Dietary pectin and mango pulp effects on small intestinal enzyme activity levels and macronutrient digestion in grower pigs

Pluschke, Anton M.; Williams, Barbara A.; Zhang, Dagong; Gidley, Michael J.

doi:10.1039/c7fo00602k

Cited by 18 publications

(15 citation statements)

References 44 publications

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“…Digestibility may also be determined by changes in digestive enzyme secretion. Our results suggested that activities of amylase is affected by viscosity rather than DF content, which is in agreement with the finding that soluble DF intake decreases macronutrient digestion by reducing digestive enzyme activities (23,48,49) . Nevertheless, previous in vitro and in vivo studies have shown different responses on the effect of viscosity on digestive enzyme activities.…”

Section: Discussionsupporting

confidence: 92%

“…Isaksson et al demonstrated that increased viscosity by adding pectin to jejunal juice of humans reduced activities of trypsin and amylase (48) . In contrast, the activities of amylase, protease, and lipase in the pancreas and on pancreatic-biliary secretion were increased in rats fed viscous guar gum for 14-d compared with control (51) , and increased amylase activity has been reported in pigs fed pectin for 21-d compared with those fed control diets (23) . Because of the very different models and compounds used in the literature, to define the effect of chyme viscosity on digestive enzymatic activity requires further research.…”

Section: Discussionmentioning

confidence: 83%

“…However, the rheological behaviour of the digesta supernatant is not representative of the whole digesta (26) . Likewise, the majority of experiments that have evaluated the effects of fibre or viscosity on intestinal function were conducted using soluble DF sources (13,23,27) . This presents a disadvantage because most common DF sources (e.g.…”

Section: Discussionmentioning

confidence: 99%

“…Digesta (1 g) was extracted by adding 2 mL ice-cold PBS (1×), vortex, and then subjected to centrifugation (3000 × g for 15 min). α-Amylase, trypsin, and chymotrypsin activities were determined using commercial kits (23) (Biovision K711-100, K771-100, and K352-100; California, USA) following the manufacturer's instructions.…”

Section: Digestive Enzyme Activity Analysismentioning

confidence: 99%

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Decreased nutrient digestibility due to viscosity is independent of the amount of dietary fibre fed to growing pigs

et al. 2021

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Fibre content and its effect on chyme viscosity are associated with changes in the digestive system of humans and pigs. However, it is unclear if fibre content and viscosity affect nutrient utilization and intestinal function independently or interactively. Therefore, we evaluated apparent ileal digestibility (AID) of nutrients and intestinal function in 36 ileal-cannulated barrows fed for 29 days either corn-soy (CSBM) or high-fibre CSBM+30% distillers dried grains with solubles (CSBM+DDGS) modified to three levels of viscosity by adding 5% non-viscous cellulose (CEL), 6.5% medium-viscous carboxymethylcellulose (MCMC) or 6.5% high-viscous CMC (HCMC). Digesta was collected on days 27 and 28 and intestinal samples on day 29. Feeding CMC, regardless of fibre content, increased viscosity of whole digesta (P = 0.003) and digesta supernatant (P < 0.0001) compared with CEL. Feeding CSBM+DDGS or CMC decreased AID of dry matter (P = 0.003; P < 0.0001) and crude protein (P = 0.02; P < 0.0001) compared with CSBM or CEL. Feeding CMC regardless of fibre content increased crypt depth in jejunum (P = 0.02) and goblet cell area in ileum (P = 0.004) compared with CEL. Adding DDGS or CMC did not affect villus height and gene expression of jejunal monosaccharide and amino-acid transporters. Feeding HCMC, regardless of fibre content, elevated amylase activity by 46% and 50% in jejunal (P = 0.03) and ileal digesta (P = 0.01) compared with CEL. In summary, diets with increased viscosity decreased nutrient digestibility and induced intestinal changes that were independent of the amount of fibre fed.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 83%

Section: Discussionmentioning

confidence: 99%

Section: Digestive Enzyme Activity Analysismentioning

confidence: 99%

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Decreased nutrient digestibility due to viscosity is independent of the amount of dietary fibre fed to growing pigs

et al. 2021

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“…Diets based on wheat starch with and without apple pectin or dried mango fruit pulp were fed to 30 grower pigs for 21 days. The data suggests that pectin has a significant effect on digestive enzyme activity and subsequent influence on macronutrient digestion 40 .…”

Section: Introductionmentioning

confidence: 94%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

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Digestive Physiology and Nutrition of Swine

Roura¹,

Müller²,

Campbell³

et al. 2022

Sustainable Swine Nutrition

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Dietary pectin and mango pulp effects on small intestinal enzyme activity levels and macronutrient digestion in grower pigs

Cited by 18 publications

References 44 publications

Decreased nutrient digestibility due to viscosity is independent of the amount of dietary fibre fed to growing pigs

Decreased nutrient digestibility due to viscosity is independent of the amount of dietary fibre fed to growing pigs

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Digestive Physiology and Nutrition of Swine

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