Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 505396
Title Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats
Author(s) Tian, Lingmin; Scholte, Jan; Borewicz, Klaudyna; Bogert, Bartholomeus van den; Smidt, Hauke; Scheurink, Anton J.W.; Gruppen, Harry; Schols, Henk A.
Source Molecular Nutrition & Food Research 60 (2016)10. - ISSN 1613-4125 - p. 2256 - 2266.
DOI http://dx.doi.org/10.1002/mnfr.201600149
Department(s) Food Chemistry Group
Microbiological Laboratory
VLAG
WIMEK
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Digestibility - Gut microbiota - MiSeq sequencing - Pectin - SCFA
Abstract

Scope: We aimed to investigate and compare the effects of four types of pectins on dietary fiber (DF) fermentation, microbiota composition, and short chain fatty acid (SCFA) production throughout the large intestine in rats. Methods and results: Male Wistar rats were given diets supplemented with or without 3% structurally different pectins for 7 weeks. Different fermentation patterns of pectins and different location of fermentation of pectin and diet arabinoxylans (AXs) in the large intestine were observed. During cecal fermentation, sugar beet pectin significantly stimulated Lactobacillus (p <0.01) and Lachnospiraceae (p <0.05). The stimulating effects of sugar beet pectin on these two groups of microbes are stronger than both other pectins. In the cecum, low-methyl esterified citrus pectin and complex soy pectin increased (p <0.05) the production of total SCFAs, propionate and butyrate, whereas high-methyl esterified pectin and sugar beet pectin did not. The fermentation patterns of cereal AXs in the cecum were significantly different upon supplementation of different pectins. These differences, however, became smaller in the colon due to an enhanced fermentation of the remaining DFs. Conclusion: Dietary supplementation of pectin is a potential strategy to modulate the location of fermentation of DFs, and consequently microbiota composition and SCFA production for health-promoting effects.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.