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Nutrient Metabolism

The Degree of Methylation Influences the Degradation of Pectin in the Intestinal Tract of Rats and In Vitro¹

Gerhard Dongowski^*2, Angelika Lorenz and Jürgen Proll^**

^* Department of Food Chemistry and Preventive Nutrition, Department of Gastrointestinal Microbiology, and ^** Department of Biochemistry and Physiology of Nutrition, German Institute of Human Nutrition Potsdam-Rehbrücke, D-14558 Bergholz-Rehbrücke, Germany

²To whom correspondence should be addressed. E-mail: dongo{at}www.dife.de.

We investigated the degradation, metabolism, fate, and selected effects of pectin in the intestinal tract of rats. Conventional and germfree rats were fed for 3 wk diets containing 6.5% pectin (degree of methylation 34.5, 70.8 and 92.6%, respectively) or pectin-free diets. Pectin passes the small intestine as a macromolecule. The molecular weight distribution of pectins isolated from intestinal contents of germfree rats were unaffected by diet. No or very little galacturonan was found in cecum, colon or feces of most of the conventional rats. In colon contents of some conventional rats, di- and trigalacturonic acid were present. Total anaerobic and Bacteroides counts were greater in groups fed pectin. The concentration of short-chain fatty acids (SCFA) was higher in cecum and feces in all pectin-fed groups. With increasing degree of methylation, the formation rate of SCFA decreased in the cecum of conventional rats. During in vitro fermentation of pectin with fecal flora from rats, unsaturated oligogalacturonic acids appeared as intermediate products. Low-methoxyl pectin was fermented faster than high-methoxyl pectins in vivo and in vitro. Pectin-fed rats had greater ileum, cecum and colon weights. We conclude that structural parameters of pectin influence its microbial degradation in the intestinal tract.

KEY WORDS: • pectin • degree of methylation • rats • intestinal tract • fermentation • short-chain fatty acids

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