Effect of oat and soybean rich in distinct non-starch polysaccharides on fermentation, appetite regulation and fat accumulation in rat

International Journal of Biological Macromolecules
Lingmin TianHarry Gruppen

Abstract

Consumption of non-starch polysaccharides (NSP) is associated with reduced risk of obesity. This study aimed to compare the effects of cereals (oats) and legumes (soybean), rich in different classes of NSP, on appetite regulation and fat accumulation in rats. Soy pectin fermented more efficient than cereal arabinoxylan in rats. Soy pectin and oat β-glucan were utilized mainly in the caecum of rats. Only small amount of maltodextrin, cello-oligosaccharides and xylo-oligosaccharides were detected in the digesta. Caecal fermentation of soy pectin produced significantly higher concentration of short chain fatty acids (SCFAs) compared to the control. Retroperitoneal (RP) fat-pad weight was significantly lower for rats fed with soybean meal enriched diet than for controls. An inverse correlation between rat RP fat-pad weight and concentration (and proportion) of butyrate was observed. Consumption of soy pectin and oat β-glucan enriched foods to produce targeted SCFAs in vivo could be a potential strategy to lower fat mass accumulation and a potential tool to manage obesity.

Citations

Sep 3, 2020·Journal of Food Biochemistry·Luiza Ferracini CunhaAlethéa Gatto Barschak
Oct 1, 2020·Scientific Reports·Sébastien de MaistreNicolas Vallée
Feb 21, 2021·International Journal of Biological Macromolecules·Jéssica WoukAneli M Barbosa-Dekker
Jul 20, 2021·Obesity Reviews : an Official Journal of the International Association for the Study of Obesity·Shumin ZhangXi Ma

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