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Estimation of in vitro prebiotic activity of individual and mixed dietary fibres

Porzoor, A., Quail, K. and Smith, S. 2008, Estimation of in vitro prebiotic activity of individual and mixed dietary fibres, in NSA 2008 : 32nd Nutrition Society of Australia Annual Scientific Meeting, Nutrition Society of Australia, Kent Town, S. Aust..

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Title Estimation of in vitro prebiotic activity of individual and mixed dietary fibres
Formatted title Estimation of in vitro prebiotic activity of individual and mixed dietary fibres
Author(s) Porzoor, A.
Quail, K.
Smith, S.
Conference name Nutrition Society of Australia. Scientific Meeting (32nd : 2008 : Glenelg, S. Aust.)
Conference location Glenelg, S. Aust.
Conference dates 30 November - 3 December 2008
Title of proceedings NSA 2008 : 32nd Nutrition Society of Australia Annual Scientific Meeting
Editor(s) [Unknown]
Publication date 2008
Conference series Nutrition Society of Australia Meeting
Publisher Nutrition Society of Australia
Place of publication Kent Town, S. Aust.
Summary Background: Epidemiological studies have demonstrated a link between dietary fibre deficiency and prevalence of many “Western diseases” particularly colon related diseases. Many of the health benefits associated with dietary fibre are attributed to their prebiotic effect. However, not all fibres have the same prebiotic potential or the same impact on colon health.

Objective: To examine the in vitro fermentation properties of individual and mixed dietary fibres by measuring fermentation byproducts over time.

Design: Wheat bran and guar gum were selected for this study. Individual and mixed dietary fibres were added to batch fermentation system and were inoculated with fresh faecal inoculum (n= 4). Positive (inulin) and negative (no substrate) fermenters were also used to determine the differences. The pH of the five fermenters was adjusted to a baseline of 5.5 and 6.8 representing the pH of the proximal and distal sections of the colon respectively. Samples were drawn out of the fermenters at 0, 3, 9 and 24 hours for the analysis of pH, ammonia and short chain fatty acids (SCFAs).

Outcomes: There were no significant differences in the pH levels at various time points between fermenters adjusted to pH 5.5 at baseline. However, in fermenters adjusted to pH 6.8 the pH of the fermenter containing wheat bran increased over the time (24h (P = 0.017)) due to production of a high amount of ammonia. The total SCFAs production was greater in fermenters containing combined fibres.

Conclusion: There is a large inter-individual variation in the prebiotic effect of all types of dietary fibres, however, in the present study, dietary fibre combinations showed greater prebiotic potential compared with the individual fibres.
Notes Abstract found in Asia Pacific Journal of Clinical Nutrition : 17(Suppl 3) S54 (http://apjcn.nhri.org.tw/server/APJCN/ProcNutSoc/2000+/2008/2008.htm)
ISSN 0314-1004
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category E1.1 Full written paper - refereed
Copyright notice ©2008, Nutrition Society of Australia
Persistent URL http://hdl.handle.net/10536/DRO/DU:30021579

Document type: Conference Paper
Collections: School of Exercise and Nutrition Sciences
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