Hidehisa Takahashi

Effect of liquid diets with or without partially hydrolyzed guar gum on intestinal microbial flora and function of rats

Abstract The effect of liquid diets with or without partially hydrolyzed guar gum (a water-soluble dietary fiber, PHGG) on intestinal function and microflora of rats was investigated. Male Wistar rats, allocated into five groups: standard rats chow (MF) ad libitum , low-residue diets (LRD) and elemental diet (ED) with or without 1.5% (W/V) PHGG at the dose of 60–70 kcal daily for 2 weeks. The atrophy of terminal ileum villi was detected in LRD and ED groups. Supplementation with PHGG, however, improved the observed atrophy of terminal ileum(p Bifidobacterium and Lactobacillus per one gram cecal content remarkably decreased in LRD or ED groups, but there was no change in those of rats in LRD+ and ED+PHGG groups compared with MF group. The results of this study suggest that the addition of PHGG to liquid diet improves the gastrointestinal tolerance and bowel control in long-term enterally fed patients.

Toxicity Studies of Partially Hydrolyzed Guar Gum

The toxicity of partially hydrolyzed guar gum (PHGG, average molecular weight 20,000) was evaluated in a 28-day, repeated oral dosing study (gavage) in rats at doses of 0, 500, and 2,500 mg/kg/day and in Salmonella typhimurium, with and without metabolic activation. PHGG did not elicit any signs of toxicity at the doses tested. PHGG was not mutagenic.

Influence of intact and partially hydrolysed guar gum on iron utilization in rats fed on iron-deficient diets

Effects of partially hydrolysed guar gum (PHGG) or intact guar gum (GG) on iron utilization in rats fed on several iron-deficient diets were examined. Hemoglobin, serum iron and iron storage in liver of rats fed on iron-deficient diets as a control group (without PHGG and GG) significantly decreased, while those of the test group fed together with PHGG or GG were unchanged. In an iron balance test for 3 days, administration of PHGG or GG caused an increase in iron absorption. The results suggested that PHGG or its metabolites increase the bioavailability of dietary iron in deficiency.