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The fermentability of polysaccharides by mixed human faecal bacteria in relation to their suitability as bulk‐forming laxatives
Author(s) -
Gibson G. R.,
Macfarlane S.,
Cummings J. H.
Publication year - 1990
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1990.tb00174.x
Subject(s) - psyllium , alginic acid , food science , fermentation , guar gum , bacteria , polysaccharide , starch , pectin , chemistry , bran , carrageenan , biochemistry , biology , dietary fiber , raw material , organic chemistry , genetics
The fermentability of a variety of carbohydrate complexes was determined by measuring gas production rates in slurries of mixed human faecal bacteria. The commercial laxatives psyllium (isphagula husk) and sterculia were fermented relatively slowly in comparison with mucin, guar gum, pectin, starch, carrageenan, isogel and chondroitin sulphate. Fermentation of fiberall (psyllium + wheat bran) was low and similar to that of alginic acid. The fibre complex fibercon was largely resistant to degradation by gut bacteria and was comparable to fermentation of chitin.