The digestion of pectin in the human gut and its effect on calcium absorption and large bowel function

1. The effect of dietary fibre digestion in the human gut on its ability to alter bowel habit and impair mineral absorption has been investigated using the technique of metabolic balance.2. Five healthy male students were studied for 9 weeks under controlled dietary conditions and during the last 6 weeks they took 36 g pectin/d. Bowel habit, transit through the gut, faecal fibre excretion, calcium balance and faecal composition were measured.3. During the control period only 15% of the dietary fibre ingested was excreted in the stools and when pectin was added to the diet there was no increase in fibre excretion. Stool frequency and mean transit time were unchanged by pectin but stool wet weight increased by 33% and faecal excretion increased (%) for fatty acids 80, nitrogen 47, total dry matter 28 and bile acids 35. Ca balance remained unchanged.4. It may be concluded from these results that dietary fibre is largely metabolized in the human gut and dietary pectin completely so. This could explain its lack of effect on bowel habit and Ca balance. Other changes in the faeces may be related to an increase in bacterial mass.

Download Full-text

The effects of a supplement of dietary fibre on faecal excretion by human subjects

British Journal Of Nutrition ◽

10.1079/bjn19790064 ◽

1979 ◽

Vol 41 (3) ◽

pp. 495-503 ◽

Cited By ~ 54

Author(s):

Celia J. Prynne ◽

D. A. T. Southgate

Keyword(s):

Dietary Fibre ◽

Considerable Increase ◽

Human Subjects ◽

Control Period ◽

Experimental Period ◽

The Other ◽

Apparent Digestibility ◽

Faecal Excretion ◽

Gross Energy ◽

Faecal Weight

1. Four human subjects on strictly controlled diets were given a fibre supplement, 25 g Ispaghula husk (Isogel)/d, for 3 weeks.2. Replicate diets and faeces were collected during two 5 d balance periods. The first period served as control for the second which occurred after the supplement had been fed for 2 weeks.3. Diets and faeces were analysed for total solids, gross energy, total nitrogen, fat, available and unavailable carbohydrates.4. Three of the four subjects showed a considerable increase in faecal bulk; total faecal weight was more than doubled in two subjects. In two subjects the increase was brought about mainly by extra fibre in the faeces accompanied by a higher proporation of faecal water whereas in one subject it was also an increased excretion of nutrients. One subject showed very little change in faecal bulk.5. High values for the apparent digestibility of fibre were found during the control period; from 0.70 to 0.80. There was more variation during the experimental period when apparent digestibility of total fibre ranged from 0.47 to 0.82. Values arrived at for the minimum apparent digestibility of the fibre supplement were generally high; one subject appeared to digest Isogel completely. Isogel was degraded preferentially to the food-derived fibre; in particular, cellulose in the faeces was increased during the experimental period.6. Only one subject showed distinct decreases in the apparent digestibility of energy, N and fat in the diet. The results do not therefore agree with the generally held view that increased fibre in the diet decreases the apparent digestibility of the other nutrients.

Download Full-text

OCCULT MALABSORPTION CAUSING OSTEITIS FIBROSA CYSTICA

Acta Endocrinologica ◽

10.1530/acta.0.0400481 ◽

1962 ◽

Vol 40 (4) ◽

pp. 481-492

Author(s):

J. G. Devlin ◽

D. K. O'Donovan

Keyword(s):

Vitamin D ◽

Iron Absorption ◽

Calcium Absorption ◽

Calcium Balance ◽

Gluten Free ◽

Osteitis Fibrosa Cystica ◽

Mucosal Atrophy ◽

Cystic Changes ◽

Calcium Malabsorption ◽

Radiological Examinations

ABSTRACT A case is reported of intermittent hypercalcaemia, hypophosphataemia and severe skeletal rarefaction with cystic changes. An occult calcium malabsorption was found. Fat, triolein and iron absorption and radiological examinations were normal. There was gross intestinal mucosal atrophy. She was shown to be in a state of negative calcium balance and this was reversed by vitamin D. A gluten-free diet also improved calcium absorption. It is postulated that the patient had severe secondary hyperparathyroidism as the skeleton reverted to normal after six months of medical treatment.

Download Full-text

Inulin: Potential prebiotic

Medicinski pregled ◽

10.2298/mpns0904153s ◽

2009 ◽

Vol 62 (3-4) ◽

pp. 153-156 ◽

Cited By ~ 1

Author(s):

Zdenka Sokic ◽

Jasmina Knezevic ◽

Miroslav Vrvic

Keyword(s):

Pathogenic Bacteria ◽

Calcium Absorption ◽

Chemical Properties ◽

Nutritional Composition ◽

Serum Triglycerides ◽

Mineral Absorption ◽

Fermentation Products ◽

Postprandial Glycemia ◽

Osmotic Effect ◽

Nutritional Benefits

Introduction. Prebiotic factor, such as inulin, is able to stimulate the growth of bifidobacteria selectively at the expense of more putrefactive bacteria. Chemical structure - Inulin has been defined as carbohydrate material consisting of ? (2-1) fructosyl-fructose links. Physical and chemical properties - Chicory inulin is available as white, odourless powders. The taste is neutral or slightly sweet. Caloric value - The value of 1.5 kcal/g is generally used. Improvement of lipid metabolism - The consumption of fructans reduces serum triglycerides and sometimes also cholesterol in healthy volunteers who were hyperlipidemic. Modulation of gut microflora - Inulin induces effects on gut function, such as a reduction of intestinal pH, relief of constipation, increased stool weight and frequency. Intestinal acceptability - Osmotic effect leads to an increased presence of water in the colon. The second effect is caused by the fermentation products. Suitability for diabetics - Inulin has been shown to reduce postprandial glycemia and insulinemia. Reduction of cancer risk - The production of toxic metabolites may be reduced by increasing the proportion of healthier colonic micro flora, which competes with pathogenic bacteria to reduce the levels of toxin and carcinogenic-producing enzymes. Increase in mineral absorption. The increase in calcium absorption did not negatively alter the absorption of other minerals. Food applications - Inulin improves organoleptic quality and a better-balanced nutritional composition. Perspectives - Fundamental mechanisms governing the nutritional benefits of inulin need to be further investigated. Conclusion. Inulin represents a key ingredient that offers new opportunities to food industry, which is constantly seeking well balanced, yet better tasting.

Download Full-text

Calcium Absorption—A Paradigm for Mineral Absorption

Journal of Nutrition ◽

10.1093/jn/128.5.917 ◽

1998 ◽

Vol 128 (5) ◽

pp. 917-920 ◽

Cited By ~ 92

Author(s):

Felix Bronner

Keyword(s):

Calcium Absorption ◽

Mineral Absorption

Download Full-text

Wholewheat flour ensures higher mineral absorption and bioavailability than white wheat flour in rats

British Journal Of Nutrition ◽

10.1017/s0007114599001075 ◽

1999 ◽

Vol 82 (1) ◽

pp. 17-21 ◽

Cited By ~ 34

Author(s):

Marie-Anne Levrat-Verny ◽

Charles Coudray ◽

Jacques Bellanger ◽

Hubert W. Lopez ◽

Christian Demigné ◽

...

Keyword(s):

Phytic Acid ◽

Wheat Flour ◽

Significant Rise ◽

Mineral Absorption ◽

Faecal Excretion ◽

White Wheat ◽

Apparent Absorption ◽

White Flour ◽

Negative Effect ◽

Male Wistar Rats

Consumption of unrefined whole flour is thought to affect mineral bioavailability because it contains high levels of fibre and phytic acid. The present experiment was designed to study the absorption of minerals from diets based on wholewheat flour and white wheat flour in rats. Two groups of male Wistar rats were fed on the diets for 3 weeks and absorption and tissue retention of minerals were studied. The rats fed on the wholewheat flour diet had significantly greater food intake, weight gain, faecal excretion and intestinal fermentation than those fed on the white flour diet. Mineral intakes, except for Ca, were significantly greater in rats fed on the wholewheat flour diet (4-fold for Mg, 2-fold for Fe and Zn). A significant rise in the apparent absorption of Fe (%) and a significant decrease in the apparent absorption of Zn (%) were observed. The amounts of minerals absorbed (mg/d) were significantly enhanced (excepted for Ca) with the wholewheat flour diet. Moreover, plasma and tibia levels of Mg and plasma, liver and tibia levels of Fe were significantly increased in rats fed on the wholewheat flour diet compared with those fed on the white flour diet. In conclusion, wholewheat flour, rich in phytic acid and minerals, did not have a negative effect on mineral absorption, but rather improved the bioavailability of some minerals. Human studies are needed to confirm these rat results before extrapolation to human nutrition.

Download Full-text

Calcium Bioavailability in Relation to Bone Health

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.72.1.13 ◽

2002 ◽

Vol 72 (1) ◽

pp. 13-18 ◽

Cited By ~ 16

Author(s):

Susan J. Fairweather-Tait ◽

Birgit Teucher

Keyword(s):

Bone Health ◽

Bone Growth ◽

Intervention Studies ◽

Dietary Intervention ◽

Calcium Absorption ◽

Dietary Calcium ◽

Whole Body ◽

Calcium Balance ◽

Calcium Bioavailability

A well established stable isotope technique exists for measuring calcium absorption from single foods and meals, but the long term effects of calcium on bone health cannot be assessed from acute bioavailability studies. Bone health depends primarily on the degree of mineralization, measured as bone mineral density (BMD), and phenotypic variations depend on genetic and environmental factors including calcium supply. Since almost all retained calcium is used for bone mineralization and remodeling, BMD can be used as a long-term (> six months) marker of dietary calcium bioavailability. However, BMD is a very insensitive marker of calcium bioavailability, so its use in dietary intervention studies is restricted to periods of significant bone growth or loss. Biochemical markers of bone metabolism may be used to predict the overall bioavailability of dietary calcium over a shorter time period (> four weeks), but they have a high coefficient of variation, so may not be appropriate for some dietary intervention studies. A group of European laboratories is currently developing an alternative approach using a long-lived radioisotope (41Ca) to label bone calcium and to directly measure the rate of calcium loss from urinary excretion data. The efficiency of calcium absorption is inversely related to intake; whole body balance of the mineral is dependent on rates of absorption and excretion and limited by calcium-binding substances in the gut. Dietary data and indirect measures of bone health indicate that bioavailability is important when habitual intakes are low, especially during periods of bone growth or loss. Further research is required to quantify the effects of major dietary modulators of calcium balance on bone health and to understand their relationship with genetic and physiological variables.

Download Full-text

Physiological effects of fibre-rich types of bread

British Journal Of Nutrition ◽

10.1079/bjn19820057 ◽

1982 ◽

Vol 47 (3) ◽

pp. 451-460 ◽

Cited By ~ 41

Author(s):

W. Van Dokkum ◽

Anneke Wesstra ◽

Francien A. Schippers

Keyword(s):

Particle Size ◽

Young Adult ◽

Dietary Fibre ◽

Physiological Effects ◽

White Bread ◽

Faecal Excretion ◽

Mineral Balance ◽

High Fibre ◽

Calcium Magnesium ◽

Wholemeal Bread

1. Twelve young adult male volunteers were given a low-fibre white bread diet (9 g neutral-detergent fibre (NDF)/d) and a medium-fibre coarse-bran bread diet (22 g NDF/d), each lasting 20 d. In a third period of 20 d the volunteers were subdivided in groups of four, consuming a high-fibre coarse-bran bread diet (35 g NDF/d). a medium-fibre fine-bran bread diet (22 g NDF/d, bran particle size < 0.35 mm) or a wholemeal bread diet (22 g NDF/d), Retention of calcium, magnesium, iron, zinc and copper were determined during each 20 d period.2. An increase of the amount of dietary fibre (through bran in bread) from 9 g to 22 g NDF/d resulted in a significantly increased mineral intake, but also faecal excretion increased significantly; mineral retention remained almost constant.3. Both intake and faecal excretion of all minerals studied, except faecal Ca. increased further (P < 0.05) on the diet providing 35 g NDF/d: only Fe balance decreased significantly. No significant differences with respect to intake, excretion (except urinary Ca) and balance of the minerals could be detected between the coarse-bran bread and fine-bran bread diets providing 22 g NDF/d. Faecal Fe, Cu balance and Mg balance increased significantly during the wholemeal bread period compared to the coarse-bran bread diet providing 22 g NDF.4. Serum cholesterol increased significantly, i.e. by 0.3 mmol/1, during the coarse-bran bread diet providing 22 g NDF, compared to the white-bread diet.5. It is concluded that increasing the amount of bran in bread does not appear to affect mineral balance considerably but there seems to be an influence on mineral availability. The increased intake was accompanied by increased faecal excretion.

Download Full-text

Mineral absorption of diets containing natural carob fiber compared to cellulose, pectin and various combinations of these fibers Absorción de minerales de dietas que contienen fibra natural de algarrobas comparada con celulosa, pectina y varias combinaciones de estas fibras

Food Science and Technology International ◽

10.1177/108201320000600605 ◽

2000 ◽

Vol 6 (6) ◽

pp. 463-471 ◽

Cited By ~ 4

Author(s):

M.P. Vaquero ◽

L. Perez-Olleros ◽

M. Garcia-Cuevas ◽

M. Veldhuizen ◽

B. Ruiz-Roso ◽

...

Keyword(s):

Iron Absorption ◽

Calcium Absorption ◽

Iron Concentration ◽

Liver Iron Concentration ◽

Liver Iron ◽

Final Body Weight ◽

Mineral Absorption ◽

Apparent Absorption ◽

Zinc Concentrations ◽

Calcium Magnesium

The influence of the consumption of natural carob fiber (NCF), an insoluble hypocholesterolemic fiber, as the unique dietary fiber or combined with cellulose (CEL) or pectin (PEC), on mineral bioavailability was studied. Six groups of rats were fed for 10 days diets containing 10% CEL, NCF, PEC or CEL+NCF, CEL+PEC and NCF+PEC mixtures at 50%. Food intake was lower with PEC than NCF and CEL+NCF, but final body weight was unaffected. Fecal weight showed significant differ ences in the following order: CEL, NCF, CEL+NCF > CEL+PEC, NCF+PEC > PEC. Percentage of calcium absorption was higher with CEL+PEC and NCF+PEC compared with the rest of fibers. Mag nesium absorption was also significantly enhanced in these two groups compared to NCF (p < 0.0004). Iron absorption did not show variations. Zinc apparent absorption was reduced by PEC, but the NCF+PEC mixture counterbalanced this effect. Liver iron was significantly lower with NCF+PEC than CEL, and liver iron concentration was significantly lower with NCF+PEC compared to CEL+PEC. Liver zinc was significantly higher with CEL+NCF than PEC while liver zinc concentrations were slightly higher with the former (p = 0.05 compared to NCF). The results indicate that NCF, compared to CEL and PEC, did not decrease the efficiency of calcium, magnesium and iron absorption in rats, while compared to PEC it increased zinc apparent absorption. Moreover, by combining NCF with PEC calcium and magnesium, absorptions enhanced in comparison with NCF alone, which was prob ably a result of the combination of soluble and insoluble fibers.

Download Full-text