Hsu J C, Penner M H
Department of Food Science and Technology, Oregon State University, Corvallis, 97331.
J Nutr. 1989 Jun;119(6):872-8. doi: 10.1093/jn/119.6.872.
The effect of modifying the structural properties of a purified cellulose on its subsequent digestion in the rat was determined. The three structurally unique types of cellulose used in the study were a commercial microcrystalline cellulose, a ball-milled cellulose, and an acid-swollen cellulose. The ball-milled cellulose and the acid-swollen cellulose were prepared from the microcrystalline cellulose starting material. Differences in structure between the types of cellulose were determined by X-ray diffraction measurements and by analysis of their in vitro enzymatic saccharification. The extent of fermentation of each type of cellulose within the rat intestinal tract was determined. Each of the three types of cellulose had a unique structure with respect to its measured crystallinity index and its rate of degradation in vitro by cellulase enzymes. The measured in vivo digestion coefficient for microcrystalline, ball-milled, and acid-swollen cellulose was 8.8, 12.2 and 20.3%, respectively. This represents a significant difference (P less than 0.05) in the extent of fermentation of the different structural types of cellulose within the rat intestine. The results demonstrate that modifying the structural properties of dietary cellulose can affect in vivo response.
测定了纯化纤维素结构特性的改变对其随后在大鼠体内消化的影响。该研究中使用的三种结构独特的纤维素类型分别是商业微晶纤维素、球磨纤维素和酸溶胀纤维素。球磨纤维素和酸溶胀纤维素由微晶纤维素原料制备而成。通过X射线衍射测量和体外酶促糖化分析确定了不同类型纤维素之间的结构差异。测定了每种类型纤维素在大鼠肠道内的发酵程度。三种类型的纤维素在其测得的结晶度指数和体外被纤维素酶降解的速率方面均具有独特的结构。微晶纤维素、球磨纤维素和酸溶胀纤维素测得的体内消化系数分别为8.8%、12.2%和20.3%。这表明不同结构类型的纤维素在大鼠肠道内的发酵程度存在显著差异（P小于0.05）。结果表明，改变膳食纤维素的结构特性会影响体内反应。
