Screening dietary fibres for fermentation characteristics and metabolic profiles using a rapid in vitro approach: implications for irritable bowel syndrome

Abstract The therapeutic value of specific fibres is partly dependent on their fermentation characteristics. Some fibres are rapidly degraded with the generation of gases that induce symptoms in patients with irritable bowel syndrome (IBS), while more slowly or non-fermentable fibres may be more suitable. More work is needed to profile a comprehensive range of fibres to determine suitability for IBS. Using a rapid in vitro fermentation model, gas production and metabolite profiles of a range of established and novel fibres were compared. Fibre substrates (n 15) were added to faecal slurries from three healthy donors for 4 h with gas production measured using real-time headspace sampling. Concentrations of SCFA and ammonia were analysed using GC and enzymatic assay, respectively. Gas production followed three patterns: rapid (≥60 ml/g over 4 h) for fructans, carrot fibre and maize-derived xylo-oligosaccharide (XOS); mild (30–60 ml/g) for partially hydrolysed guar gum, almond shell-derived XOS and one type of high-amylose resistant starch 2 (RS2) and minimal (no differences with blank controls) for methylcellulose, another high-amylose RS2, acetylated or butyrylated RS2, RS4, acacia gum and sugarcane bagasse. Gas production correlated positively with total SCFA (r 0·80, P < 0·001) and negatively with ammonia concentrations (r –0·68, P < 0·001). Proportions of specific SCFA varied: fermentation of carrot fibre, XOS and acetylated RS2 favoured acetate, while fructans favoured butyrate. Gas production and metabolite profiles differed between fibre types and within fibre classes over a physiologically relevant 4-h time course. Several fibres resisted rapid fermentation and may be candidates for clinical trials in IBS patients.

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Manipulation of dietary short chain carbohydrates alters the pattern of gas production and genesis of symptoms in irritable bowel syndrome

Journal of Gastroenterology and Hepatology ◽

10.1111/j.1440-1746.2010.06370.x ◽

2010 ◽

Vol 25 (8) ◽

pp. 1366-1373 ◽

Cited By ~ 343

Author(s):

Derrick K Ong ◽

Shaylyn B Mitchell ◽

Jacqueline S Barrett ◽

Sue J Shepherd ◽

Peter M Irving ◽

...

Keyword(s):

Irritable Bowel Syndrome ◽

Gas Production ◽

Short Chain ◽

Irritable Bowel

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Partially hydrolyzed guar gum in the treatment of irritable bowel syndrome with constipation: Effects of gender, age, and body mass index

Saudi Journal of Gastroenterology ◽

10.4103/1319-3767.153835 ◽

2015 ◽

Vol 21 (2) ◽

pp. 104 ◽

Cited By ~ 13

Author(s):

Rosario Cuomo ◽

Luigi Russo ◽

Giovanni Sarnelli ◽

IvanaG Savino ◽

Letizia Vozzella ◽

...

Keyword(s):

Body Mass Index ◽

Irritable Bowel Syndrome ◽

Body Mass ◽

Guar Gum ◽

Irritable Bowel ◽

Partially Hydrolyzed Guar Gum

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The Impact of Low-Level Iron Supplements on the Faecal Microbiota of Irritable Bowel Syndrome and Healthy Donors Using In Vitro Batch Cultures

Nutrients ◽

10.3390/nu12123819 ◽

2020 ◽

Vol 12 (12) ◽

pp. 3819

Author(s):

Carlos Poveda ◽

Dora I. A. Pereira ◽

Marie C. Lewis ◽

Gemma E. Walton

Keyword(s):

Irritable Bowel Syndrome ◽

Gut Microbiota ◽

Iron Supplementation ◽

Ferrous Sulphate ◽

Fluorescence In Situ Hybridisation ◽

Batch Cultures ◽

Low Level ◽

Irritable Bowel ◽

The Impact

Ferrous iron supplementation has been reported to adversely alter the gut microbiota in infants. To date, the impact of iron on the adult microbiota is limited, particularly at low supplementary concentrations. The aim of this research was to explore the impact of low-level iron supplementation on the gut microbiota of healthy and Irritable Bowel Syndrome (IBS) volunteers. Anaerobic, pH-controlled in vitro batch cultures were inoculated with faeces from healthy or IBS donors along with iron (ferrous sulphate, nanoparticulate iron and pea ferritin (50 μmol−1 iron)). The microbiota were explored by fluorescence in situ hybridisation coupled with flow cytometry. Furthermore, metabolite production was assessed by gas chromatography. IBS volunteers had different starting microbial profiles to healthy controls. The sources of iron did not negatively impact the microbial population, with results of pea ferritin supplementation being similar to nanoparticulate iron, whilst ferrous sulphate led to enhanced Bacteroides spp. The metabolite data suggested no shift to potentially negative proteolysis. The results indicate that low doses of iron from the three sources were not detrimental to the gut microbiota. This is the first time that pea ferritin fermentation has been tested and indicates that low dose supplementation of iron is unlikely to be detrimental to the gut microbiota.

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PSVIII-7 In vitro fermentation of different dietary fibers selectively changed sow gut microbiota composition

Journal of Animal Science ◽

10.1093/jas/skz258.573 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 283-283

Author(s):

Xiong Xia ◽

Lingling Hu ◽

Jian Peng

Keyword(s):

Gut Microbiota ◽

Guar Gum ◽

Gas Production ◽

Modified Starch ◽

Microbiota Composition ◽

Kinetics Parameters ◽

In Vitro Fermentation ◽

Fractional Rate ◽

Konjac Flour

Abstract In vitro fermentation experiments with modified starch 1 (MS1), modified starch 2 (MS2), guar gum (GG), xanthan gum (XG), konjac flour (KF), wheat brain (WB), and inulin (I) were conducted for 48 h to investigate the effects on gilt gut microbiota. Fecal examples were obtained from three gilts; the fermentation kinetics parameters were analysed in Logistic-Exponential (LE) model such as the final asymptotic gas volume (Vf, ml/g), initial fractional rate of degradation at t-value=0 (FDR0, h-1), fractional rate of gas production at particular time (k, h-1) and half-time to asymptote (T1/2, h). Samples were collected after fermentation for short chain fatty acids (SCFAs) and 16S rDNA microbial analysis. MS1, MS2, and I had the highest Vf (P < 0.01). The k of GG and I were significant higher (P < 0.01). FDR0 of MS2, GG, and I were the lowest following KF, MS1, WB, and XG, successively (P < 0.01). T1/2 of MS1, KF, WB, and GG were lower (P < 0.01). MS1, MS2, and GG produced more acetate (P < 0.05) and total SCFAs (P < 0.01), and butyrate produced by MS2 was significant higher (P < 0.01). The microbiota composition changed dramatically after fermentation, decreasing bacteria abundance and alpha-diversity (P < 0.01). The relative abundance of phyla Firmicutes and Bacteroidetes decreased, while phyla Spirochaetes, Proteobacteria, Kiritimatiellaeota, and Fusobacteria were selectively promoted by DF. The LEfSe analysis showed Proteobacteria, Gammaproteobacteria, and Aeromonadales were enriched in MS1 treatment; Clostridiales, Clostridia, and Anaerosporobacter were enriched in MS2 treatment; Bacteroidales, Bacteroidia, and Bacteroidetes were enriched in GG treatment; Ruminococcaceae and Ruminococcaceae_UCG_013 were enriched in XG treatment; Lachnospiraceae, Lachnospiraceae_NK4A136_group, and Ruminiclostridium were enriched in KF treatment; Enterobacteriales, Enterobacteriaceae, and Lactobacillales, were enriched in I treatment. In conclusion, different type of DFs may play a specific role in gilt gut microbiota changing and composition.

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A comparison of the suitability of different models for describing the gas production kinetics of whole-crop wheat

BSAP Occasional Publication ◽

10.1017/s0263967x0003264x ◽

1998 ◽

Vol 22 ◽

pp. 215-216

Author(s):

A. T. Adesogan ◽

E. Owen ◽

D. I. Givens

Keyword(s):

Mathematical Model ◽

Time Course ◽

Rumen Fluid ◽

Gas Production ◽

Ruminal Fermentation ◽

Production Kinetics ◽

Fermentation Profile ◽

Kinetics Of

Menkeet al. (1979), Beuvinket al. (1992) and Theodorouet al. (1994) developed techniques for measuring the time course of gas production of foods fermentedin vitrowith rumen fluid. These techniques require description of the fermentation profile with an appropriate mathematical model. Although several authors have used these techniques to study the ruminal fermentation of foods, little information is available on the suitability of the model chosen for describing the fermentation profile of the food under study. In this study, the models of Ørskov and McDonald (1979), Franceet al. (1993) and Beuvink and Kogut (1993) were fitted to thein vitrogas production profiles of 10 whole-crop wheat (WCW) forages (cv.Slepjner) to determine the model most suited to describing the data.

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