Effect of Inulins with Different Degree of Polymerization as Dietary Fiber

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  • 重合度の異なるイヌリンの食物繊維としての効果
  • ジュウゴウド ノ コトナル イヌリン ノ ショクモツ センイ ト シテ ノ コウカ

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The aim of this experiment was to examine the supplemental effect of enzymatically synthesized inulins with different degree of polymerization (DP) as dietary fiber. In Exp. 1, two inulins (IN 8=DP 8 and IN 18=DP 18) were fed to rats at 2.5, 5, 10 and 20 % (W/W) in the basal diet. Supplementation at more than 10% caused deteriorative effects judging from fecal conditions and weight gain. Therefore 5 % inulin in diet was adopted in Exp. 2, in which effects of feeding IN 8 and IN 18 were also compared. Inulin supplementation decreased liver triglyceride and increased fecal wet weight. n-Butyrate increased significantly in cecal content of rats receiving inulin. It was also increased in fresh feces of inulin groups, however, significant increase was only in the IN 18 group. Although there are minor difference in this point, two synthesized inulins had similar physiological effects.

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