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The effects of pectin and wheat bran on the distribution of a meal in the gastrointestinal tract of the rat

Published online by Cambridge University Press:  09 March 2007

N. J. Brown ,
A. Greenburgh  and
J. Tomlin
N. J. Brown
Affiliation:
Department of Biomedical Science, University of Shefield, Western Bank, Shefield SIO 2TN
A. Greenburgh
Affiliation:
Department of Biomedical Science, University of Shefield, Western Bank, Shefield SIO 2TN
J. Tomlin
Affiliation:
Centre for Human Nutrition, University of Sheffield, Northern General Hospital, Shefield S5 7AU
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Abstract

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The effects of wheat bran and pectin on the gastrointestinal distribution of a radiolabelled, homogenized baked-bean meal were investigated in the rat. These fibres were chosen because of their very different physical characteristics; wheat bran is a coarse, particulate, mainly insoluble fibre whilst pectin is a soluble viscous polysaccharide. Sixty male rats were administered orally with control or test meals and five from each group were killed after 50, 100, 200 and 300 min. The gut was removed and the distribution of the meal established scintigraphically. Addition of the fibres altered the distribution of the meal with faster accumulation at the distal and caecal areas. Wheat bran delayed gastric emptying whilst pectin promoted gastric emptying and had a pronounced effect on increasing the distal accumulation of the meal. These alterations in the distribution of a homogenized baked bean meal show that dietary fibres with different physical characteristics may alter gastrointestinal motility in different ways and these differences may have implications for meal absorption and clinical treatments of gastrointestinal disorders.

Keywords

Dietary fibreWheat branPectinMeal distributionRat
Type
Effects of complex carbohydrates in the gastrointestinal tract
Information
British Journal of Nutrition , Volume 72 , Issue 2 , August 1994 , pp. 289 - 297
Copyright
Copyright © The Nutrition Society 1994

References

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