Effects of different processing grape-peel dietary fibers on short-chain fatty acids in serum in rats with high fat diet

To investigate the effects of different processing dietary fiber on the serum short-chain fatty acids(SCFA) of high fat-diet SD rats,the animals were orally administrated with oat soluble β-glucan,ultra-fine powder,extrusion-ultra-fine powder,soluble dietary fiber from grape peel for 50 days and the SCFA in rat serum were extracted by hollow fiber supported liquid membrane and quantitatively detected by gas chromatography.The results showed that,compared with model rats,G1(Ultra-fine powder group)could increase acetic acid,i-butyric acid and i-valeric acid respectively by 76.07%,194.51% and 10.27%;decrease propionic acid,n-butyric acid and n-valeric acid by 36.58%,17.68% and 22.79%.G2(Extrusion-ultra-fine powder group)could reduced acetic acid,propionic acid,n-butyric acid,i-butyric acid and i-valeric acid respectively by 44.27%,78.54%,60.47%,25.43% and 24.84%.GS(soluble dietary fiber from grape peel) could increase acetic acid by 127.79%,but it reduced propionic acid,n-butyric acid,i-butyric acid,i-valeric acid and n-valeric acid respectively by 44.76%,35.37%,66.58%,39.32% and 63.84%.