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Related Experiment Videos

Colonic function and fermentation in men consuming high fiber diets.

S E Fleming, D Marthinsen, H Kuhnlein

    The Journal of Nutrition
    |December 1, 1983
    PubMed
    Summary

    Dietary fibers impact gut fermentation and colonic function differently. Highly fermentable fibers like pectin and xylan reduce transit time, while less fermentable fibers increase fecal output and transit time.

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    Area of Science:

    • Gastroenterology
    • Human Nutrition
    • Microbiome Research

    Background:

    • Gut fermentation of dietary fibers influences colonic function.
    • Different fiber types exhibit varying degrees of fermentation and impact on the gut.

    Purpose of the Study:

    • To investigate the relationship between dietary fiber fermentation and colonic function in humans.
    • To assess the effects of different fiber types (cellulose, xylan, pectin, corn bran) on gut physiology.

    Main Methods:

    • Human metabolic study with five healthy male participants.
    • Diets included fiber-free, cellulose, xylan, pectin, or corn bran.
    • Assessed fermentation via flatus gas, fecal volatile fatty acids (VFA), and fecal pH.
    • Assessed colonic function via transit time, fecal frequency, output, and composition.

    Main Results:

    • Less fermented fibers (cellulose, corn bran) increased fecal output and transit time.
    • Highly fermented fibers (xylan, pectin) decreased transit time but did not alter fecal output.
    • Fermentable fibers increased flatus gas (xylan, pectin) and VFA excretion (pectin).
    • High VFA excretion correlated with increased fecal output and decreased flatus gas.

    Conclusions:

    • Dietary fiber fermentation significantly modulates colonic function, including transit time and fecal characteristics.
    • The degree of fiber fermentation dictates its physiological impact on the gut.
    • Specific fiber types can be chosen to influence gut transit and fermentation processes.

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