Influence of the type of indigestible carbohydrate on plasma and urine short-chain fatty acid profiles in healthy human volunteers

Verbeke, K., Ferchaud-Roucher, V., Preston, T. , Small, A., Henckaerts, L., Krempf, M., Wang, H., Vonk, R.J. and Priebe, M.G. (2010) Influence of the type of indigestible carbohydrate on plasma and urine short-chain fatty acid profiles in healthy human volunteers. European Journal of Clinical Nutrition, 64(7), pp. 678-684. (doi:10.1038/ejcn.2010.92)

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Publisher's URL: http://www.nature.com/ejcn

Abstract

<p>Background/Objectives: Health effects of whole grain foods are becoming more evident. In this study, we analysed the short-chain fatty acid profiles in urine and serum derived from the colonic fermentation process of <sup>13</sup>C-barley meals, prepared from barley grown under <sup>13</sup>CO<sub>2</sub> atmosphere.</p> <p>Subjects/Methods: In a crossover study, five volunteers ingested intact barley kernels (high content of non-starch polysaccharides (NSP) and resistant starch (RS)) and barley porridge (high content of NSP only). Using a newly developed stable isotope technology, we monitored 14 and 24 h postprandially 13C-acetate, 13C-propionate and 13C-butyrate in plasma and urine, respectively. The oro-cecal transit time (OCTT) of the meals was measured with the hydrogen breath test.</p> <p>Results: The OCTT was 6 h and did not differ between the two test meals. An increase of 13C-acetate was observed already early after ingestion of the meals (∠6 h) and was attributed to early fermentation of the test meal. A rise in plasma 13C-propionate in the fermentation phase could only be detected after the porridge and not after the kernel meal. An increase in 13C-butyrate was only found in the fermentation phase and was higher after the barley kernels. Urine 13C-short-chain fatty acids data were consistent with these observations.</p> <p>Conclusions: The difference in the profiles of 13C-acetate, 13C-propionate and 13C-butyrate indicates that NSP combined with RS results in an altered fermentation profile than dietary fibre alone.</p>

Item Type:Articles
Keywords:fatty acids; volatile; stable isotope; barley; fermentation
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Preston, Professor Thomas and Small, Mrs Alexandra
Authors: Verbeke, K., Ferchaud-Roucher, V., Preston, T., Small, A., Henckaerts, L., Krempf, M., Wang, H., Vonk, R.J., and Priebe, M.G.
Subjects:R Medicine > R Medicine (General)
G Geography. Anthropology. Recreation > GE Environmental Sciences
College/School:College of Science and Engineering > Scottish Universities Environmental Research Centre
Journal Name:European Journal of Clinical Nutrition
Publisher:Nature Publishing Group
ISSN:0954-3007
ISSN (Online):1476-5640
Published Online:26 May 2010

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