Fermentability of an enzymatically modified solubilised potato polysaccharide (SPP)

Abstract

Objective: To study processing and fermentability in the human gastro-intestinal tract of a newly isolated, enzymatically modi®ed, soluble, and highly concentrated ( b 80% dietary ®bres) solubilised potato ®bre (SPP). Setting: Gastroenterological laboratory. Design, subjects and interventions: Seven healthy volunteers ingested in random order on seven different days: 20 g SPP; bread made of 180 g wheat¯our served with 20 g raw SPP; bread baked of 180 g wheat¯our and 20 g SPP; bread made from 180 g wheat¯our; 20 g lactulose; 20 g oat bran; and 20 g wheat bran. The hydrogen breath test was used to evaluate oro-coecal transit time (OCTT) and fermentation. Results: Fermentation of SPP yielded a measurable increase in end-expiratory H 2 . The total incremental increase in end expiratory H 2 due to SPP was unaffected of whether SPP was served alone, as the raw¯our served with bread, or baked into bread. The OCTT for raw SPP was signi®cantly delayed compared to lactulose (P 0.01). The OCTT for SPP baked into bread was signi®cantly delayed compared to raw SPP (P 0.01), indicating that SPP may be used as a marker of oro-coecal transit time for as well the¯uid phase as the solid phase of a meal. Conclusions: SPP is a fermentable, highly concentrated soluble ®bre source. Baking SPP did not interfere with the fermentable properties. Thus, SPP may be interesting as a ®bre-supplement in ®bre-poor diets. The change in oro-coecal transit time for SPP, depending on the composition of the total meal, makes SPP interesting as a marker in studies of gastrointestinal transit.

Enzymatic degradation of plant cell wall polysaccharides: The kinetic effect of competitive adsorption

“…Both enzyme preparations are from Novo Nordisk, Bagsvaerd, Denmark. The process is described further in Olesen et al [1]. The resultant insoluble dietary fibre fraction consists of 95% dietary fibre and the rest is undegradable starch, protein, and ash.…”

“…These functional properties are valuable in food products. The fibre has for instance been successfully incorporated into bread [1].…”

“…In a previous work [1] enzymatic modification of potato fibre has been investigated with a view to produce new types of soluble dietary fibre. By using the enzyme mixture Pectinex Ultra SPm (PUSP) a soluble polysaccharide fraction with interesting functional properties is obtained.…”

Enzyme technology for precision functional food ingredient processes

“…Already in 1998, a study on the prospectively favorable dietary fiber properties of enzymatically solubilized potato fibers in humans was reported 18 . The study was a pilot human intervention trial in which 7 healthy human volunteers during 7 days were fed 20 g/day of an enzymatically solubilized potato fiber—prepared from a commercially available, physically isolated potato fiber product Potex (Lyckeby Culinar AB, Fjälkinge, Sweden).…”

Automated breath hydrogen measurement at the part‐per‐million level on a continuous‐flow isotope‐ratio mass spectrometer

“…Hydrogen breath tests are widely used in the clinical setting for the diagnosis of malabsorption, bacterial overgrowth and small intestinal transit time. [1][2][3][4][5][6] The hydrogen breath test is based on the change in breath H 2 concentration from basal (fasting) levels after a testdose of an appropriate substrate. Dedicated instruments are available for breath hydrogen analysis, e.g.…”