Effect of Inulins With Different Degree ofPolymerization as Dietary Fiber Akane TERABE1, TomoyukiMISHIMA2, Haruhito TSUGE1,3,
Tadashi WADA4 and Takashi HAYAKAWA1 1Gifu University Graduate School of Agriculture
2Gifu University United Graduate School of AgriculturalScience
3Kurashiki Sakuyo University, Faculty of FoodCulture
4Fuji Nihon Seito Corporation The aim of this experiment was to examine thesupplemental effect of enzymatically synthesized inulins withdifferent degree of polymerization (DP) as dietary fiber. In Exp. I, two inulins (IN 8=DP 8 and IN 1 8=DP 1 8) were fed to rats at2.5, 5, 10 and 20 a/c (W/W) in the basal diet. Supplementation atmore than 10% caused deteriorative effects judging from fecalconditions and weight gain. Therefore 5% inulin in diet was adoptedin Exp. 2, in which effects of feeding IN 8 and IN 18 were alsocompared. Inulin supplementation decreased liver triglyceride andincreased fecal wet weight. n-Butyrate increased significantly incecal content of rats receiving inulin. It was also increased infresh feces of inulin groups, however, significant increase wasonly in the IN 18 group. Although there are minor difference inthis point, two synthesized inulins had similar physiologicaleffects.
Key words: synthesized inulin, SCFA, triglyceride, n-butyrate,DP |
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