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The effect of guar gum on the viscosity of the gastrointestinal contents and on glucose uptake from the perfused jejunum in the rat

Published online by Cambridge University Press:  09 March 2007

N. A. Blackburn  and
I. T. Johnson
N. A. Blackburn
Affiliation:
ARC Food Research Institute, Colney Lane, Norwich NR4 7UA
I. T. Johnson
Affiliation:
ARC Food Research Institute, Colney Lane, Norwich NR4 7UA
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Abstract

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1. Male Wistar rats were meal-fed for at least 10d a control semi-synthetic diet containing no guar gum, or one of three similar test diets containing 3, 10 or 20 g dry guar gum/kg.

2. Rats were killed 6 h after feeding, and contents of stomach, small and large intestine were collected separately. The apparent viscosities of stomach and smalt intestine contents from animals fed on diets containing 10 and 20 g guar gum/kg were increased relative to control animals, but large intestine contents were unchanged

3. In the second part of this study, male Wistar rats were anaesthetized and two consecutive lengths of jejunum were perfused, initially with Ringer only (control) or Ringer plus 5 or 6g guar gum/1 (test). Following this pre-perfusion, both segments were perfused with Ringer containing glucose (10 mM), [3H]glucose and [14C]inulin, and the rate of glucose absorption was determined

4. The rate of glucose absorption was decreased relative to control values in segments pre-perfused with both 5 and 6g guar gum/I solution, but this reduction was significant only in the instance of the 6g/l solution (P< 0.001)

5. These results provide evidence to support previous assumptions that ingestion of guar gum will increase the apparent viscosity of the contents of the stomach and small intestine. We propose that a possible mechanism by which guar reduces post-prandial glycaemia is a reduction of glucose absorption from the smali intestine, resulting from an increase in viscosity of the contents

Type
Papers of direct reference to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 46 , Issue 2 , September 1981 , pp. 239 - 246
Copyright
Copyright © The Nutrition Society 1981

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