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Characterisation of residual fibres from fermentation of pea and apple fibres by human faecal bacteria
Author(s) -
Guillon Fabienne,
Renard Catherine M G C,
Hospers Jeannette,
Thibault JeanFrancois,
Barry JeanLuc
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740680417
Subject(s) - fermentation , propionate , chemistry , food science , xylose , arabinose , butyrate , bacteria , dietary fibre , biochemistry , biology , genetics
Two dietary fibres with distinct structural features (pea hull and apple fibre) were fermented in vitro with human faecal bacteria. The composition and physicochemical properties (cation exchange, hydration properties) of the residues were examined. Gas and short‐chain fatty acid (SFCA) productions attested of the highest fermentability of apple fibre. After 24 h, 75% of the pea fibre and 42% of the apple fibre could be recovered. Production of the major SCFA, acetate, propionate and butyrate occured in the molar ratio 68:17:9 for both fibres. Uronic acid and arabinose were the most extensively fermented sugars while xylose and glucose were the least fermented. Cation exchange capacity of the two fibres did not decrease much during fermentation, which implies that the amount of bound mineral is proportional to the amount of residual fibres. The values of the hydration properties of the residual fibres were at least equal to or higher than those of initial fibres. In spite of the degradation of the fibres during fermentation, a physical structure able to retain water remained.