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Digestive adaptations of rats given white bread and cooked haricot beans (Phaseolus vulgaris): Large-bowel fermentation and digestion of complex carbohydrates

Published online by Cambridge University Press:  09 March 2007

Fiona B. Key  and
J. C. Mathers
Fiona B. Key
Affiliation:
Department of Biological and Nutritional Sciences, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
J. C. Mathers
Affiliation:
Department of Biological and Nutritional Sciences, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
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Abstract

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Two experiments were carried out to examine the short (1–3 d) and medium (14 d) term adaptations of rat large-bowel (LB) fermentation to alterations in substrate supply brought about by including cooked haricot beans (Phaseolus vulgaris) in diets based on white bread. Changes in organic matter (OM) flow from the ileum occurred within 1 d and were stable for 14 d but the pattern of caecal short-chain fatty acids took much longer to stabilize with considerable increases in butyrate between 1 and 3 d and up to 14 d. This suggests that the metabolic activity of the LB microflora may take a considerable time to stabilize after an abrupt change in substrate supply. Despite an almost fourfold change in OM supply to the LB, the proportion of this OM apparently fermented in that organ (0·46) remained fairly constant. None of the apparent resistant starch measured in the diets could be detected in faeces. Dietary non-starch polysaccharides (NSP) were extensively fermented with similar values (0·82) for both bread and bean NSP and there was little indication of any interaction between the two diet components on NSP fermentation. An attempt was made to fractionate ileal and faecal OM to provide a basis for a quantitative model of LB stoichiometry.

Keywords

White breadHaricot beansLarge-bowel fermentationComplex carbohydrates
Type
Haricot bean addition to a white bread diet
Information
British Journal of Nutrition , Volume 74 , Issue 3 , September 1995 , pp. 393 - 406
Copyright
Copyright © The Nutrition Society 1995

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