caa a22 4500 386322988 CHVBK 20180307111633.0 cr unu---uuuuu 161130e198811 xx s 000 0 eng 10.1079/BJN19880119 doi S0007114588001217 pii (NATIONALLICENCE)cambridge-10.1079/BJN19880119 The relation between bacterial degradation of viscous polysaccharides and stool output in human beings [Elektronische Daten] 1. The relation between bacterial degradation of three viscous polysaccharides (guar gum, ispaghula and xanthan gum) by colonic bacteria in vitro and their effects on colonic function were investigated by comparing the results of anaerobic in vitro incubations with fresh faeces from seven healthy volunteers (measuring viscosity, pH and gas production) with the effects of feeding all three polysaccharides to the same volunteers for 1 week each (14-15 g/d) on faecal mass and whole-gut transit time. 2. Guar gum was rapidly fermented in vitro by faecal bacteria from all volunteers with concomitant loss of viscosity, reduction in pH and generation of gases. Ispaghula maintained its viscosity during incubation, but the pH fell significantly. The results of xanthan gum incubations showed considerable individual variation. 3. Only ispaghula significantly increased faecal mass, whilst none of the gums significantly affected stool frequency or transit time. Statistical analysis of the pooled results showed that although transit time and faecal output were inversely related, feeding viscous polysaccharides could influence these indices independently. Stool frequency was significantly correlated with the transit time, but not the faecal output. 4. Transit time was reduced by gum feeding to a significantly greater extent in those subjects whose faecal bacteria reduced or removed the viscosity of that gum, than in those subjects where the viscosity was maintained. In contrast, there was a smaller increase in faecal mass when the viscosity of the appropriate cultures was removed than when it was maintained or reduced. Increases in stool frequency were significantly associated with hydrogen production from in vitro cultures. Copyright © The Nutrition Society 1988 Tomlin J. Sub-Department of Human Gastrointestinal Physiology and Nutrition, Royal Hallamshire Hospital, Sheffield S10 2JF Read N. W. Sub-Department of Human Gastrointestinal Physiology and Nutrition, Royal Hallamshire Hospital, Sheffield S10 2JF British Journal of Nutrition Cambridge University Press 60/3(1988-11), 467-475 0007-1145 60:3<467 1988 60 BJN https://doi.org/10.1079/BJN19880119 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19880119 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tomlin J. Sub-Department of Human Gastrointestinal Physiology and Nutrition, Royal Hallamshire Hospital, Sheffield S10 2JF NATIONALLICENCE 700 1- Read N. W. Sub-Department of Human Gastrointestinal Physiology and Nutrition, Royal Hallamshire Hospital, Sheffield S10 2JF NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 60/3(1988-11), 467-475 0007-1145 60:3<467 1988 60 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge