Gastrointestinal implications in the rat of wheat bran, oat bran and pea fibre
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منابع مشابه
Gastrointestinal implications in the rat of wheat bran, oat bran and pea fibre.
The gastrointestinal (GI) effects of three different dietary fibre (DF) sources: wheat bran (WB), oat bran (OB) and pea fibre (PF), were compared with a low-fibre diet in a 4-week trial with rats (initial bodyweight 210 g). The DF sources varied widely in chemical composition, solubility and water-holding properties, and particle size. The DF sources were mixed into diets to comprise the same a...
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A clear understanding of how diet alters gastrointestinal communities is important given the suggested link between gut community composition and a wide variety of disease pathologies. To characterize this link for commonly consumed dietary fiber sources, we investigated the change in the fecal community of rats fed diets containing 5% nonnutritive fiber (control), 3% (wt:wt) oat bran plus 2% n...
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The effects of adding wheat and oat bran, at different levels and milled to varying particle size ranges, to dough formulations were investigated, with respect to aeration and dough development during mixing, expansion during proving and fi nal baked loaf characteristics. Addition of bran reduced the density of the dough at the end of mixing, largely because of the increased water absorption, w...
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Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
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1. Five groups of male Sprague Dawley rats were given for 6 months a diet with high protein and fat contents but a very low dietary fibre content (group B), and this diet mixed with (g/kg) 50 low-methoxyl pectin (group L), 50 high-methoxyl pectin (group H), 50 guar gum (group G) and 200 wheat bran (group WB, corresponding to 100 wheat fibre) respectively. 2. The weight increment was significant...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 1992
ISSN: 0007-1145,1475-2662
DOI: 10.1079/bjn19920103