Fundamental physiochemical properties of dietary fibers used in enteral nutrition formula

Abstract

Although enteral nutrition has become more widely used in nutritional therapy, there are complications associated with nutritional support through tube feeding, including diarrhea, gastroesophageal ref lux, and vomiting. To prevent these complications, some dietary fibers have been added to enteral nutrition formulas. In this study, we verified the fundamental physiochemical properties of the dietary fibers used in enteral nutrition formulas. We found that sodium alginate (SA) had the highest viscosity and the longest drying time, while had more water holding capacity than other dietary fibers, including resistant maltodextrin, partially hydrolyzed guar gum, soy dietary fiber, and low methyl ester pectin (LMP). LMP and SA was solidified by artificial gastric juice. These results suggest that SA in enteral nutrition formulas is solidified in the stomach. Therefore, its use may reduce the risk of gastroesophageal reflux and vomiting. SA was less fermented, indicating that it has a high molecular weight in the colon, thereby maintaining its viscosity and water-holding capacity, and thus contributing to maintaining fecal volume.