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Partially Hydrolyzed Guar Gums Reduce Dietary Fatty Acid and Sterol Absorption in Guinea Pigs Independent of Viscosity

  • Original Article
  • Published:
Lipids

Abstract

This study investigated the effect of two partially hydrolyzed guar gums (PHGG) on fatty acid and sterol excretion. PHGG were obtained by chemical hydrolysis of guar gum (GG) with H2O:EtOH (1:1) at 100 °C for 1 h (PHGG1) or 2 h (PHGG2). The viscosity of the PHGG in a 1 % (w/v) aqueous solution corresponded to that of a pseudoplastic fluid and was higher for PHGG1 than PHGG2. Guinea pigs (n = 8 per group) were fed high fat diets (17/100 g) that contained 12/100 g of cellulose, PHGG1, or PHGG2 for 4 weeks. Despite the differences in viscosity, the two PHGG exerted similar physiological effects. Compared to the control cellulose group, the body weight gain was lower in animals fed PHGG, although no effect on food consumption was observed. PHGG increased the excretion of fatty acids and neutral sterols, but not bile acids. Consumption of PHGG did not alter the fecal fatty acid profile, while intestinal bioconversion of sterols tended to increase in response to PHGG2. A reduction in the viscosity within the range tested did not correlate with losses in the hypocholesterolemic capacity of PHGG as both were effective in reducing plasma cholesterol. Thus, we conclude that the chemical hydrolysis of guar gum renders the gum suitable for inclusion in food products without significantly altering its beneficial health effects.

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Abbreviations

BA:

Bile acid(s)

CA:

Cholic acid

CDCA:

Chenodeoxycholic acid

CE:

Cellulose

DCA:

Deoxycholic acid

FA:

Fatty acid(s)

FAME:

Fatty acid methyl ester(s)

FID:

Flame ionization detector

GG:

Guar gum

LCA:

Lithocholic acid

LDL:

Low density lipoprotein

MUFA:

Monounsaturated fatty acid(s)

NS:

Neutral sterol(s)

PHGG:

Partially hydrolyzed guar gum

PHGG1:

Partially hydrolyzed guar gum for 1 h

PHGG2:

Partially hydrolyzed guar gum for 2 h

PUFA:

Polyunsaturated fatty acid(s)

SEM:

Standard error of the mean

SFA:

Saturated fatty acid(s)

TSFA:

Total saturated fatty acids

TUFA:

Total unsaturated fatty acids

UDCA:

Ursodeoxycholic acid

UFA:

Unsaturated fatty acid(s)

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Acknowledgments

J. Santas was granted a Torres Quevedo fellowship. The authors thank A. Aldanondo, S. Scapucci and A. Gonciarz for their support during sample analysis.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, XaRTA-INSA, University of Barcelona, 08028, Barcelona, Spain

    Jonathan Santas & Magda Rafecas

  2. AB-Biotics, S.A., Parc Tecnològic del Vallès, 08290, Cerdanyola del Vallès, Spain

    Jonathan Santas, Jordi Espadaler & Jordi Cuñé

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  1. Jonathan Santas
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  2. Jordi Espadaler
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  4. Magda Rafecas
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Correspondence to Magda Rafecas.

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Santas, J., Espadaler, J., Cuñé, J. et al. Partially Hydrolyzed Guar Gums Reduce Dietary Fatty Acid and Sterol Absorption in Guinea Pigs Independent of Viscosity. Lipids 47, 697–705 (2012). https://doi.org/10.1007/s11745-012-3682-1

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  • DOI: https://doi.org/10.1007/s11745-012-3682-1

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