Hostname: page-component-8448b6f56d-wq2xx Total loading time: 0 Render date: 2024-04-20T01:23:54.652Z Has data issue: false hasContentIssue false
  • English
  • Français

An experimental design to study colonic fibre fermentation in the rat: the duration of feeding

Published online by Cambridge University Press:  09 March 2007

Deborah J. Walter ,
M. A. Eastwood ,
W. G. Brydon  and
R. A. Elton
Deborah J. Walter
Affiliation:
Wolfson Laboratories, Gastrointestinal Unit, Department of Medicine, University of Edinburgh, Western General Hospital, Edinburgh EH4 2XU
M. A. Eastwood
Affiliation:
Wolfson Laboratories, Gastrointestinal Unit, Department of Medicine, University of Edinburgh, Western General Hospital, Edinburgh EH4 2XU
W. G. Brydon
Affiliation:
Wolfson Laboratories, Gastrointestinal Unit, Department of Medicine, University of Edinburgh, Western General Hospital, Edinburgh EH4 2XU
R. A. Elton
Affiliation:
Medical Computing and Statistics Unit, Faculty of Medicine, University of Edinburgh, Teviot Place, Edinburgh
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The time-course of metabolic adaptation by rats to diets containing either wheat bran or gum arabic was studied during a 12-week period.

2. Stool weight was increased with wheat bran but not with gum arabic, and had stabilized after 4 weeks.

3. Bacterial mass as measured by diaminopimelic acid content had stabilized by week 4. Bacterial mass increased on feeding gum arabic but was unchanged with wheat bran.

4. There was increased caecal short-chain fatty acid, hydrogen and methane production with gum arabic but not with wheat bran. The change in caecal metabolic activity was slow to stabilize (8–12 weeks at least).

5. The faecal excretion of bile acids increased twofold with the wheat-bran-supplemented diet compared with the gum-arabic-supplemented and unsupplemented diets. Relatively greater amounts of muricholic acids were present in the caeca and faeces of gum-arabic-fed rats compared with the other groups.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 3 , May 1986 , pp. 465 - 479
Copyright
Copyright © The Nutrition Society 1986

References

REFERENCES

Anderson, D. M. W., Hirst, E. & Stoppard, J. F. (1966). Journal of the Chemical Society 35, 1959–1966.Google Scholar
Bond, J. H. & Levitt, M. D. (1978). American Journal of Clinical Nutrition 31, S169–S174.CrossRefGoogle Scholar
Brydon, W. G., Tadesse, K., McKay, L., Smith, D. & Eastwood, M. A. (1979). Journal of Chromatography 172, 450–452.CrossRefGoogle Scholar
Calloway, D. H. (1966). Gastroentereology 57, 383–389.CrossRefGoogle Scholar
Cummings, J. H. (1975). Gut 16, 323.CrossRefGoogle Scholar
Cummings, J. H. (1981). Colon and Nutrition, Falk Symposium no. 32, pp. 91–103 [Kasper, H. and Goebell, H., editors]. Lancaster: MTP Press Ltd.Google Scholar
Cummings, J. H., Hill, M. J., Jivraj, T., Houston, H., Branch, W. J. & Jenkins, D. J. A. (1979). American Journal of Clinical Nutrition 32, 2086–2093.CrossRefGoogle Scholar
Cummings, J. H., Southgate, D. A. T., Branch, W. J., Houston, H., Jenkins, D. J. A. & James, W. P. T. (1978). Lancet i, 5–9.CrossRefGoogle Scholar
Czerkwaski, J. W. (1974). Journal of the Science of Food and Agriculture 25, 45–55.CrossRefGoogle Scholar
Dowling, R. H., Riecken, E. O., Laws, J. W. & Booth, C. C. (1967). Clinical Science 32, 1–9.Google Scholar
Eastwood, M. A., Kirkpatrick, J. R., Mitchell, W. D., Bone, A. & Hamilton, T. (1973). British Medical Journal 4, 392–394.CrossRefGoogle Scholar
Eastwood, M. A., Robertson, J. A., Brydon, W. G. & McDonald, D. (1983). British Journal of Nutrition 50, 539–547.CrossRefGoogle Scholar
Edozien, J. C. & Switzer, B. R. (1978). Journal of Nutrition 108, 282–290.CrossRefGoogle Scholar
Elsenhans, B., Blume, R. & Caspary, W. F. (1981). American Journal of Clinical Nutrition 34, 1837–1848.CrossRefGoogle Scholar
Goldin, B. R. & Gorbach, S. L. (1976). Journal of the National Cancer Institute 57, 371–375.CrossRefGoogle Scholar
Janowitz, H. D. & Grossman, M. I. (1949). American Journal of Physiology 158, 184–193.CrossRefGoogle Scholar
Kritchevsky, D. (1978). Lipids 13, 982–985.CrossRefGoogle Scholar
Leegwater, D. C., de Groot, A. P. & van Kalmthout-Kuyper, M. (1974). Food & Cosmetics Toxicology 12, 687–697.CrossRefGoogle Scholar
Levitt, M. D. (1969). New England Journal of Medicine 281, 122–127.CrossRefGoogle Scholar
McKay, L. F. & Eastwood, M. A. (1983). British Journal of Nutrition 50, 679–684.CrossRefGoogle Scholar
McLean Baird, I., Walters, R. L., Davies, P. S., Hill, M. J., Drasar, B. S. & Southgate, D. A. T. (1977). Metabolism 26, 117–128.CrossRefGoogle Scholar
McLean-Ross, A. H., Brydon, W. G., Eastwood, M. A., Anderson, J. R. & Anderson, D. M. W. (1983). American Journal of Clinical Nutrition 37, 368–375.CrossRefGoogle Scholar
McLean-Ross, A. H., Eastwood, M. A., Brydon, W. G., Busuttil, A. & McKay, L. F. (1984). British Journal of Nutrition 51, 47–56.CrossRefGoogle Scholar
McNeil, N. I., Cummings, J. H. & James, W. P. T. (1977). Gut 19, 819–822.CrossRefGoogle Scholar
Mallett, A. K., Rowland, I. R. & Wise, A. (1984 a). Nutrition and Cancer 6, 86–91.CrossRefGoogle Scholar
Mallett, A. K., Wise, A. & Rowland, I. R. (1984 b). Food & Cosmetics Toxicology 22, 415–418.CrossRefGoogle Scholar
Moinuddin, J. F. & Lee, H. W. T. (1959). American Journal of physiology 197, 903–911.CrossRefGoogle Scholar
Murray, D., Fleiszer, D., McArdle, A. H. & Brown, R. A. (1980). Journal of Surgical Research 29, 135–140.CrossRefGoogle Scholar
Nyman, M. & Asp, N. G. (1982). British Journal of Nutrition 47, 357–366.CrossRefGoogle Scholar
Remesy, C. & Demigne, C. (1976). Annales de Recherches Veterinaires 7, 39–55.Google Scholar
Rodkey, F. L., Collison, H. A. & O'Neal, J. D. (1972). Journal of Applied Physiology 33, 256–260.CrossRefGoogle Scholar
Royal College of Physicians (1980). Medical Aspects of Dietary Fibre, p. 3. London: Pitman Medical.Google Scholar
Ryan, G. P., Dudrick, S. J., Copeland, E. M. & Johnson, L. R. (1979). Gastroenterology 77, 658–663.CrossRefGoogle Scholar
Spiller, G. A., Chernoff, M. C., Hill, R. A., Gates, J. E., Nassar, J. J. & Shipley, E. A. (1980). American Journal of Clinical Nutrition 33, 754–759.CrossRefGoogle Scholar
Stephen, A. M. & Cummings, J. H. (1980). Nature 284, 283–284.CrossRefGoogle Scholar
Story, J. A. & Kritchevsky, D. (1978). American Journal of Clinical Nutrition 31, S199–S202.CrossRefGoogle Scholar
Tadesse, K., Smith, A., Brydon, W. G. & Eastwood, M. A. (1979). Journal of Chromatography 171, 416–418.CrossRefGoogle Scholar
Tadesse, K., Smith, D. & Eastwood, M. A. (1980). Quarterly Journal of Experimental Physiology 65, 85–97.CrossRefGoogle Scholar
Thomsen, L. L., Tasman Jones, C., Lee, P. S. & Robertson, A. M. (1981). Colon and Nutrition. Falk Symposium no. 32, pp. 47–53 [Kasper, H. and Goebell, H., editors]. Lancaster: MTP Press Ltd.Google Scholar
Van Soest, P. J. (1966). Journal of the Association of Oficial Analytical Chemists 49, 546–566.Google Scholar
Walters, R. L., McLean Baird, I., Davies, P. S., Hill, M. J., Drassar, B. S., Southgate, D. A. T., Green, J. & Moregan, J. (1975). British Medical Journal ii, 536–538.CrossRefGoogle Scholar
Williams, R. D. & Olmstedt, W. H. (1936). Journal of Nutrition 11, 433–449.CrossRefGoogle Scholar
Work, E. & Dewey, D. L. (1953). Journal of General Microbiology 9, 394–409.CrossRefGoogle Scholar
Yang, M. G., Manoharan, K. & Mickelsen, V. (1970). Journal of Nutrition 100, 545–550.CrossRefGoogle Scholar
Younoszai, M. K., Adedoyin, M. & Ranshaw, J. (1978). Journal of Nutrition 108, 341–350.CrossRefGoogle Scholar