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Journal of Nutrition Vol. 119 No. 6 June 1989, pp. 872-878
Copyright © 1989 by American Society for Nutrition
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Influence of Cellulose Structure on Its Digestibility in the Rat1,2,

Juinn-Chin Hsu and Michael H. Penner3

Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331

The effect of modifying the structural properties of a purified cellulose on its subsequent digestion in the rat was determined. The three structurally unique types of cellulose used in the study were a commercial micro-crystalline cellulose, a ball-milled cellulose, and an acid-swollen cellulose. The ball-milled cellulose and the acid-swollen cellulose were prepared from the microcrystalline cellulose starting material. Differences in structure between the types of cellulose were determined by X-ray diffraction measurements and by analysis of their in vitro enzymatic saccharification. The extent of fermentation of each type of cellulose within the rat intestinal tract was determined. Each of the three types of cellulose had a unique structure with respect to its measured crystallinity index and its rate of degradation in vitro by cellulase enzymes. The measured in vivo digestion coefficient for microcrystalline, ball-milled, and acid-swollen cellulose was 8.8, 12.2 and 20.3%, respectively. This represents a significant difference (P < 0.05) in the extent of fermentation of the different structural types of cellulose within the rat intestine. The results demonstrate that modifying the structural properties of dietary cellulose can affect in vivo response.

KEY WORDS: • cellulose • fiber • digestibility • rat

1 Supported by National Institute of Environmental Health Sciences grant ES00210.

2 Oregon State University Agricultural Experiment Station Technical publication number 8615.

3 Author to whom reprint requests should be addressed.

Manuscript received 22 August 1988. Revision accepted 6 March 1989.






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