Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-24T00:53:59.884Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of varying content of soluble dietary fibre from wheat flour and oat milling fractions on gastric emptying in pigs

Published online by Cambridge University Press:  09 March 2007

Helle N Johansen ,
K. E.Bach Knudsen ,
Brittmarie Sandström  and
F. Skjøth
Helle N Johansen
Affiliation:
Danish Institute of Animal Science, Department of Nutrition, Research Centre Foulum, PO Box 39, DK-8830 Tjele, Denmark Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Rolighedsvej 25, DK-1870 Frederiksberg C, Copenhagen, Denmark
K. E.Bach Knudsen
Affiliation:
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Rolighedsvej 25, DK-1870 Frederiksberg C, Copenhagen, Denmark
Brittmarie Sandström
Affiliation:
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Rolighedsvej 25, DK-1870 Frederiksberg C, Copenhagen, Denmark
F. Skjøth
Affiliation:
Danish Institute of Plant and Soil Science, Department of Biometry and Informatics, Research Centre Foulum, PO Box 23, DK-8830 Tjele, Denmark
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Four pigs fitted with a gastric cannula were fed on a wheat-flour-based diet (WF) and three oat-based diets, consisting mainly of oat flour (OF), rolled oats (RO) or oat bran (OB), for 1 week each. The stomach contents were collected quantitatively daily at 0·5, 1, 2, 3 or 5 h after feeding. The viscosity (mPa. s) of the liquid fraction of stomach contents 1 h after feeding was 1·7 with diet WF, 15 with diet OF, 30 with diet RO and approximately 400 with diet OB. The viscosity and the concentration of β-glucan in the liquid phase was to some extent determined by the dietary level of β-glucan in the diet. However, there was a trend towards a lower viscosity after longer exposure to the gastric juices. The correlation between logarithmic values for viscosity and concentration of β-glucan in the liquid phase of digesta was r 0·45. On centrifugation of digesta there was a higher proportion present in the sediment phase when the pigs were fed on diets with a higher content of soluble dietary fibre (DF), suggesting that the digesta was more coherent. This possibility was supported by the higher water-holding capacity (WHC) of the sediment. Feeding diets with oats containing a higher soluble DF content led to lower recoveries of digesta, PEG 4000 (liquid-phase marker), and the DF components β-glucan and arabinoxylan in the first hour after feeding. No effect related to the DF content of the diet was seen in the gastric emptying of starch and Cr2O3 (solid-phase marker). In conclusion, soluble DF from oatsincreased the viscosity of stomach contents and increased the ability of the dry matter to retain water. Higher levels of soluble DF led to higher recoveries of digesta, the liquid phase and DF itself in the initial stage of gastric emptying, whereas no effect was seen on the gastric emptying of starch.

Keywords

β-GlucanOatsViscosityGastric emptying
Type
Effects of dietary fibre on gastrointestinal function
Information
British Journal of Nutrition , Volume 75 , Issue 3 , March 1996 , pp. 339 - 351
Copyright
Copyright © The Nutrition Society 1996

References

Association of Official Analytical Chemists (1975). Official Methods of Analysis, 11th ed., Washington, DC: Association of Official Analytical Chemists.Google Scholar
Bach Knudsen, K. E., Jensen, B. B. & Hansen, I. (1993). Digestion of polysaccharides and other major components in the small and large intestine of pigs fed on diets consisting of oat fractions rich in β-D-glucan. British Journal of Nutrition 70, 537–556.CrossRefGoogle Scholar
Blackburn, N. A., Redfern, J. S., Jarjis, H., Holgate, A. M., Hanning, I., Scarpello, J. H. B., Johnson, I. T. & Read, N. W. (1984). The mechanism of action of guar gum in improving glucose tolerance in man. Clinical Nutrition 66, 329–336.Google ScholarPubMed
Cherbut, C., Albina, E., Champ, M., Doublier, J. L. & Lecannu, G. (1990). Action of guar gums on the viscosity of digestive contents and on the gastrointestinal motor function in pigs. Digestion 46, 205–213.CrossRefGoogle ScholarPubMed
Collins, P. J., Houhton, L. A., Read, N. W., Horowitz, M., Chatterton, B. E., Heddle, R. & Dent, J. (1991). Role of the proximal and distal stomach in mixed solid and liquid meal emptying. Gut 32, 615–419.CrossRefGoogle ScholarPubMed
Cuber, J. C., Laplace, J. P. & Villiers, P. A. (1980). Fistulation de I'estomac et contenus gastriques résiduels aprés ingestion d'un régime semi-purifié à base d'amidon de maïs chez le porc (Gastric fistulation and residual gastric contents after ingestion of a semi-purified diet based on maize starch in the pig). Reproduction, Nutrition, Developpement 20, 1161–1172.CrossRefGoogle Scholar
Ebihara, K., Masuhara, R. & Kiriyama, S. (1981). Major determinants of plasma glucose-flattening activity of a water-soluble dietary fiber: effects of konjac mannan on gastric emptying and intraluminal glucose-diffusion. Nutrition Reports International 23, 1145–1156.Google Scholar
Edwards, C. A., Blackburn, N. A., Craigen, L. D., Davison, P., Tomlin, J., Sugden, K., Johnson, I.T. & Read, N. W. (1987). Viscosity of food gums determined in vitro related to their hypoglycemic actions. American Journal of Clinical Nutrition 46, 72–77.CrossRefGoogle ScholarPubMed
Flourie, B. (1992). The influence of dietary fiber on carbohydrate digestion and absorption. In Dietary Fibre: A Component of Food: Nutritional Function in Health and Disease, pp. 181–196 [Schweizer, T. F.Edwards, & LondonSpringer-verlag,ILSI human Nutrition Reviews.CrossRefGoogle Scholar
Flourie, B., Vidon, N., Chayvialle, J. A., Plama, R., Franchisseur, C. & Bernier, J.J. (1985). Effect of increased amounts of pectin on a solid-liquid meal digestion in healthy man. American Journal of Clinical Nutrition 42, 495–503.CrossRefGoogle ScholarPubMed
Holt, S., Heading, R. C., Carter, D. C., Prescott, L. F. & Tothill, P. (1979). Effect of gel fibre on gastric emptying and absorption of glucose and paracetamol. Lancet i, 636–639.CrossRefGoogle Scholar
Hyden, S.. (1955). A turbidimetric method for the determination of higher polyethylene glucols in biological material. Kungligu Lantbrukshögskoluns Annaler 22, 139–145.Google Scholar
Jenkins, D. J. A., Jenkins, A. L., Wolever, T. M. S., Collier, G. R., Rao, A. V. & Thompson, L. U.. (1987). Starchy foods and fiber: reduced rate of digestion and improved carbohydrate metabolism. Scandinavian Journal of Gastroenterology 22, 132–141.CrossRefGoogle Scholar
Jenkins, D. J. A., Wolever, T. M. S., Leeds, A. R., Gassull, M. A., Haisman, P., Dilawari, J., Goff, D. V., Metz, G. L. & Alberti, K. G. M. (1978). Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity. British Medical Journal 1, 1392–1394.CrossRefGoogle ScholarPubMed
Johansen, H. N. (1993). Dietary fibre from oats: Physico-chemical properties and physiological function in the stomach and small intestine of pigs. PhD Thesis, The Royal Veterinary and Agricultural University, Copenhagen.Google Scholar
Johansen, H. N. & Bach Knudsen, K. E. (1994). Effects of wheat flour and oat mill fractions on jejunal flow, starch degradation and absorption of glucose over an isolated loop of jejunum in pigs. British Journal of Nutrition 72, 299–313.CrossRefGoogle ScholarPubMed
Johansen, H. N., Wood, P. J. & Bach Knudsen, K. E. (1993). Molecular weight changes in the (1→3)(1→4)- β;-D-glucan of oats incurred by the digestive processes in the upper gastrointestinal tract of pigs. Journal of Agricultural and Food Chemistry 41, 2347–2352.CrossRefGoogle Scholar
Low, A. G. (1989). Secretory response of the pig gut to non-starch polysaccharides. Animal Feed Science and Technology 23, 55–65.CrossRefGoogle Scholar
Low, A. G. (1990). Nutritional regulation of gastric secretion, digestion and emptying. Nutrition Research Reviews 3, 229–252.CrossRefGoogle ScholarPubMed
Low, A. G.Pittman, R. J. & Elliot, R. J. (1985). Gastric emptying of barley-soya-bean diets in the pig: effects of feeding level, supplementary maize oil, sucrose or cellulose, and water intake. British Journal of Nutrition 54, 437–447.CrossRefGoogle ScholarPubMed
McCleary, B. V. & Glennie-Holmes, M. (1985). Enzymatic quantification of (1→3),(1→4)-D-glucan in barley and malt. Journal of the Institute of Brewing 91, 285–295.CrossRefGoogle Scholar
Meyer, J. H., Gu, Y. G., Reedy, T., Freesman, J. & Amidon, G. (1986). Effects of viscosity and fluid outflow on postcibal gastric emptying of solids. American Journal of Physiology 250, G161–G164.Google ScholarPubMed
Morris, E. R. (1992). Physico-chemical properties of food polysaccharides. In Dietary Fibre: A Component of Food: Nutritional Function in Health and Disease, pp. 41–55 [Schweizer, T. F. & Edwards, C. A., editors]. London: Springer-Verlag, ILSI Human Nutrition Reviews.CrossRefGoogle Scholar
Potkins, Z. V., Lawrence, T. L. J. & Thomlinson, J. R. (1991). Effects of structural and non-structural polysaccharides in the diet of the growing pig on gastric emptying rate and rate of passage of digesta to the terminal ileum and through the total gastrointestinal tract. British Journal of Nutrition 65, 391–413.CrossRefGoogle Scholar
Rainbird, A. L. & Low, A. G. (1986 a). Effect of guar gum on gastric emptying in growing pigs. British Journal of Nutrition 55, 87–98.CrossRefGoogle ScholarPubMed
Rainbird, A. L. & Low, A. G. (1986 b). Effect of various types of dietary fibre on gastric emptying in growing pigs. British Journal of Nutrition 55, 111–121.CrossRefGoogle ScholarPubMed
Simöes Nunes, C. & Malmlöf, K. (1992). Effects of guar gum and cellulose on glucose absorption, hormonal release and hepatic metabolism in the pig. British Journal of Nutrition 68, 693–700.CrossRefGoogle Scholar
Statistical Analysis Systems Institute (1986). SAS System for Linear Models. Cary, North Carolina: SAS Institute Inc.Google Scholar
Schurch, A. F., Lloyd, L. E. & Crampton, E. W. (1950). The use of chromic oxide as an index for determining the digestibility of a diet. Journal of Nutrition 50, 629–636.CrossRefGoogle Scholar
Stephen, A. M. & Cummings, J. H. (1980). Mechanism of action of dietary fibre in the human colon. Nature 284, 283–284.CrossRefGoogle ScholarPubMed
Stoldt, W. (1952). Vorschlag zur Vereinheitlichung der Fettbestimmung in Lebensmitteln (Suggestions for the standardization of the determination of fat in foodstuffs). Fette, Seifen, Anstrichmittel 54, 206–207.CrossRefGoogle Scholar
Torsdottir, I., Alpsten, M., Holm, G., Sandberg, A. S. & Tolli, J. (1991). A small dose of soluble alginate-fiber affects post-prandial glycemia and gastric emptying in humans with diabetes. Journal of Nutrition 121, 795–799.CrossRefGoogle Scholar
Wood, P. J., Braaten, J. T., Scott, F. W., Riedel, D. & Poste., L. M. (1990). Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. Journal of Agricultural and Food Chemistry 38, 753–757.CrossRefGoogle Scholar
Yiu, S. H., Wood, P. J. & Weisz, J. (1987). Effects of cooking on starch and β-glucan of rolled oats. Journal of Cereal Chemistry 64, 373–379.Google Scholar
Zebrowska, T., Low, A. G. & Zebrowska, H. (1983). Studies on gastric digestion of protein and carbohydrate, gastric secretion and exocrine pancreatic secretion in the growing pig. British Journal ofNutrition 49, 401–410.CrossRefGoogle ScholarPubMed