Production of short-chain fatty acids following in vitro fermentation of saccharides, saccharide esters, fructo-oligosaccharides, starches, modified starches and non-starch polysaccharides
2000
Ferguson, M.J. | Jones, G.P.
A range of carbohydrates including modified starches and short-chain fatty acid esters of di-, tri-, tetra- and polysaccharides were subjected to an in vitro fermentation using human-derived faecal bacteria. The production of the short-chain fatty acids (SCFAs) acetate, propionate and butyrate was monitored at 6, 12, 24 and 36 h for all substrates; however, it was found that the proportions of acids produced were reasonably constant after 6h. Between substrates there was variation in both the proportions and quantities of acids produced. Relative substrate fermentability as measured by total acid production at 24 h was: sucrose octa-acetate > sucrose > stachyose > pregelatinised starch > Raftilose > verbascose > raffinose > starch acetate > bleached starch > phosphated distarch phosphate > locust bean gum > corn starch > oxidised starch = starch sodium octenyl succinate > di-starch phosphate > acetylated all-starch adipate = gum arabic > acid-treated starch > gum tragacanth > gum guar > acetylated di-starch phosphate = hydroxypropyl di-starch phosphate > hydroxypropyl starch > pectin > raffinose undeca-acetate > stachyose acetate > gum karaya = cellulose propionate > cellulose acetate > cellulose > cellulose butyrate > hydroxypropyl methyl cellulose > carrageenan > methyl cellulose. Chemically modified starches were similar to corn starch in the amounts of total SCFAs produced at 24h. Synthetic sugar esters could have potential application as vehicles to deliver supraphysiological amounts of SCFAs during in vivo studies of colonic fermentation.
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