Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients.
作者： Peter Kappel Theil , Henry Jørgensen , Anja Serena , Jessica Hendrickson , Knud Erik Bach Knudsen
DOI: 10.1017/S0007114510003715
关键词: Food science 、 Butyrate 、 Insulin 、 Propionate 、 Biology 、 Valerate 、 Aleurone 、 Crossover study 、 Meal 、 Fermentation
摘要: AbstractThe effects of wheat and rye breads made from whole-wheat grain (WWG), aleurone flour (WAF) or (RAF) on netportal absorption carbohydrate-derived nutrients (glucose, SCFA lactate) apparent insulin secretion were studied in a modelexperiment with catheterised pigs. The similar dietary fibre (DF, 120–125g/kg DM) but differed arabinoxylans(50–62g/kg), b-glucans (4–9g/kg) content soluble DF (13–29g/kg). Six pigs repeated 3 £ crossover design fittedwith catheters the portal vein mesenteric artery flow probe. Pigs fed three meals daily (at 09.00, 14.00and 19.00hours), blood profiles collected repeatedly 08.30 until 19.00hours once weekly. Net glucosewas among between meals. In contrast, was lowest (P,0·05) RAF bread (3·9nmol/h),intermediate WAF (5·4nmol/h) highest WWG (5·9nmol/h), indicating that improvedinsulin economy. Portal concentrations propionate, butyrate valerate high, intermediate low when werefed RAF, breads, respectively. Insulin higher (P,0·001), lower(P,0·05) after first meal than second (8·8 v. 4·4nmol/h). A response associated highportal SCFA. conclusion, able to improve economy compared bread.Key words: Dietary fibre: response: Quantitative absorption: Pigs:
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