% (p/p) de pectina cítrica comercial por 20 días y, finalmente, arepa con 10% de pectina de curuba por 20 días. Al mismo tiempo, se realizó un análisis sensorial de aceptación. Los resultados mostraron que, al consumir arepa con pectina de curuba, los niveles séricos de glucosa disminuyeron significativamente (5,88% (p = 0,023)), mientras que el perfil lipídico no se afectó. La arepa con pectina de curuba mostró mayor porcentaje de fibra dietética soluble, insoluble y total, así como menor porcentaje de carbohidratos disponibles, respecto a las otras arepas analizadas. El panel sensorial dictaminó baja aceptación en sabor y textura para las arepas con pectina cítrica comercial y con pectina de curuba. Se concluyó que la pectina de curuba puede aprovecharse para la formulación de arepas ya que ofrece a los consumidores un alimento benéfico para reducir los niveles de glucosa en la sangre.The physiological effect of corn arepas consumption enriched with 10% (w/w) pectin extracted from banana passionfruit peel was evaluated on the serum levels of glucose and lipid in adult volunteers. The pectin was extracted with hydrochloric acid and precipitated with 96% (v/v) ethanol. Firstly, the volunteers consumed arepa without pectin for seven days; then, arepa with 10% of commercial citrus pectin for 20 days, and, finally, arepa with 10% banana passionfruit pectin for 20 days. At the same time, a sensory acceptance analysis was carried out. The results showed that, when consuming arepa with banana passionfruit pectin, serum glucose levels decreased significantly (5.88% (p = 0.023)), while the lipid profile was not affected. The arepa formulated with banana passionfruit pectin showed a higher percentage of soluble, insoluble and total dietary fiber, as well as a lower percentage of available carbohydrates as compared to the other analyzed arepas. The sensory panel ruled low acceptance in flavor and texture for arepas with commercial citrus and banana passionfruit pectin. It was concluded that banana passionfruit pectin can be used for the formulation of arepas since it offers to consumers a beneficial food to reduce blood glucose levels.Este estudo avaliou o efeito metabólico do consumo de arepas de milho enriquecidas com 10% (p/p) de pectina extraída da casca da curuba, sobre os níveis séricos de glucose e lipídios, em adultos voluntários. A pectina foi extraída utilizando ácido clorídrico e precipitou-se com etanol à 96% (v/v). Primeiro, os voluntários consumiram arepa sem pectina por sete dias, então arepa com 10% de pectina cítrica comercial por 20 dias, e finalmente arepa com 10% de pectina de curuba por 20 dias. Para...

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Digestion of certain fractions of dietary fiber in humans

Cited by 100 publications

References 11 publications

Formate-Dependent Growth and Homoacetogenic Fermentation by a Bacterium from Human Feces: Description of Bryantella formatexigens gen. nov., sp. nov

Formate-Dependent Growth and Homoacetogenic Fermentation by a Bacterium from Human Feces: Description of Bryantella formatexigens gen. nov., sp. nov

Digestibility of Dietary Fiber in Brown Alga, Kombu, by Rats.

Estudio del efecto fisiológico del consumo de arepas enriquecidas con pectina extraída de la cáscara de curuba (Passiflora tripartita var. mollissima)

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