Table 3

Total SCFA, acetate, propionate, and butyrate production(μmol/ml) of isolated oat β-glucan (54% soluble fiber), guar gum sample (MW 400 kDa) and inulin sample (degree of polymerization 100% ≈10) after 0, 4,8,12, and 24 hours in a model intestinal fermentation, analyzed by gas chromatography.

Sample

Oat β-glucan

Guar Gum

Inulin


Total SCFA

0 h

0.6 ± 0.2

-0.7 ± 0.5

-0.3 ± 0.2

4 h

32.7 ± 0.3a*

7.7 ± 0.02b

33.8 ± 0.8a

8 h

50.5 ± 4.0a

45.7 ± 3.2a

75.4 ± 0.7b

12 h

50.3 ± 6.2

62.0 ± 0.6

55.6 ± 1.8

24 h

48.7 ± 1.5a

68.6 ± 0.8b

51.8 ± 0.8a


Acetate

0 h

-0.4 ± 0.01

-0.2 ± 0.05

-0.2 ± 0.02

4 h

23.1 ± 0.9a

6.6 ± 0.5b

23.3 ± 0.4a

8 h

40.0 ± 3.1a

34.2 ± 2.2a

63.7 ± 1.8b

12 h

37.5 ± 4.5

45.5 ± 0.1

48.2 ± 4.2

24 h

24.7 ± 1.7a

34.6 ± 0.2b

30.3 ± 0.8ab


Propionate

0 h

-0.1 ± 0.01

0.05 ± 0.04

-0.04 ± 0.01

4 h

0.7 ± 0.04

0.5 ± 0.1

0.4 ± 0.1

8 h

0.8 ± 0.7a

4.5 ± 0.8b

-2.2 ± 0.1a

12 h

3.8 ± 1.2a

16.8 ± 0.3b

-6.2 ± 0.2c

24 h

11.9 ± 0.004a

28.5 ± 0.7b

0.08 ± 0.1c


Butyrate

0 h

-0.1 ± 0.02

-0.03 ± 0.04

-0.03 ± 0.02

4 h

0.4 ± 0.02

0.2 ± 0.05

0.2 ± 0.04

8 h

2.2 ± 0.3a

0.9 ± 0.2b

0.6 ± 0.05b

12 h

7.7 ± 0.9a

3.3 ± 0.1b

-.004 ± 0.1c

24 h

13.3 ± 0.3a

6.8 ± 0.1b

23.1 ± 0.1c


Total SCFA = acetate, propionate, butyrate, isobutyrate, 2-methylbutyrate, isovalerate, lactate, and valerate (if detectable).

Values shown are mean ± standard error, each from 2 samples

*Mean production of each compound was compared at each time point between oat β-glucan, guar gum, and inulin. Within each row, means that do not share a superscript letter are significantly different (p < 0.05), and means that share a letter are not significantly different.

Queenan et al. Nutrition Journal 2007 6:6   doi:10.1186/1475-2891-6-6

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