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The effect of guar gum on the distribution of a radiolabelled meal in the gastrointestinal tract of the rat

Published online by Cambridge University Press:  09 March 2007

Nicola J. Brown ,
Jane Worlding ,
R. D. E. Rumsey  and
N. W. Read
Nicola J. Brown
Affiliation:
Sub-Department of Human Gastrointestinal Physiology and Nutrition, Physiology Department, University of Sheffield, Western Bank, Sheffield SIO 2TN
Jane Worlding
Affiliation:
Sub-Department of Human Gastrointestinal Physiology and Nutrition, Physiology Department, University of Sheffield, Western Bank, Sheffield SIO 2TN
R. D. E. Rumsey
Affiliation:
Sub-Department of Human Gastrointestinal Physiology and Nutrition, Physiology Department, University of Sheffield, Western Bank, Sheffield SIO 2TN
N. W. Read
Affiliation:
Sub-Department of Human Gastrointestinal Physiology and Nutrition, Physiology Department, University of Sheffield, Western Bank, Sheffield SIO 2TN
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Abstract

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1. The effect of addition of guar gum (5 and 10 g/l) to a radiolabelled, homogenized, baked-bean test meal on the distribution of that meal in the gastrointestinal tract was investigated in groups of male rats killed at 25, 50, 100, 200, 300 and 400 min after gavage.

2. Addition of 5 and 10 g guar gum/l significantly increased the proportion of the meal remaining in the stomach at 25 and 50 min after gavage (P <0·01).

3. The heads of the control meal and meals containing guar gum reached the distal small intestine within 25 min after gavage but radioactivity was not observed in the caecum until 100 min after administration of each of the meals. Addition of guar gum (5 and 10 g/l) delayed caecal filling even though the head of each meal reached the caecum at the same time after gavage.

4. The geometric centres of guar-gum-containing meals were proximal to that of the control meal at all times after gavage.

5. The observed delay in the passage of a guar-gum-containing meal through the stomach and small intestine is probably due to the viscous nature of the meal resisting the propulsive and mixing effects of the gastrointestinal contractions, thereby reducing access of the glucose to the absorptive epithelium. This could contribute to the observed reductions in postprandial glycaemia seen in previous studies after incorporating guar gum into a meal.

Type
Other Studies Relevant to Human Nutrition
Information
British Journal of Nutrition , Volume 59 , Issue 2 , March 1988 , pp. 223 - 231
Copyright
Copyright © The Nutrition Society 1988

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