Molecular effects of fermentation in the gut and its relevance for metabolism and satiety

Resistant starch is a dietary fibre which is highly fermentable by bacteria in the large intestine. The capacity of dietary fibres to enhance satiety is hypothesised to be partially the result of this fermentation process. In my research I determined the effects of fermentation on metabolism and satiety, using pigs as a model for humans.

Promovendus ir. D (Danielle) Haenen
Promotor Michael Muller
Copromotor GJEJ (Guido) Hooiveld B (Bas) Kemp
Organisatie Wageningen University, Division of Human Nutrition

wo 18 september 2013 13:30 tot 15:00

Locatie Auditorium, building number 362
Generaal Foulkesweg 1
6703 BG Wageningen
In pigs, two-week-consumption of a diet high in resistant starch results in a healthier colonic microbiota composition compared to consumption of a digestible starch diet.
Daniëlle Haenen

Pigs were fed a diet high in resistant starch for 2 weeks. I have found that the bacterial composition in the large intestine changed after this period compared to a control diet, with a reduction in potentially pathogenic bacteria and an increase in healthy gut-associated bacteria. In addition, gene expression changes in the large intestine showed that energy- and fatty acid metabolism were increased, whereas immune response was inhibited after consumption of resistant starch. Altogether I observed that fermentable dietary fibres improve large intestinal health and that they are useful in the prevention of obesity.