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Journal of Parenteral and Enteral Nutrition
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Dietary Fiber and Total Enteral Nutrition: Fermentative Assessment of Five Fiber Supplements

Michael I. McBurney, PH.D.

Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada

Lilian U. Thompson, PH.D.

Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada

Total enteral nutrition (TEN) formulas supplemented with dietary fiber, typically soy polysaccharide, are in widespread clinical use. Five commercially available dietary fiber supplements obtained from fruits (apple, grapefruit, orange, prune, tomato) were examined for potential use in TEN formulas. In uitro fermentations of 0, 4, 8, 12, and 24 hours' duration with human fecal microbiota from three different donors were conducted to assess colonic fermentative effects. Short-chain fatty acid and hydrogen productions differed significantly with fiber source. The most rapid fermentation rate was with tomato followed by orange, grapefruit, apple, and finally prune fiber. Such differences in fermentability should be considered when fiber sources are selected to supplement TEN formulas. (Journal of Parenteral and Enteral Nutrition 15:267-270, 1991)

Journal of Parenteral and Enteral Nutrition, Vol. 15, No. 3, 267-270 (1991)
DOI: 10.1177/0148607191015003267
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Home page
 JPEN J Parenter Enteral NutrHome page
P. B. Mortensen, M. R. Clausen, H. Bonnen, H. Hove, and K. Holtug
Colonic Fermentation of Ispaghula, Wheat Bran, Glucose, and Albumin to Short-Chain Fatty Acids and Ammonia Evaluated in Vitro in 50 Subjects
JPEN J Parenter Enteral Nutr, September 1, 1992; 16(5): 433 - 439.
[Abstract] [PDF]