Physiological effects of dietary inulin, xylitol and β-galactosyl-derivatives of sugar alcohols in rat

Juśkiewicz, J. and Zduńczyk, Z. and Klewicki, R. and Gomez-Villalva, E. (2004) Physiological effects of dietary inulin, xylitol and β-galactosyl-derivatives of sugar alcohols in rat. Acta Alimentaria, 33 (3). pp. 303-311. ISSN 0139-3006

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Abstract

Rats were fed for 4 weeks with diets containing 5% sucrose or the following preparations: inulin, xylitol or b-galactosyl-derivatives of polyol (b-galactosyl-xylitol, -sorbitol, -erythritol). Except for b-galactosyl-erythritol, all preparations caused an enlargement of caecum weight (tissue: 0.41-0.51, digesta: 1.28-1.80 g/100 g BW), compared to the control group (0.28 and 1.00, respectively). The control caecal pH was close to 7.0, while in the experimental groups it ranged from 6.45 (xylitol) to 6.84 (b-galactosyl-erythritol). The caecal ammonia concentration was the lowest in the inulin group (0.45 mg g-1) and the highest in ß-galactosyl-sorbitol group (0.62). All preparations decreased the b-glucuronidase activity in the caecal digesta (0.59-0.81 U g-1) compared to rats fed sucrose-diet (1.00). The highest concentration of SCFAs in the caecum was in inulin and b-galactosyl-erythritol groups (68.57 and 68.36 µmol g-1), and the lowest one - with xylitol (52.41). The total production of SCFAs in the caecum (µmol/100 g BW) was the lowest in the control group (64.8).

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