Metabolite production during in vitro colonic fermentation of dietary fiber Analysis and comparison of two European diets
article
Metabolite production and antioxidant released during colonic fermentation of naturally occurring dietary fiber (DF) from two European diets (Mediterranean and Scandinavian) were determined. With this aim, DF and associated components were isolated from both whole diets, as well as from cereals and fruits and vegetables comprising the diets. DF was used as substrate for colonic fermentation in a dynamic in vitro model of the colon, samples were collected, and fermentation metabolites were analyzed. Statistical differences between samples were observed in the concentrations of short-chain fatty acids and ammonia and in the ratio acetate/propionate/butyrate. Whole grain cereal DF generated a larger amount of propionate than refined flour cereal DF. Fruit and vegetable DF generated higher amounts of butyrate than cereal DF. Most antioxidant compounds were released from DF during in vitro colonic fermentation. It is concluded that different sources of DF may play a specific role in health maintenance mediated by metabolites produced during colonic fermentation. © 2011 American Chemical Society. Chemicals / CAS ammonia, 14798-03-9, 51847-23-5, 7664-41-7; lactic acid, 113-21-3, 50-21-5; Ammonia, 7664-41-7; Fatty Acids; Fatty Acids, Volatile; Lactic Acid, 50-21-5.
Topics
colonic fermentationMediterranean dietScandinavian dietshort-chain fatty acidscolonic fermentationdietary fiberMediterranean dietScandinavian dietShort-chain fatty acidsAmmoniaBiomoleculesFruitsMetabolismMetabolitesNutritionVegetablesVolatile fatty acidscomparative studyEuropefermentationColonDietDietary FiberEuropeFatty AcidsFatty Acids, VolatileFermentationHumansLactic Acid
TNO Identifier
954265
ISSN
00218561
Source
Journal of Agricultural and Food Chemistry, 59(16), pp. 8968-8975.
Pages
8968-8975
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