CHEMICAL AND FLUORESCENCE MICROSCOPIC ANALYSIS OF FIBER DEGRADATION OF OAT, HARD RED SPRING WHEAT, AND CORN BRAN IN RATS

被引：10

作者：

MONGEAU, R ^{[1
]}

YIU, SH ^{[1
]}

BRASSARD, R ^{[1
]}

机构：

[1] AGR CANADA,FOOD RES CTR,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 11期

关键词：

D O I：

10.1021/jf00011a016

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The degradation of dietary fiber from hard red spring (HRS) wheat, corn, and oat brans (respectively 25.7, 18.4, or 22.7% in diets) was studied in rats after 28 weeks of feeding. In animals fed the oat bran diet, 76 +/- 9% of neutral detergent fiber (NDF) was fermented. Although dietary fiber levels and compositions were similar in HRS wheat and corn bran diets, HRS wheat NDF showed greater fermentative degradation (particularly xylan) than corn NDF (31 +/- 3 vs 7 +/- 4%) (P < 0.001). Dietary fiber degradation observed by fluorescence microscopy was negligible in corn bran, partial in HRS wheat aleurone layer, and extensive in oat aleurone layer, confirming NDF analysis. It is concluded that bran fiber fermentability cannot be predicted from its composition alone.

引用

页码：1966 / 1971

页数：6

共 47 条

[1] CHEMISTRY AND ORGANIZATION OF ALEURONE CELL-WALL COMPONENTS FROM WHEAT AND BARLEY [J].