D-Tagatose increases butyrate production by the colonic microbiota in healthy men and women

摘要: D-Tagatose is partly absorbed in the stomach and small intestine. Most of it fermented by large intestinal microbiota. The effect D-tagatose on composition microbiota production short chain fatty acids (SCFAs) was studied vivo vitro. Gastrointestinal (GI) complaints were also studied. study performed according to a randomized, placebo-controlled, double-blind, five-way cross-over design healthy subjects (12 men 18 women). All consumed 30 g raspberry jam containing 7.5 or 12.5 D-tagatose, 7.8 fructo-oligosaccharides (positive reference), 7.6 plus fructo-oligosaccharides, 15.1 sucrose (negative reference) at breakfast for 2 weeks different orders. At end each treatment period lipids safety parameters blood GI evaluated questionnaires, faecal SCFAs measured. Furthermore, test-tube incubations slurries with performed. An vitro model simulating intestine used assess mechanistic SCFA production. high-tagatose resulted increased numbers lactobacilli men, but not women. Also vitro, increased. Both fresh faeces from showed butyrate after all treatments D-tagatose. High-tagatose, low-tagatose, slightly defecation frequency stools thinner consistency. Only few reported. data indicate that daily consumption may lead an increase lactobacilli, without serious complaints. In view health-promoting effects be considered prebiotic substrate. © 2005 Taylor & Francis Group Ltd.