Effects of some poorly digestible carbohydrates on bile acid bacterial transformations in the rat

British Journal of Nutrition - Tập 62 Số 1 - Trang 103-119 - 1989
C.P. Andrieux1, Danièle Gadelle2, C. LEPRINCE2, E Sacquet2
1Laboratorie d'Ecologie Microbienne, INRA, Centre de Recherche de Jouy, Jouy en Josas, France.
2Laboratorie d'Ecologie Microbienne, INRA, Centre de Recherche de Jouy 78350, Jouy en Josas, France

Tóm tắt

The effects of ingestion of poorly digestible carbohydrates on bacterial transformations of cholic acid and β-muricholic acid were studied in rats fed on increasing levels of lactose, lactulose, amylomaize or potato starches. Each level was given for 3 weeks and, at the end of each dietary treatment, bile acid faecal composition was analysed and a group of six rats was killed every 4 h during 24 h to determine the amounts of fermented carbohydrate and fermentation characteristics (caecal pH, volatile fatty acids (VFA) and lactic acid concentrations). Fermentation of carbohydrates decreased caecal pH and enhanced caecal VFA and lactic acid concentrations. Irrespective of the poorly digestible carbohydrate, the variation of bacterial transformation always occurred in the same way: the bacterial transformation of β-muricholic acid into hyodeoxycholic acid was the first to disappear, while ω-muricholic acid formation increased; second, cholic acid transformation decreased and finally all bile acid transformations were strongly affected. There was a significant correlation between bile acid transfer and the minimal caecal pH in vivo. This effect of pH was similar in vitro. To determine whether the levels of bacteria which transformed bile acids were modified, rats fed on the highest amounts of poorly digestible carbohydrates were introduced into isolators and carbohydrate feeding was stopped. Caecal pH recovered its initial value but bile acid transformations remained changed, suggesting that the intestinal microflora were modified by ingestion of fermentable carbohydrates.

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Thông tin xuất bản

British Journal of Nutrition

Tập 62 Số 1

103-119

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