Unstirred Water Layers in Rabbit Intestine: Effects of Pectin

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Abstract
Pectins were shown to affect the absorption of several different nutrients in clinical studies; however, the mechanisms for decreased absorption have not been defined. A possibility not studied with regards to pectin, but previously demonstrated to be important in absorption, is the effect of change in the unstirred water layer. As the unstirred water layer increases in thickness, the rate of absorption decreases for certain nutrients. The effect of pectin on the unstirred water layer in the lumen of rabbit jejunum was examined by previously described techniques. It was observed that increases in pectin concentration resulted in an increased thickness of the unstirred water layer; for any stir rate, the addition of pectin increased the thickness of the unstirred water layer; and stir rate is inversely related to the thickness of the unstirred water layer. Pectin increases the thickness of the unstirred water layer in rabbit jejunum. This mechanism may explain, in part, the reduction of the rate of absorption of certain nutrients seen following pectin ingestion.

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