Influence of dietary fibre on an in vitro dynamic gastrointestinal digestion and fermentation. Modular uses of simgi®
| Autor: | Tamargo García, Alba, Cueva, Carolina, Álvarez, M. Dolores, Herranz, Beatriz, Moreno-Arribas, M. Victoria, Laguna Cruañes, Laura |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España), Comunidad de Madrid, Ministerio de Ciencia, Innovación y Universidades (España) |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | Póster presentado a la 6th International Conference on Food Digestion (ICFD), celebrada en Granada (España) del 2 al 4 de abril de 2019. [Introduction]: Fibre intake provides several benefits at gastrointestinal level but little is known regarding its physical changes (as viscosity) along the intestine and this influence into microbiota. [Objective]: Therefore, the main objective of this work was to evaluate physical properties of several dietary fibres, its impact on digestion and its relation with microbiological and metabolic changes at colonic level. [Methodology]: Dynamic gastrointestinal simulator simgi® (on its modular operating mode) was used to simulate gastrointestinal digestions and colonic fermentations. Initially, water holding capacity, microstructure and viscosity of eight dietary fibres were evaluated. Potato, hydroxypropyl methylcellulose (HPMC) and psyllium fibres were selected based on their functionality properties. These fibres, plus agar (considered as non-fermentable control) were used to prepare gut nutrient media gels to feed the different compartments of simgi®. During gastrointestinal digestions, samples were collected at 5, 30 and 55 min on gastric digestion and at the end of small intestine stage. Colonic fermentation of the gels and agar were simulated using a healthy volunteer faecal sample. Samples were collected at 0, 24 and 48 h of incubation time. Rheological behaviour, particle size characterization, microbiota composition and short chain fatty acids (SCFAs) determination of the simgi® digested products were evaluated. [Main findings]: Results showed fibre-dependence on apparent viscosity, and although psyllium was partially broke in the stomach (decrease in particle size) was the most viscous. Potato and HPMC were not digested until achieving the colon; psyllium also was related to the highest SFCAs production profile. At microbiological level the most relevant increase of bacterial growth was observed on faecal lactobacillus species, in special for HPMC and psyllium. [Conclusion]: In the study of gut microbial growth, is essential to incorporate viscosity measures as they are constantly changing. Although they are not directly correlate with microbial growth, these changes need to be characterized to understand in-depth fibre functionality. This work has been supported by Spanish MICINN (AGL2015-64522-C2-1- R) and by Comunidad de Madrid (ALIBIRD2020-CM P2018/BAA-4343). |
| Databáze: | OpenAIRE |
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