Developing with Fiber and Probiotics
March 18/Obesity, Fitness & Wellness Week -- The results of the investigation "Blueberry husks and multi-strain probiotics affect colonic fermentation in rats" are detailed in a study published in the British Journal of Nutrition.
According to the research from Lund, Sweden, "The aim was to investigate how blueberry husks and/or mixtures of probiotic strains (Lactobacillus crispatus DSM16743, L. gasseri DSM16737 and L. plantarum DSM15313 (LABmix), or Bifidobacterium infantis DSM15159 and DSM15161 (BIFmix)) affect colonic fermentation, caecal counts of lactobacilli, bifidobacteria and Enterobacteriaceae, body weight gain, and blood concentrations of carboxylic acids (CA) and ammonia in rats. Dietary fibres in blueberry husks were fermented to 61% in colon, and the elevated fecal excretion of fiber and protein contributed to the high fecal bulking capacity (1.3)."
"The caecal pool of CA was higher in rats fed blueberry husks than the fiber-free control (p <0.05), and the propionic acid proportion was higher in the distal colon than in the control group (p <0.05). Probiotics lowered the caecal amount of CA when added to blueberry husks (p <0.001), while the propionic acid proportion was higher with LABmix (p <0.01) than blueberry husks only. The propionic acid and butyric acid concentrations in blood were higher in rats fed blueberry husks and probiotics than those fed blueberry husks only (p <0.01), implying that the absorption of these acids was facilitated by the bacteria. The caecal counts of lactobacilli, bifidobacteria and Enterobacteriaceae were lower in rats fed blueberry husks than the control diet (p <0.05). The body weight gain was partly influenced by the caecal tissue and contents weights, and BIFmix decreased the ammonia concentration in blood (p <0.05)," wrote C. Bränning and colleagues, Lund University, Center for Chemistry and Chemical Engineering.
The researchers concluded, "We conclude that colonic fermentation is differentially affected by dietary fiber and probiotics, which may be of importance when developing foods with certain health effects."
Bränning and colleagues published their study in British Journal of Nutrition ("Blueberry husks and multi-strain probiotics affect colonic fermentation in rats." British Journal of Nutrition, 2009;101(6):859-70).
For additional information, contact C. Bränning, Applied Nutrition and Food Chemistry, Dept. of Food Technology, Engineering and Nutrition, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00, Lund, Sweden.
From the March 30, 2009, Prepared Foods E-dition