Effects of two pomace insoluble fibres on the activities of faecal bacterial enzymes and intestinal health

Abstract

The carrot and starfruit pomace produced in large quantity after juice extraction possessed high levels of insoluble fibres (50.8–56.3 g/100 g, dry weight) of desirable physicochemical and physiological properties. In this study, the effects of insoluble fibres isolated from these pomace on the faecal bacterial enzymes and some biochemical parameters along the intestine were investigated and compared with those of cellulose. It was found that the consumption of these pomace insoluble fibres at 5% level significantly (p<0.05) reduced the caecal pH (6.5–6.6), caecal ammonia level (up to −21.0%) and daily faecal ammonia output (up to −20.8%), and also decreased the activities of β-d-glucosidase (up to −20.1%), β-d-glucuronidase (up to −78.2%), mucinase (up to −20.2%) and urease (up to −63.5%) in faeces. Our results suggested that these insoluble fibres might exert favorable effects on improving intestinal functions and health and could be exploited as functional ingredients in fibre-rich food products.