Abundant Indigestible Carbohydrate Fraction in BARLEYmax Influences Colonic Fermentation Properties In Vitro

Abstract

Summary : “ BARLEYmax ” （ BM ） is a variety of barley that is a superior source of dietary fiber and resistant starch. This study examined the colonic fermentation properties of BM in comparison to a conventional variety, “ Hindmarsh ” , relative to cellulose as a control under two experimental conditions. The residues of barley sam-ples after hydrolysis with two digestive enzymes were tested in vitro for 48 h. In phase 1 , the effects using different sample weights were examined, whereas in phase 2 , the effects under various sample weights were de-termined considering that the resistant fraction per gram of flour is higher for BM. In phase 1 , short-chain fatty acid （ SCFA ） concentrations of BM at 24 to 48 h of incubation were significantly higher in comparison to those of Hindmarsh. In phase 2 , SCFA and ammonia concentrations were significantly higher and lower, respectively, for BM throughout the incubation period relative to Hindmarsh. From these results it can be assumed that the higher amount of the fermentable indigestible fraction in BM has more beneficial intestinal fermentation properties and leads to higher production of SCFA for an extended period.