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アァカサザタダナハバパマヤャラワヮンイィキギシジチヂニヒビピミリウゥクグスズツヅッヌフブプムユュルエェケゲセゼテデヘベペメレオォコゴソゾトドノホボポモヨョロヲ ―

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1
Comparison of Different Fibers for In Vitro Production of Short Chain Fatty Acids by Intestinal Microflora

Joanne L.,Anne M. Pylkas,Lekh Raj Juneja 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.1
The fermentation of dietary fiber in the large intestine and the by-products of this fermentation are thought toprotect against colonic diseases. As it is difficult to measure the fermentation of dietary fiber in an intact animal, in vitro tech-niques have been developed to compare the fermentability of various dietary fibers. The objective of this project was to com-pare short chain fatty acid (SCFA) production with different fibers in an in vitrofermentation model. A wide range of com-mercially available dietary fiber sources was compared for SCFA production. Fibers were fermented with a fecal innoculumfor 0, 2, 4, 8, 12, and 24 hours. SCFAs were measured by gas chromatography. SCFA production varied among the fibersources. Hydrolyzed guar gum and galactomannan produced the greatest amounts of total SCFAs. Butyrate production washigher with the fiber sources than the glucose control. Acetate production was less for psyllium than the other fibers. Thus,different dietary fiber sources are more readily fermented by fecal microflora. These differences most likely affect the phys-iological differences seen among dietary fiber sources.