A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose.
Background: Dietary fibre is fermented by the colonic microbiota to carboxylic acids (CA), with potential health effects associated in particular with butyric and propionic acid. Objective: To investigate the formation of CA in the hindgut of healthy rats fed dietary fibre from different fractions of wheat shorts, a by-product of the milling of wheat. Design: Rats were fed dietary fibre (80 g/kg f
