Whistler Center for Carbohydrate Research and Dept. of Food Science, Purdue Univ., West Lafayette, IN 47907, USA.
J Food Sci. 2011 Jun-Jul;76(5):H137-42. doi: 10.1111/j.1750-3841.2011.02172.x. Epub 2011 Apr 27.
Sustained colonic fermentation supplies beneficial fermentative by-products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch-entrapped alginate-based microspheres act as a slowly fermenting dietary fiber. This material was used in the present study to provide a benchmark to compare to other "slowly fermentable" fibers. Dietary fibers with previous reports of slow fermentation, namely, long-chain inulin, psyllium, alkali-soluble corn bran arabinoxylan, and long-chain β-glucan, as well as starch-entrapped microspheres were subjected to in vitro upper gastrointestinal digestion and human fecal fermentation and measured over 48 h for pH, gas, and short-chain fatty acids (SCFA). The resistant fraction of cooked and cooled potato starch was used as another form of fermentable starch and fructooligosaccharides (FOS) served as a fast fermenting control. Corn bran arabinoxylan and long-chain β-glucan initially appeared slower fermenting with comparatively low gas and SCFA production, but later fermented rapidly with little remaining in the final half of the fermentation period. Long-chain inulin and psyllium had slow and moderate, but incomplete, fermentation. The resistant fraction of cooked and cooled potato starch fermented rapidly and appeared similar to FOS. In conclusion, compared to the benchmark slowly fermentable starch-entrapped microspheres, a number of the purported slowly fermentable fibers fermented fairly rapidly overall and, of this group, only the starch-entrapped microspheres appreciably fermented in the second half of the fermentation period.
Consumption of dietary fibers, particularly commercial prebiotics, leads to uncomfortable feelings of bloating and flatulence due to their rapid degradation in our large intestine. This article employs claimed potential slowly fermenting fibers and compares their fermentation rates with a benchmark slow fermenting fiber that we fabricated in an in vitro simulation of the human digestive system. Results show a variety of fermentation profiles only some of which have slow and extended rate of fermentation.
持续的结肠发酵为远端结肠提供有益的发酵副产物，而远端结肠特别容易出现肠道疾病。初始发酵迟钝/延迟也可能导致腹胀减轻。此前，我们报告了基于海藻酸盐的淀粉微球作为一种缓慢发酵膳食纤维的作用。本研究中使用这种材料作为与其他“缓慢发酵”纤维进行比较的基准。先前有报道称缓慢发酵的膳食纤维，即长链菊粉、车前子壳、碱溶性玉米麸阿拉伯木聚糖和长链β-葡聚糖，以及淀粉微球，进行了体外上消化道消化和人体粪便发酵，并在 48 小时内测量 pH 值、气体和短链脂肪酸 (SCFA)。已烹饪冷却的马铃薯淀粉的抗性部分被用作另一种可发酵淀粉，低聚果糖 (FOS) 作为快速发酵对照。玉米麸阿拉伯木聚糖和长链β-葡聚糖最初似乎发酵较慢，产生的气体和 SCFA 较少，但在发酵后期迅速发酵，最终发酵期的后半段几乎没有剩余。长链菊粉和车前子壳发酵缓慢且不完全。已烹饪冷却的马铃薯淀粉的抗性部分快速发酵，与 FOS 相似。总之，与基准的缓慢发酵可发酵淀粉微球相比，许多所谓的缓慢发酵纤维总体上发酵相当快，在这组纤维中，只有淀粉包埋微球在发酵后期的后半段明显发酵。
膳食纤维，特别是商业益生元的消耗会导致不适的腹胀和胀气感，这是由于它们在我们的大肠中迅速降解。本文使用声称具有潜在缓慢发酵能力的纤维，并将其发酵率与我们在人体消化系统体外模拟中制造的基准缓慢发酵纤维进行比较。结果显示出各种发酵特征，只有其中一些具有缓慢和扩展的发酵速率。
