Dietary fibre: effect on gastric emptying in pregnant sows.

1. In six volunteers, the effect of intragastric administration of different water-soluble chemical isolates of dietary fibre on gastric secretion, acidity and emptying was studied.2. At 30 min after administration of the test meals, the stomach contents were completely aspirated and the volume, pH, phenol red concentration, total titratable acidity and different electrolytes were measured.3. Compared with the control meal, the pH and unionized (combined) hydrogen concentrations were significantly higher (P < 0.05) following most of the fibre-containing meals, while the total titratable acid concentration was not significantly different. None of the fibre-containing meals appreciably altered the volume or type of gastric secretion but had a low-grade variable effect on gastric emptying.4. It is concluded that most dietary fibre isolates, although having a definite and notable buffering effect on the acid in the stomach, have a minimal effect on gastric secretion and a variable and small effect on gastric emptying.

Download Full-text

Satiating properties of diets rich in dietary fibre fed to sows as evaluated by physico-chemical properties, gastric emptying rate and physical activity

Livestock Science ◽

10.1016/j.livsci.2010.06.090 ◽

2010 ◽

Vol 134 (1-3) ◽

pp. 37-40 ◽

Cited By ~ 12

Author(s):

Henry Jørgensen ◽

Peter K. Theil ◽

Knud Erik Bach Knudsen

Keyword(s):

Physical Activity ◽

Gastric Emptying ◽

Dietary Fibre ◽

Chemical Properties ◽

Gastric Emptying Rate ◽

Physico Chemical

Download Full-text

Impact of diets varying in dietary fibre characteristics on gastric emptying in pregnant sows

Archiv für Tierernaehrung ◽

10.1080/17450390109386187 ◽

2001 ◽

Vol 55 (2) ◽

pp. 121-145 ◽

Cited By ~ 8

Author(s):

Nuria Miquel ◽

K. E. Bach Knudsen ◽

H. Jørgensen

Keyword(s):

Gastric Emptying ◽

Dietary Fibre ◽

Fibre Characteristics

Download Full-text

Changes in intragastric meal distribution are better predictors of gastric emptying rate in conscious pigs than are meal viscosity or dietary fibre concentration

British Journal Of Nutrition ◽

10.1079/bjn2000271 ◽

2001 ◽

Vol 85 (3) ◽

pp. 343-350 ◽

Cited By ~ 55

Author(s):

S. Guerin ◽

Y. Ramonet ◽

J. LeCloarec ◽

M. C. Meunier-Salaün ◽

P. Bourguet ◽

...

Keyword(s):

Gastric Emptying ◽

Dietary Fibre ◽

Distal Stomach ◽

Scintigraphic Imaging ◽

Gastric Emptying Rate ◽

Fibre Concentration ◽

Fibre Diet ◽

Gastric Contents ◽

High Fibre ◽

Beet Pulp

The effect of dietary fibre on the gastric emptying rate of solids is controversial. Similarly, the mechanisms by which it modulates food intake are partially unknown. Gastric emptying and proximalv.distal stomach filling were evaluated in triplicate on four conscious pigs using scintigraphic imaging. Each animal received in an isoenergetic manner a concentrate low-fibre diet enriched in starch (S) and two high-fibre diets based on sugar beet pulp (BP) or wheat bran (WB). All meals had the same viscosity before ingestion (100.0–100.5 Pa.s). Viscosity of the gastric contents was measured in four additional animals fitted with a gastric cannula. The gastric emptying rate of BP diet was significantly slower than S and WB diets (t1/278.4 (SEM 5.68), 62.8 (sem 10.01) and 111.6 (sem 10.82) min for S, WB and BP diets respectively,P<0.05). For BP diet only, rate of distal stomach filling was steady during the first 120 min after the meal whereas that of S and WB diets decreased in an exponential manner. Numerous backflow episodes from the distal into the proximal stomach were observed for BP diet that generated the larger intragastric viscosity (0.26 (sem 0.03), 0.3 (sem 0.02) and 0.52 (sem 0.002) Pa.s for S, WB and BP respectively). In conclusion, viscosity of the meal or the percentage total fibre, unlike viscosity of the gastric contents, are poor predictors for emptying. The reduced emptying rate observed with BP is associated with major changes in intragastric distribution of the meal absent with WB and S diets.

Download Full-text

The effect of dietary fibre on reducing the glycaemic index of bread

British Journal Of Nutrition ◽

10.1017/s0007114513000032 ◽

2013 ◽

Vol 109 (7) ◽

pp. 1163-1174 ◽

Cited By ~ 61

Author(s):

Francesca Scazzina ◽

Susanne Siebenhandl-Ehn ◽

Nicoletta Pellegrini

Keyword(s):

Gastric Emptying ◽

Dietary Fibre ◽

Glycaemic Index ◽

Bread Making ◽

Technological Parameters ◽

Glycaemic Response ◽

High Quality ◽

Glucose Response ◽

Effective Strategies

As bread is the most relevant source of available carbohydrates in the diet and as lowering dietary glycaemic index (GI) is considered favourable to health, many studies have been carried out in order to decrease the GI of bread. The most relevant strategy that has been applied so far is the addition of fibre-rich flours or pure dietary fibre. However, the effectiveness of dietary fibre in bread in reducing the GI is controversial. The purpose of the present review was to discuss critically the effects obtained by adding different kinds of fibre to bread in order to modulate its glycaemic response. The studies were selected because they analysedin vivowhether or not dietary fibre, naturally present or added during bread making, could improve the glucose response. The reviewed literature suggests that the presence of intact structures not accessible to human amylases, as well as a reduced pH that may delay gastric emptying or create a barrier to starch digestion, seems to be more effective than dietary fibrepersein improving glucose metabolism, irrespective of the type of cereal. Moreover, the incorporation of technologically extracted cereal fibre fractions, the addition of fractions from legumes or of specifically developed viscous or non-viscous fibres also constitute effective strategies. However, when fibres or wholemeal is included in bread making to affect the glycaemic response, the manufacturing protocol needs to reconsider several technological parameters in order to obtain high-quality and consumer-acceptable breads.

Download Full-text

Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food.

Gut ◽

10.1136/gut.36.6.825 ◽

1995 ◽

Vol 36 (6) ◽

pp. 825-830 ◽

Cited By ~ 93

Author(s):

L Benini ◽

G Castellani ◽

F Brighenti ◽

K W Heaton ◽

M T Brentegani ◽

...

Keyword(s):

Gastric Emptying ◽

Dietary Fibre ◽

Solid Meal

Download Full-text

Effect of various types of dietary fibre on gastric emptying in growing pigs

British Journal Of Nutrition ◽

10.1079/bjn19860015 ◽

1986 ◽

Vol 55 (1) ◽

pp. 111-121 ◽

Cited By ~ 49

Author(s):

Anna L. Rainbird ◽

A. G. Low

Keyword(s):

Gastric Emptying ◽

Dietary Fibre ◽

Guar Gum ◽

Control Diet ◽

Latin Square ◽

Live Weight ◽

High Viscosity ◽

Glucose Absorption ◽

Growing Pigs ◽

Total Glucose

1. Five pigs initially of 40–50 kg live weight were fitted with simple gastric cannulas which permitted complete evacuation and sampling of gastric digesta once daily.2. The effects of addition of four types of dietary fibre(wheat bran (WB; 40 g/kg), sodiumcarboxymethylcellulose (CMC; 40 g/kg), high-methoxy citrus pectin (Pe; 40 g/kg) and granulated guar gum (G; 40 g/kg)) on gastric emptying of a semi-purified diet during 4 h following a meal were measured.3. Each of the test diets and the control diet (C) were given to each pig for 1 week using a 5 x 5 Latin-square arrangement. Digesta were collected before and 0.5, 1, 2 or 4 h after feeding on the last 5 d of each week.4. The mean gastric pH was not significantly affected by diet except 2 h after feeding (CMC higher than C) and 4 h (Pe, G and CMC higher than C).5. Compared with diet C, the rate of gastric emptying of digesta was significantly slower for diet G, 1, 2 and 4 h after feeding, and 2 and 4 h after feeding for diet CMC.6. The rates of gastric emptying of digesta components were not significantly reduced by dietary fibre except for dry matter (DM) (diet CMC 2 h and diet B 4 h after feeding), total nitrogen (TN)(diet G 2 h after feeding) and total glucose (diet Pe 2 h after feeding).7. There were no significant effects of diet on trichloroacetic-acid-soluble N:TN.8. When gastric emptying was expressed in terms of half-time (T59) values, significant increases (compared with diet C) were found for digesta (diets G and CMC), DM (diet WB) and TN (diet G).9. The apparent viscosity of the gastric digesta was significantly higher when diets Pe, G, and CMC were given than diets C or WB. Diets Pe and CMC were very viscous in the meal before ingestion, but diet G was not; its high viscosity developed after it had reached the stomach.10. It is concluded that although those types of dietary fibre which increased meal or gastric viscosity reduced the rate of gastric emptying of digesta, this effect was confined to the liquid phase, because DM, total glucose and TN emptying were largely unaffected. The hypothesis that a reduced rate of gastric emptying may be an important determinant of the decreased rates of glucose absorption observed when such sources of dietary fibre are eaten is not supported by the results presented.

Download Full-text

Effects of varying content of soluble dietary fibre from wheat flour and oat milling fractions on gastric emptying in pigs

British Journal Of Nutrition ◽

10.1079/bjn19960138 ◽

1996 ◽

Vol 75 (3) ◽

pp. 339-351 ◽

Cited By ~ 90

Author(s):

Helle N Johansen ◽

K. E.Bach Knudsen ◽

Brittmarie Sandström ◽

F. Skjøth

Keyword(s):

Gastric Emptying ◽

Liquid Phase ◽

Wheat Flour ◽

Dietary Fibre ◽

Solid Phase ◽

Liquid Fraction ◽

Stomach Contents ◽

Peg 4000 ◽

Lower Viscosity ◽

Soluble Dietary Fibre

AbstractFour pigs fitted with a gastric cannula were fed on a wheat-flour-based diet (WF) and three oat-based diets, consisting mainly of oat flour (OF), rolled oats (RO) or oat bran (OB), for 1 week each. The stomach contents were collected quantitatively daily at 0·5, 1, 2, 3 or 5 h after feeding. The viscosity (mPa. s) of the liquid fraction of stomach contents 1 h after feeding was 1·7 with diet WF, 15 with diet OF, 30 with diet RO and approximately 400 with diet OB. The viscosity and the concentration of β-glucan in the liquid phase was to some extent determined by the dietary level of β-glucan in the diet. However, there was a trend towards a lower viscosity after longer exposure to the gastric juices. The correlation between logarithmic values for viscosity and concentration of β-glucan in the liquid phase of digesta was r 0·45. On centrifugation of digesta there was a higher proportion present in the sediment phase when the pigs were fed on diets with a higher content of soluble dietary fibre (DF), suggesting that the digesta was more coherent. This possibility was supported by the higher water-holding capacity (WHC) of the sediment. Feeding diets with oats containing a higher soluble DF content led to lower recoveries of digesta, PEG 4000 (liquid-phase marker), and the DF components β-glucan and arabinoxylan in the first hour after feeding. No effect related to the DF content of the diet was seen in the gastric emptying of starch and Cr2O3(solid-phase marker). In conclusion, soluble DF from oatsincreased the viscosity of stomach contents and increased the ability of the dry matter to retain water. Higher levels of soluble DF led to higher recoveries of digesta, the liquid phase and DF itself in the initial stage of gastric emptying, whereas no effect was seen on the gastric emptying of starch.

Download Full-text