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Sugar composition of dietary fibre and short-chain fatty acid production during in vitro fermentation by human bacteria

Published online by Cambridge University Press:  09 March 2007

Valérie Salvador ,
Christine Cherbut ,
Jean-Luc Barry ,
Dominique Bertrand ,
Christian Bonnet  and
Jean Delort-Laval
Valérie Salvador
Affiliation:
INRA, Laboratory of Nutrition and Applied Technology, B.P.527, 44026, Nantes Cédex 03, France
Christine Cherbut
Affiliation:
INRA, Laboratory of Nutrition and Applied Technology, B.P.527, 44026, Nantes Cédex 03, France
Jean-Luc Barry
Affiliation:
INRA, Laboratory of Nutrition and Applied Technology, B.P.527, 44026, Nantes Cédex 03, France
Dominique Bertrand
Affiliation:
INRA, Laboratory of Nutrition and Applied Technology, B.P.527, 44026, Nantes Cédex 03, France
Christian Bonnet
Affiliation:
INRA, Laboratory of Nutrition and Applied Technology, B.P.527, 44026, Nantes Cédex 03, France
Jean Delort-Laval
Affiliation:
INRA, Laboratory of Nutrition and Applied Technology, B.P.527, 44026, Nantes Cédex 03, France
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Abstract

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The aim of the present study was to assess the relationship between the disappearance of dietary fibre sugars and the production of individual short-chain fatty acids (SCFA). The bacterial degradation of five dietary fibres whose sugars were quantified was investigated in vitro using a human faecal inoculum. Involvement of the main fibre sugars in SCFA production was evaluated by a stepwise multiple linear regression. The results show first that the nature and chiefly the associations between the fibre sugars were key variables in the fermentability. Second, the nature and the amounts of SCFA produced were closely related to the in vitro fermentation of the main sugars available: uronic acids seemed to be principally involved in the production of acetic acid whereas the production of propionic acid could be promoted by the fermentation of glucose and, to a lesser extent, by that of xylose and arabinose. Xylose tended to have a greater impact than uronic acids and glucose on the production of butyric acid. Thus, it would be possible to predict which SCFA could be specifically produced during the fermentation of a fibre, as far as the chemical composition and structure of this fibre are known.

Keywords

Dietary fibreSugarsFermentationShort-chain fatty acids
Type
Metabolic Effects of Carbohydrate
Information
British Journal of Nutrition , Volume 70 , Issue 1 , July 1993 , pp. 189 - 197
Copyright
Copyright © The Nutrition Society 1993

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