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Fermentation of non-starch polysaccharides in mixed diets and single fibre sources: comparative studies in human subjects and in vitro

Published online by Cambridge University Press:  09 March 2007

Elisabeth Wisker ,
Martina Daniel ,
Gerhard Rave  and
Walter Feldheim
Elisabeth Wisker*
Affiliation:
Christian Albrechts-University of Kiel, Institute of Human Nutrition and Food Science, Düsternbrooker Weg 17, D-24105 Kiel, Germany
Martina Daniel
Affiliation:
Christian Albrechts-University of Kiel, Institute of Human Nutrition and Food Science, Düsternbrooker Weg 17, D-24105 Kiel, Germany
Gerhard Rave
Affiliation:
Christian Albrechts-University of Kiel, Variationsstatistik, Olshausenstraβe 40, D-24098 Kiel, Germany
Walter Feldheim
Affiliation:
Christian Albrechts-University of Kiel, Institute of Human Nutrition and Food Science, Düsternbrooker Weg 17, D-24105 Kiel, Germany
*
*Corresponding author: Dr Elisabeth Wisker, fax +49 431 880 1528, email ewisker@nutrfoodsc.uni-kiel.de
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Abstract

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The present study investigated whether the extent of fermentation of NSP in human subjects could be predicted by an in vitro batch system. Fibre sources studied were five mixed diets containing different amounts and types of fibre and three single fibre sources (citrus fibre concentrate, coarse and fine wholemeal rye bread). Fermentation in human subjects was determined in balance experiments in women who were also donors of the faecal inocula. In vitro fermentations were performed with fibre residues prepared from duplicates of the fibre-containing foods consumed during the balance trials. Fermentation of total NSP in vivo was between 65.8 and 88.6% for the mixed diets and 54.4, 58.0 and 96.9 % for the coarse and fine wholemeal rye breads and the citrus fibre concentrate respectively. For the mixed diets and the citrus fibre concentrate, mean differences between the extent of NSP degradation after 24 h in vitro incubation and that in vivo were between −0.7 and 5.0 %. Differences were significant for one diet (P < 0.05). For the wholemeal rye breads, the fermentation in vitro exceeded that in vivo significantly, but the magnitude of the difference in each case was small and without physiological importance. Particle size of breads had no influence on the extent of NSP degradation. These results indicate that the in vitro batch system used could provide quantitative data on the fermentation in vivo of NSP in mixed diets and some single fibre sources. An in vitro incubation time of 24 h was sufficient to mimic the NSP degradation in vivo.

Keywords

FermentationNon-starch polysaccharidesIn vitro batch system
Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue 3 , September 1998 , pp. 253 - 261
Copyright
Copyright © The Nutrition Society 1998

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