Human Colonic Bacterial Degradability of Dietary Fibres from Sea‐Lettuce (Ulva sp)
Identifieur interne : 000562 ( Main/Exploration ); précédent : 000561; suivant : 000563Human Colonic Bacterial Degradability of Dietary Fibres from Sea‐Lettuce (Ulva sp)
Auteurs : Christine Bobin-Dubigeon [France] ; Marc Lahaye [France] ; Jean-Luc Barry [France]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 1997-02.
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Abstract
Sea‐lettuce (Ulva sp) is one of the commonly consumed seaweeds which contains 16·5% of water‐soluble and 13·3% insoluble dietary fibres. Since physiological effects of fibres are partly related to their colonic bacteria fermentability, Ulva sp and its constitutive soluble and insoluble fibres were incubated with faecal bacteria in an in vitro batch fermenter system. After 24 h of incubation, 32·0±0·4%, 25·9±0·4% and 50·9±7·4% of Ulva, soluble and insoluble fibres constitutive sugars, respectively, were degraded. Consequently, Ulva and its soluble fibre, ulvan, are poorly fermented by colonic bacteria. The constitutive sugars, rhamnose and glucuronate and the aldobiouronate β‐D‐glucuronosyluronate‐(1,4)‐L‐rhamnose of the glucuronoxylorhamnan sulphate present in the soluble fibre are highly fermented. Chemical desulphation and/or carboxyl group reduction did not modify this fermentation behaviour. Thus, the particular chemical structure of ulvan is responsible for the resistance of this polysaccharide and of Ulva to colonic bacterial fermentation. As a physiological consequence of this particular behaviour, consumption of dietary fibres from sea‐lettuce could be expected to act mainly as bulking agents with little effect on nutrient metabolism due to colonic bacterial fermentation products (short‐chain fatty acids). © 1997 SCI.
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DOI: 10.1002/(SICI)1097-0010(199702)73:2<149::AID-JSFA685>3.0.CO;2-L
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Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>London</pubPlace><date type="published" when="1997-02">1997-02</date><biblScope unit="volume">73</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="149">149</biblScope><biblScope unit="page" to="159">159</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">5D115A0006D54680AB95EAEFAB45674E5B9C4B54</idno><idno type="DOI">10.1002/(SICI)1097-0010(199702)73:2<149::AID-JSFA685>3.0.CO;2-L</idno><idno type="ArticleID">JSFA685</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ulva</term><term>chlorophyta</term><term>dietary fibre</term><term>in vitro fermentation</term><term>seaweed</term><term>ulvan</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Sea‐lettuce (Ulva sp) is one of the commonly consumed seaweeds which contains 16·5% of water‐soluble and 13·3% insoluble dietary fibres. Since physiological effects of fibres are partly related to their colonic bacteria fermentability, Ulva sp and its constitutive soluble and insoluble fibres were incubated with faecal bacteria in an in vitro batch fermenter system. After 24 h of incubation, 32·0±0·4%, 25·9±0·4% and 50·9±7·4% of Ulva, soluble and insoluble fibres constitutive sugars, respectively, were degraded. Consequently, Ulva and its soluble fibre, ulvan, are poorly fermented by colonic bacteria. The constitutive sugars, rhamnose and glucuronate and the aldobiouronate β‐D‐glucuronosyluronate‐(1,4)‐L‐rhamnose of the glucuronoxylorhamnan sulphate present in the soluble fibre are highly fermented. Chemical desulphation and/or carboxyl group reduction did not modify this fermentation behaviour. Thus, the particular chemical structure of ulvan is responsible for the resistance of this polysaccharide and of Ulva to colonic bacterial fermentation. As a physiological consequence of this particular behaviour, consumption of dietary fibres from sea‐lettuce could be expected to act mainly as bulking agents with little effect on nutrient metabolism due to colonic bacterial fermentation products (short‐chain fatty acids). © 1997 SCI.</div></front></TEI><affiliations><list><country><li>France</li></country><region><li>Pays de la Loire</li></region><settlement><li>Nantes</li></settlement></list><tree><country name="France"><region name="Pays de la Loire"><name sortKey="Bobin Ubigeon, Christine" sort="Bobin Ubigeon, Christine" uniqKey="Bobin Ubigeon C" first="Christine" last="Bobin-Dubigeon">Christine Bobin-Dubigeon</name></region><name sortKey="Barry, Jean Uc" sort="Barry, Jean Uc" uniqKey="Barry J" first="Jean-Luc" last="Barry">Jean-Luc Barry</name><name sortKey="Lahaye, Marc" sort="Lahaye, Marc" uniqKey="Lahaye M" first="Marc" last="Lahaye">Marc Lahaye</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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