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Glycemic response, metabolizable energy content, and in vitro fermentation characteristics of xanthan gum, F4‐763 fiber, polydextrose, and F4‐800 soluble fiber using canine and avian models
Author(s) -
Knapp Brenda K,
Fastinger Nathan D,
Guevara Marcial,
Parsons Carl M,
Swanson Kelly S,
Fahey George C
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.a744-d
Subject(s) - polydextrose , butyrate , chemistry , fermentation , propionate , food science , xanthan gum , glycemic , fiber , biochemistry , organic chemistry , microbiology and biotechnology , insulin , biology , materials science , rheology , composite material
Novel maize‐derived dietary fibers, F4‐763 fiber and F4‐800 soluble fiber were tested along with xanthan gum (xan) and polydextrose (poly) for glycemic response in dogs and in vitro fermentation characteristics using dog fecal inoculum. True metabolizable energy (TME) in cecectomized roosters also was determined. Xan (14.6) had the lowest relative glycemic response (RGR), while F4‐800 (54.8) had the highest. F4‐763 (26.5) and poly (42.6) had intermediate RGRs. Poly, F4‐763, and F4‐800 had similar TMEs (1.74, 1.89, and 2.19 kcal/g, respectfully). In vitro fermentation of the carbohydrates resulted in a decrease in pH after 12 h, with xan (−0.33) and F4‐763 (−0.44) having a smaller (P<0.05) decrease than F4‐800 (−0.66) and poly (−0.59). Only Poly resulted in acetate production (42.7 mg/g) and none of the carbohydrates resulted in propionate production. F4‐763 (15.9 mg/g) and poly (23.4 mg/g) had similar butyrate production, with F4‐800 (71.4 mg/g) having higher (P<0.05) production and xan producing no butyrate. These ingredients show reduced caloric content relative to standard carbohydrates and also have varying degrees of fermentability and glycemic response. Therefore, these ingredients promise to afford flexibility in food product formulation.