Influence of Cellulose Structure on Its Digestibility in the Rat

Hsu, Juinn-Chin; Penner, Michael H.

doi:10.1093/jn/119.6.872

Cited by 27 publications

(19 citation statements)

References 21 publications

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“…These results indicate that CEL may be, in small quantities, a substrate of SCFA production by intestinal bacteria. Explanation of this rising trend might be the report of Hsu and Penner (1989), where 5% inclusion of microcrystalline CEL to the diet led to its 8.8% digestibility, determined in rat faeces. Present study shows that the highest production of both total SCFA and butyrate was observed in the rats fed diets with 5% addition of FOS.…”

Section: Discussionmentioning

confidence: 99%

“…A substance which is often used in animal experiments as the negative control is cellulose (CEL). However, it has been reported that CEL may affect intestinal absorption by increasing digesta viscosity (Takahashi et al, 2005), and its varied quantities can be fermented by bacteria in the large intestine of rats (Hsu and Penner, 1989;Juśkiewicz et al, 2005). For these reasons the recognition of CEL as an inert dietary component to the caecum is not obvious.…”

Section: Introductionmentioning

confidence: 99%

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Comparative effects of different dietary levels of cellulose and fructooligosaccharides on fermentative processes in the caecum of rats

Jurgoński¹,

Juśkiewicz²,

Zduńczyk³

2008

J. Anim. Feed Sci.

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Forty eight male Wistar rats were divided into 6 groups and fed over 4 weeks with diets containing 2.5, 5 or 10% addition of potentially inert carbohydrate cellulose (CEL) or easily fermentable fructooligosaccharides (FOS). In rats fed on CEL diets no substantial changes in the pH, caecal mass, as well as protein, ammonia and short-chain fatty acids (SCFA) concentration in the caecal digesta were observed; almost all microbial enzymes activity also was not modifi ed, except the activity of β-glucuronidase which decreased considerably upon higher doses of CEL (5 and 10%). Lower FOS supplementation (2.5 and 5%) led to desirable changes typical for dietary fructans (increased SCFA concentration and acidifi cation of digesta), while the 10% addition of FOS had some unfavourable effects such as decreased SCFA concentration, especially butyrate, and excessive enlargement of the caecum (tissue and digesta). In conclusion, 10% addition of FOS seems to be an overdose, while CEL can be recognized as a good negative control in experiments with non-digestible saccharides, however, its infl uence on microfl ora activity should be considered during the interpretation of the obtained results.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative effects of different dietary levels of cellulose and fructooligosaccharides on fermentative processes in the caecum of rats

Jurgoński¹,

Juśkiewicz²,

Zduńczyk³

2008

J. Anim. Feed Sci.

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“…, 1999) and to alter the rheological profile of semi‐solid food systems, thus have a huge potential for novel food applications. Insoluble NSP, however, are regarded as having poor physical functionality (Hsu & Penner, 1989). Currently, the study on soluble NSP extraction is mainly focused on citrus peel (May, 1990; Kurita et al.…”

Section: Introductionmentioning

confidence: 99%

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

Yuliarti

Goh

Matía-Merino

et al. 2008

Int J of Food Sci Tech

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The extraction of nonstarch polysaccharides from fruits and vegetables has received much attention recently in terms of their utilisation in functional food systems. In New Zealand kiwifruit production is one of the major fruit growing exploits. This paper explores the potential extraction techniques which may be employed to extract water soluble polysaccharides from kiwifruit material, in an attempt to utilise this commodity as an added value food ingredient. Crude water soluble polysaccharides of fresh gold kiwifruit were extracted under different extraction techniques (acid, hot water and enzyme) and conditions (time, temperature and concentration). The recovery of water soluble polysaccharide fraction (WSP), chemical composition, and their rheological behaviour were examined. The extraction technique had a significant effect on the WSP yield, galacturonic acid content, as well as the viscosity. Enzymatic extraction method yielded higher WSP and galacturonic acid than water and acid extraction, but this fraction exhibited lower viscosity. Acid extracted WSP yield decreased with increasing temperature and time. In contrast, water extracted WSP yield increased with increasing temperature and time. The selected extraction parameters for acid extraction were temperature 50°C, extraction time 60 min, and 1:6 kiwifruit puree to acid solution ratio. The water extraction optimum parameters were 25°C, 30 min and 1:4 puree to water ratio and 25°C, 30 min with medium concentration for enzymatic extraction. The WSP viscosity and galacturonic acid content was maximum under these extraction conditions.

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“…2±4 Amongst the properties of ®bre believed to in¯uence its physiological and nutritional effects are solubility, viscosity, hydration properties, particle size, fermentability and binding of organic compounds. 5,6 As pointed out by Hsu and Penner, 3 the mechanisms by which the chemical composition and physical structure of a ®bre affect its intestinal fermentation are important, because the extent of fermentation of a ®bre can modify its physiological effect. The effects of extensively fermentable ®bre are related to endproducts of fermentation (eg short-chain fatty acids), whereas the effects of poorly fermented ®bre depend more on the physical properties (eg water-holding capacity) of the ®bre itself.…”

Section: Introductionmentioning

confidence: 99%

Degradation and physicochemical changes of barley and pea fibre along the gastrointestinal tract of pigs

Canibe

Knudsen

2001

J Sci Food Agric

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The degradation of barley and pea ®bres along the gastrointestinal tract (GIT) of pigs and its relation to changes in some of their physicochemical properties were investigated. Ileal and caecal digesta containing pea cotyledon ®bre showed the highest (P < 0.05) swelling (33.1±36.7 ml g À1 DM) and water retention capacity measured by centrifugation (17.9±21.2 g g À1 DM) and by osmotic pressure (9.0±9.1 g g À1 DM). The particle size of barley hull did not change along the GIT (160±207 mm), whereas that of pea cotyledon and pea hull was drastically reduced in faeces (62±65 mm) compared with the ileum and caecum (198±415 mm). The digestibility of non-starch polysaccharides (NSP) was lowest for barley hull in the ileum (5% of intake), caecum (0% of intake) and faeces (26% of intake). The digestibility of NSP was highest for pea cotyledon ®bre and dehulled barley in the proximal hindgut and for pea cotyledon ®bre in faeces (96% of intake for pea cotyledon vs 74±82% of intake for dehulled barley and pea hull). In conclusion, hydration properties and particle size add valuable information when describing the fermentation of ®bres in the GIT. However, they cannot be used alone as indicators of the extent of fermentation of different ®bres. The results also suggested that the ®bre source and the organisation and ligni®cation of the cell walls lead to different fermentation processes along the GIT of pigs. # 2001 Society of Chemical IndustryKeywords: ®bre; pigs; physicochemical properties; fermentation process INTRODUCTION Pig diets contain approx 60±70% carbohydrates, of which 14±22% is ®bre (non-starch polysaccharides lignin). Studies of the physiological and nutritional implications of ®bre on the animal, and the factors affecting them, seem therefore of great relevance.As stated by Robertson, 1 dietary ®bre (DF) consists of a complex group of substances that form a matrix, which determines the rate and extent of nutrients released during gastrointestinal transit. Thus chemical composition, structure, physical and physicochemical properties as a whole, and not individually, will determine the digestion and physiological effects of different ®bre sources along the gastrointestinal tract of the animal.2±4 Amongst the properties of ®bre believed to in¯uence its physiological and nutritional effects are solubility, viscosity, hydration properties, particle size, fermentability and binding of organic compounds.

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Influence of Cellulose Structure on Its Digestibility in the Rat

Cited by 27 publications

References 21 publications

Comparative effects of different dietary levels of cellulose and fructooligosaccharides on fermentative processes in the caecum of rats

Comparative effects of different dietary levels of cellulose and fructooligosaccharides on fermentative processes in the caecum of rats

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

Degradation and physicochemical changes of barley and pea fibre along the gastrointestinal tract of pigs

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