期刊
JOURNAL OF NUTRITION
卷 130, 期 5, 页码 1267-1273出版社
OXFORD UNIV PRESS
DOI: 10.1093/jn/130.5.1267
关键词
oligosaccharides; fermentation; intestinal microbiota; short-chain fatty acids; dogs
To evaluate the potential of indigestible oligosaccharides (OS) to serve as dietary fiber-like ingredients, it is necessary to determine their extent of indigestibility. In vitro fermentation characteristics of two novel OS, alpha-glucooligosaccharides (GOS) and a maltodextrin-like OS (MD), were compared to those of fructooligosaccharides (FOS), gum arabic (GA), guar gum (GG) and guar hydrolysate (GH). Total short-chain fatty acid (SCFA) production (mu mol/g dry matter) as a result of MD fermentation was higher initially compared with GA (P < 0.01), but GA was more extensively fermented at 24 h (P < 0.01). Total SOFA production for GOS was similar to that for FOS, GG, GH and GA. In the second experiment, GOS and MD were added at 6% to an enteral formula control diet (Control) and fed to ileal-cannulated dogs in a 3 x 3 replicated Latin-square design. Ileal digestibility of glucose was lower (P < 0.05) and carbohydrate (CHO) numerically lower (P = 0.08) for both GOS and MD compared with the Control, Total tract digestibility of CHO and glucose was lower only for MD (P < 0.01) compared with the Control. Total fecal weights were higher (P < 0.01) for both GOS and MD treatments. Fecal concentration of bifidobacteria was numerically increased by GOS and MD supplementation (P = 0.13 and 0.23, respectively). Thus, GOS and MD are indigestible yet fermentable OS, and may act as dietary fiber-like ingredients.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据