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Article

Prolonged Intake of Fructo-Oligosaccharides Induces a Short-Term Elevation of Lactic Acid-Producing Bacteria and a Persistent Increase in Cecal Butyrate in Rats¹

Human Nutrition Research Centre, Institut National de la Recherche Agronomique, BP 71627, 44316 Nantes Cedex 03, France

²To whom correspondence should be addressed: C Cherbut INRA, BP 71627, 44316 Nantes Cedex 03, France. Fax: 33–2-40–67-50–12. E-mail: cherbut{at}nantes.inra.fr

While the prebiotic effects of fructo-oligosaccharides (FOS), short-chain polymers of fructose, have been thoroughly described after 2–3 wk of ingestion, effects after intake for several months are unknown. We tested the hypothesis that these effects would differ after ingestion for short and long periods in rats. Rats were fed a basal low-fiber diet (Basal) or the same diet containing 9 g/100 g of FOS for 2, 8 or 27 wk, and cecal contents were collected at the end of each time period. Cecal short-chain fatty acid concentration was higher in rats fed FOS than in those fed Basal, and this effect persisted over time: 83.8 ± 4.1 vs. 62.4 ± 6.5 µmol/g at 2 wk and 103.5 ± 5.8 vs. 73.2 ± 7.4 µmol/g at 27 wk (P < 0.05). The molar butyrate ratio was higher in rats fed FOS regardless of the time period (14.8 ± 0.6% vs. 6.7 ± 1.1% at 27 wk, P < 0.05). Lactate concentration in rats fed FOS was elevated after 2 wk and then decreased: 63.5 ± 21.6 µmol/g at 2 wk vs. 8.8 ± 3.3 µmol/g at 8 wk (P < 0.05). After 2 wk, FOS increased the concentrations of total lactic acid-producing bacteria, and Lactobacillus sp. (P < 0.05), without modifying total anaerobes. However, most of these effects were abolished after 8 and 27 wk of FOS consumption. In the long term, the FOS-induced increase in intestinal lactic acid-producing bacteria was lost, but the butyrogenic properties of FOS were maintained.

KEY WORDS: • butyrate • colonic microflora • fructo-oligosaccharides • long-term intake • rats

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