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The effect of food structure and polysaccaride composition on digestibility and colonic fermentation in vivo. - AN0308

The fermentation of enriched 13C labelled starchy food materials in the large intestine of healthy volunteers, with a charcterised microflora will be investigated. The extent of fermentation of resistant starch will be compared with the fermentation of cell wall polymers. The amount and rate of production of fermentation products will be determined for different botanical and physical forms of starch, the effect of different processing operations and other food components on digestability in the large intestine. Through comparison of in vivo and in vitro fermentation, the utility of in vitro methods for predicting and understanding the factors which affect digestability will be assessed. The further metabolism of fermentation products will be examined in vivo.
1) To provide qualitative and quantitative information on the fermentability of the different polysaccharides in our diet. 2) To establish the relative importance of polysaccharide composition in the diet, food microstructure and human microbial flora on colonic fermentation. 3) To provide information for the assessment of the clinical and nutritional implications of the consumption of different forms and types of dietary polysaccharide.
Time-Scale and Cost
From: 1994

To: 1998

Cost: £889,657
Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC)