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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. |
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| Sample |
Oat β-glucan |
Guar Gum |
Inulin |
|
|
|
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| 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 |
|
|
|
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| 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 |
|
|
|
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| 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 |
|
|
|
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| 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 |
|
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† 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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