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Dietary carbohydrate digestion and fermentation: Relevance for prevention of type 2 diabetes

(2010) Wang, Hongwei

Dietary carbohydrate consumption has been related to the prevention of type 2 diabetes (T2DM). The fermentation process of non-digestible carbohydrates was thought to play a role through its fermentation products short-chain fatty acids (SCFAs).
We observed that in healthy men non-digestible carbohydrates taken in an evening meal were able to diminish postprandial blood glucose response, increase peripheral insulin sensitivity and suppress the glucose induced pro-inflammatory response (second meal effect). The colonic fermentation may be responsible for these beneficial effects, with butyrate as a possible intermediate factor (Chapter 1).
The literature about the relevance of SCFAs towards insulin sensitivity and the possibility of manipulating the colonic fermentation to produce the optimal SCFAs profile was reviewed. We hypothesized that the insulin sensitizing effect of SCFAs is related to the SCFAs profile. Manipulation of the SCFAs profile could be a target for a dietary approach to reduce insulin resistance and control insulin resistance related diseases. (Chapter 2).
We developed a mathematic model to evaluate in vivo the degree of digestion and fermentation of foods rich in carbohydrates. This model provided us a non-invasive and feasible approach to evaluate the contribution of the digestion and fermentation processes to the final overall metabolic effect . (Chapter 3).
The fermentability of the various non-digestible carbohydrates is not documented in detail until now. To achieve this, analytical method was developed to monitor the SCFAs profile in peripheral blood and urine after intake of different non-digestible carbohydrates. We used this method to test the feasibility of changing the SCFAs profile by dietary substrates. (Chapter 4).

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