Rates of fermentation and short chain fatty acid and gas production of six starches by human faecal microbiota

McBurney, Michael I.; Cuff, D.; Thompson, Lilian U.

doi:10.1002/jsfa.2740500109

Cited by 34 publications

(17 citation statements)

References 24 publications

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“…This table shows that the composition of end-products formed influences the amount of gas produced. Between gas production and total VFA formation in vitro a close relationship has been reported (O'Hara and Ohki 1973;Naga and Harmeyer 1975;Datta Roy et al 1976;McBurney et al 1990). However, no explanation has been given by these authors for different amounts of gas produced upon fermentation of different carbohydrates.…”

Section: Introductionmentioning

confidence: 89%

Interactions between substrate, fermentation end-products, buffering systems and gas production upon fermentation of different carbohydrates by mixed rumen microorganisms in vitro

Beuvink¹,

Spoelstra²

1992

Appl Microbiol Biotechnol

133

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In animal nutrition, incubation of feed samples with CO2/HCO3-buffered rumen fluid is used to predict the nutritional values of the feed. During fermentation, volatile fatty acids (VFAs) are produced, which release CO2 from the buffer through their H + ions. This indirect gas production amounted to 20.8 ml gas per mmol VFA. By incubating glucose, rice starch and cellulose, the relationship between direct and indirect gas production in relation to fermentation kinetics was studied. The total amount of gas formed was found to be dependent on the composition of the fermentation end-products formed. This could be described by: ml g a s = M v ' m m o l H A c + 2 M v . m m o l H B + 0 . 8 7 M v . m m o l Tot. VFA where H A c = acetic acid; HB = butyric acid;and Mv = molar gas volume. No clear relationship was found between the rate of fermentation and total gas production. From rice starch more total gas was produced than from glucose and cellulose, which were fermented faster and slower, respectively.

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Section: Introductionmentioning

confidence: 89%

Interactions between substrate, fermentation end-products, buffering systems and gas production upon fermentation of different carbohydrates by mixed rumen microorganisms in vitro

Beuvink¹,

Spoelstra²

1992

Appl Microbiol Biotechnol

133

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“…By using human faeces as an inoculum [27], it was shown that six different sources of starch, while having the same total SCFA production, differed in their rates of gas production. They thus showed that the measurements of gas production more likely reflected the fermentation rate in vivo.…”

Section: Measurements Of Whole Microbial Population Activitymentioning

confidence: 99%

In vitro assessment of gastrointestinal tract (GIT) fermentation in pigs: Fermentable substrates and microbial activity

et al. 2005

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-Recently, it has become apparent that GIT fermentation is not only of interest for ruminant animals, but also for monogastrics. While it is now widely accepted that the fermentation process and its resultant end-products can have important influences on animal health, little is known about the microbiological and immunological processes involved. In terms of animal health, most interest at the moment is focussed on those moments in animals' lives when they are faced with sudden changes resulting in stress. The period of weaning in piglets is a typical example of this. The most easily accomplished and appropriate way to influence GIT fermentation processes is that of dietary intervention. This is reflected by the widespread interest in so-called pre-and pro-biotics. Given the complexities of the interactions occurring in the animal itself, it is hardly surprising that in vitro techniques are being widely used: firstly to examine potential substrates for their fermentability and possible inclusion in diets, and secondly, to assess changes in the microbial populations in response to these substrates. This paper will review the techniques currently in use for these two aspects of monogastric fermentation, and provide examples of their use. gastro-intestinal tract / fermentation / in vitro / microbial activity / prebioticRésumé -Évaluation in vitro des fermentations dans le tube digestif : substrats fermentescibles et activité microbienne. Il est apparu récemment que les fermentations dans le tube digestif présentent un intérêt non seulement pour les ruminants mais aussi pour les monogastriques. Alors qu'il est maintenant bien accepté que les processus fermentaires et les produits terminaux résultants peuvent avoir des effets sur la santé animale, peu de choses sont connues concernant les processus microbiologiques et immunitaires impliqués. En termes de santé animale, le principal intérêt du moment est focalisé sur ces périodes de la vie animale pendant lesquelles les animaux sont confrontés à des changements soudains conduisant à une situation de stress. Le sevrage chez le porcelet est un exemple typique de ces périodes critiques d'élevage. La manière la plus simple et la plus appropriée * Corresponding author: barbara.williams@wur.nlArticle published by EDP Sciences and available at

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“…RS can be classified into three major types (38): starch entrapped in the cell wall of plants and thereby physically inaccessible to aamylase (RS 1); starch stored in granules in the native crystalline form, which can be made accessible to enzymes by gelatinization (RS 2), and finally starch that has retrograded as a result of cooling of gelatinized starch (RS 3). Like NSP, different starches are fermented to various extents (39,40), and in rats retrograded starch has been found to be less fermented than native starch (RS2) (40).…”

Section: Impact Of Substratementioning

confidence: 99%

Short-chain fatty acid formation at fermentation of indigestible carbohydrates

2001

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Short chain fatty acids (SCFAs; acetic, propionic and butyric acid) are formed during bacterial fermentation of carbohydrates in the colon. The interest in SCFA production is related to an increasing body of knowledge of the physiological effects of these acids. SCFAs are important anions in the colonic lumen and serve locally as nutrients for the mucosa cells, stimulating mucosal proliferation and blood flow. Especially butyric acid has been cmphazised. It is the main energy substrate for the colonocytes and has been suggested to play a role in the prevention and treatment of diseases of the colonic mucosa, such as distal ulcerative colitis and cancer. SCFA production decreases the luminal pH, and may thereby stimulate mineral absorption and reduce secondary bile acid formation in the colon. Colonic generation of SCFAs has also been related to systematic and metabolic effects, e.g. SCFAs may influence the motility along the gastrointestinal tract and propionic acid has been suggested to inhibit the cholesterol synthesis from acetic acid in the liver. The SCFAformed at fermentation is quantitatively and qualitatively influenced by the type and amount of carbohydrate substrate. Further, certain combinations of carbohydrates may have synergistic effects on the SCFA pattern and may also shift the site of fermentation. This opens possibilities to design foods with tailored features regarding SCFA release in the human colon with potential health implications. There is apotential that in the future it will be possible to control SCFAproduction in the colon regarding pattern and place for release.

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Rates of fermentation and short chain fatty acid and gas production of six starches by human faecal microbiota

Cited by 34 publications

References 24 publications

Interactions between substrate, fermentation end-products, buffering systems and gas production upon fermentation of different carbohydrates by mixed rumen microorganisms in vitro

Interactions between substrate, fermentation end-products, buffering systems and gas production upon fermentation of different carbohydrates by mixed rumen microorganisms in vitro

In vitro assessment of gastrointestinal tract (GIT) fermentation in pigs: Fermentable substrates and microbial activity

Short-chain fatty acid formation at fermentation of indigestible carbohydrates

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