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Fermentation of oat...
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Nyman, M. G.L.Lund University,Lunds universitet
(author)
Fermentation of oat fiber in the rat intestinal tract : A study of different cellular areas
- Article/chapterEnglish1988
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LIBRIS-ID:oai:lup.lub.lu.se:a3a760e6-df80-4215-b05c-08d4b762a78b
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https://lup.lub.lu.se/record/a3a760e6-df80-4215-b05c-08d4b762a78bURI
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https://doi.org/10.1093/ajcn/48.2.274DOI
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Language:English
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Summary in:English
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Subject category:art swepub-publicationtype
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Subject category:ref swepub-contenttype
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Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more fermentable (62% and 55% of the intake, respectively). Fiber from commercial bran (37% soluble) was most extensively fermented; only 19% of the fiber could be detected in feces. The fecal dry weight with the husk in the diet was significantly (p < 0.001) higher than that for the other preparations. Most of the fecal dry weight increment for husk (~95%) could be accounted for as fiber whereas only 45-65% of the increment was undegraded fiber for the other preparations. An additional 20-30% could be explained by protein and ~15% by fat with these preparations.
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Asp, N. G.L.Lund University,Lunds universitet(Swepub:lu)inl-nga
(author)
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Lunds universitet
(creator_code:org_t)
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In:American Journal of Clinical Nutrition: Elsevier BV48:2, s. 274-2780002-9165
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