scholarly journals Intestinal zinc transfer by everted gut sacs from rats given diets containing different amounts and types of dietary fibre

1989 ◽  
Vol 62 (1) ◽  
pp. 151-163 ◽  
Author(s):  
C. J. Seal ◽  
J. C. Mathers
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Stock Diet ◽  
Colonic Tissue ◽  
Intestinal Tissue ◽  
Zn Accumulation ◽  
Everted Gut Sac ◽  
Ileal Tissue ◽  
Commercial Stock ◽  
Everted Sacs

Two experiments were carried out in which rats were offered diets containing different amounts and types of dietary fibre, i.e. commercial stock diet and three semi-purified diets containing no fibre, 200 g wheat bran or 200 g pectin/kg. Dietary inclusion of fibre, and especially pectin, stimulated large bowel fermentation, as indicated by caecal hypertrophy and reduced caecal pH. After 3 weeks, mucosal:serosal zinc transfer and Zn accumulation by tissue were measured using the everted-gut-sac technique. In Expt 2, incubations were carried out in the presence and absence of 0.25 mm-ouabain to assess the importance of transfer by Na+, K+-ATPase-dependent mechanisms, and some observations on glucose transport were also made. Ouabain reduced rates of transfer of both Zn and glucose and also tissue Zn accumulation. There were no significant differences in rates of Zn transfer by everted sacs from duodenal, ileal and colonic sites, but accumulation of Zn by tissue was a more important fate than transfer across the serosal surface, and accumulation by duodenal tissue was approximately twice as great as by other tissues. Mucosal:serosal transfer of glucose by ileal tissue was much more sensitive to ouabain than was Zn transfer. Previous diet appeared to alter the capacity of the intestinal tissue to transfer Zn, with the highest rates of transfer being by colonic tissue from pectin-fed rats.

scholarly journals Experimental model for in vivo determination of dietary fibre and its effect on the absorption of nutrients in the small intestine

1981 ◽  
Vol 45 (2) ◽  
pp. 283-294 ◽  
Author(s):  
Ann-Sofie Sandberg ◽  
H. Andersson ◽  
B. Hallgren ◽  
Kristina Hasselblad ◽  
B. Isaksson ◽  
...  
Keyword(s):  
Small Intestine ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Dry Weight ◽  
Direct Analysis ◽  
Fresh Weight ◽  
Wet Weight ◽  
Definition Of

1. An experimental model for the determination of dietary fibre according to the definition of Trowell et al. (1976) is described. Food was subjected to in vivo digestion in ileostomy patients, and the ileostomy contents were collected quantitatively, the polysaccharide components of which were analysed by gas–liquid chromatography and the Klason lignin by gravimetric determination. The model was used for the determination of dietary fibre in AACC (American Association of Cereal Chemists), wheat bran and for studies on the extent of hydrolysis of wheat-bran fibre in the stomach and small intestine. The effect of wheat bran on ileostomy losses of nitrogen, starch and electrolytes was also investigated.2. Nine patients with established ileostomies were studied during two periods while on a constant low-fibre diet. In the second period 16 g AACC wheat bran/d was added to the diet. The ileostomy contents and duplicate portions of the diet were subjected to determinations of wet weight, dry weight, water content, fibre components, starch, N, sodium and potassium.3. The wet weight of ileostomy contents increased by 94 g/24 h and dry weight by 10 g/24 h after consumption of bran. The dietary fibre of AACC bran, determined as the increase in polysaccharides and lignin of ileostomy contents after consumption of bran, was 280 g/kg fresh weight (310 g/kg dry matter). Direct analysis of polysaccharides and lignin in bran gave a value of 306 g/kg fresh weight. Of the added bran hemicellulose and cellulose 80–100% and 75–100% respectively were recovered in ileostomy contents. There was no significant difference between the two periods in amount of N, starch and K found in the ileostomy contents. The Na excretion increased during the ‘bran’ period and correlated well with the wet weight of ileostomy contents.4. In conclusion, it seems probable that determination of dietary fibre by in vivo digestion in ileostomy patients comes very close to the theoretical definition of dietary fibre, as the influence of bacteria in the ileum seems small. Bacterial growth should be avoided by using a technique involving the change of ileostomy bags every 2 h and immediate deep-freezing of the ileostomy contents. True dietary fibre can be determined by direct analysis of polysaccharides and lignin in the food, at least in bran. Very little digestion of hemicellulose and cellulose from bran occurs in the stomach and small bowel. The 10–20% loss in some patients may be due to digestion by the gastric juice or to bacterial fermentation in the ileum, or both. The extra amount of faecal N after consumption of bran, reported by others, is probably produced in the large bowel.

Antioxidant activity and dietary fibre in durum wheat bran by-products

2005 ◽  
Vol 38 (10) ◽  
pp. 1167-1173 ◽  
Author(s):  
Fabrizio Esposito ◽  
Guido Arlotti ◽  
Angela Maria Bonifati ◽  
Aurora Napolitano ◽  
Davide Vitale ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Durum Wheat ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
By Products

scholarly journals Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

2015 ◽  
Vol 29 (4) ◽  
pp. 423-432 ◽  
Author(s):  
Ran Hu ◽  
Min Zhang ◽  
Benu Adhikari ◽  
Yaping Liu
Keyword(s):  
High Pressure ◽  
Cation Exchange ◽  
Wheat Bran ◽  
High Intensity ◽  
Dietary Fibre ◽  
Chemical Properties ◽  
High Pressure Homogenization ◽  
Insoluble Dietary Fibre ◽  
Physical And Chemical ◽  
Water Holding

AbstractWheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-`intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

2015 ◽  
Vol 50 (7) ◽  
pp. 1533-1537 ◽  
Author(s):  
Summer Rashid ◽  
Allah Rakha ◽  
Faqir M. Anjum ◽  
Waqas Ahmed ◽  
Muhammad Sohail
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Water Solubility ◽  
Fibre Content ◽  
Extrusion Cooking ◽  
Dietary Fibre Content

scholarly journals BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES

2021 ◽  
Vol 20 (4) ◽  
pp. 11-17
Author(s):  
N. Cherno ◽  
L. Gural ◽  
O. Naidonov
Keyword(s):  
Methylene Blue ◽  
Dietary Supplements ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Physiological Effect ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Domestic Variety ◽  
Promising Source

Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal. Wheat as a food crop traditionally occupies a leading position in food production. Currently, new varieties of wheat with colored grains are being given increasing attention as a source of high-activity phytochemical compounds, which can initiate a positive synergistic physiological effect in the complex. The black-grain wheat of the domestic variety "Chornobrova" belongs to the functional species among the new valuable colored varieties of wheat. It contains an increased amount of biologically active components concentrated in the husk and germ of the grain. At grain processing plants by-products are formed in the production of flour and cereals, among which the hard shells of grain release in the form of bran, that have a rich source of dietary fibres. The paper describes the breaking bran and grinding bran of black-grained wheat "Chornobrova". They contain up to 78.0% of polysaccharides, among which hemicelluloses and cellulose predominate. Both types of black wheat bran are protein-rich (13.0-15.3%), and the crude fat content does not exceed 2.1%. The non-hydrolyzed residue, represented primarily by lignin, reaches 3.8%. Bran is rich in phenolic compounds – powerful antioxidants with the mass fraction 310.0 mg/100 g. Both types of bran have a water retention and sorption capacity towards toxicants (phenol, Pb2+), cholic acid, methylene blue. As a result of acid treatment of bran, dietary fibre concentrates were obtained, in which non-starch polysaccharides predominate. They are characterized by modified physicochemical properties, namely improved water holding capacity, sorption activity against Pb2+, not inferior to bran in terms of the ability to bind cholic acids and methylene blue. "Chornobrova" wheat bran and dietary fibre concentrates are highly active enterosorbents with antioxidant activity, which can be considered as dietary supplements and food ingredients that should be included in recipes in the development of new functional foods.

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