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Evaluation of the relative available energy of several dietary fiber
246
J Nutr Sci Vitaminol, 60, 246–254, 2014
Dietary fiber (i.e., largely indigestible carbohydrates)
has beneficial effects for health and is actively used in
health foods and functional foods (1, 2). Dietary fiber
taken orally reaches the large intestine without being
digested by a-amylase or disaccharidases present in the
mucosa of the small intestine. In the large intestine,
dietary fiber is fermented to varying degrees by intes-
tinal microbes and metabolized into short chain fatty
acids, carbon dioxide, hydrogen, methane, and bacterial
cell components (3–6). Among them, short-chain fatty
acids are absorbed from the large intestine and used
solely as the energy source of the host. That is, even
carbohydrates that are not digested and not absorbed
provide available energy to a living body by being fer-
mented and absorbed in the large intestine (5).
Energy values for fermentable fibers are an important
matter for regulatory bodies as they are incorporated
into on-pack labels, and for weight control products,
as a help to direct consumer choice (2). The available
energy of nondigestible carbohydrate in humans is eval-
uated using balance studies and other methods (7, 8).
However, this is not practical, because balance studies
are time-consuming, expensive, and very stressful for
subjects. Although an indirect and simple method to
evaluate the available energy of nondigestible carbohy-
drates is desirable, it has not been established yet.
The amount of available energy of nondigestible
and fermentable carbohydrates is dependent upon the
amount of short-chain fatty acids produced in the fer-
mentation by intestinal microbes. Thus, energy produc-
tion is dependent on the fermentability of nondigestible
carbohydrates which reach the colon. We estimated the
relative available energy value (RAE) of dietary fiber
materials (DFMs) based on the breath hydrogen excre-
tion (BHE) and calculated the relative ratio versus the
amount of hydro
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