The influence of guar gum on the movements of inulin, glucose and fluid in rat intestine during perfusion in vivo

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Abstract
A two-stage perfusion technique was used to study the effect of guar gum on the inulin-accessible space and the uptake of water and glucose in rat intestine. Pre-perfusion of test loops with low concentrations of guar, dispersed in saline, modified the rate of equilibration of inulin with the mucosal fluid space during a subsequent perfusion. The glucose absorption rate in such loops was reduced at a concentration of 50 mM, but not at 100 or 150 mM glucose. Fluid absorption was inhibited by pre-treatment with guar gum at all glucose concentrations tested. These results suggest that guar forms a layer closely associated with the mucosal surface which modifies the viscosity of the immediate fluid compartment, so that its resistance to diffusion is increased by means of an unstirred layer effect.