Relationships between transit time in man and in vitro fermentation of dietary fiber by fecal bacteria

The interactions between cell-wall polysaccharides and polyphenols in the gastrointestinal tract have attracted extensive attention. We hypothesized that dietary fiber modulates the fermentation patterns of cyanidin-3-O-glucoside (C3G) in a fiber-type-dependent manner. In the present study, the effects of four dietary fibers (fructose-oligosaccharides, pectin, β-glucan and arabinoxylan) on the modulation of C3G fermentation patterns were investigated through in vitro fermentation inoculated with human feces. The changes in gas volume, pH, total carbohydrate content, metabolites of C3G, antioxidant activity, and microbial community distribution during in vitro fermentation were analyzed. After 24 h of fermentation, the gas volume and total carbohydrate contents of the four dietary-fiber-supplemented groups respectively increased and decreased to varying degrees. The results showed that the C3G metabolites after in vitro fermentation mainly included cyanidin, protocatechuic acid, 2,4,6-trihydroxybenzoic acid, and 2,4,6-trihydroxybenzaldehyde. Supplementation of dietary fibers changed the proportions of C3G metabolites depending on the structures. Dietary fibers increased the production of short-chain fatty acids and the relative abundance of gut microbiota Bifidobacterium and Lactobacillus, thus potentially maintaining colonic health to a certain extent. In conclusion, the used dietary fibers modulate the fermentation patterns of C3G in a fiber-type-dependent manner.

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In Vitro Fermentation of Oat Bran Obtained by Debranning with a Mixed Culture of Human Fecal Bacteria

Current Microbiology ◽

10.1007/s00284-008-9335-1 ◽

2008 ◽

Vol 58 (4) ◽

pp. 338-342 ◽

Cited By ~ 40

Author(s):

Gopal Kedia ◽

José A. Vázquez ◽

Dimitris Charalampopoulos ◽

Severino S. Pandiella

Keyword(s):

Mixed Culture ◽

Fecal Bacteria ◽

In Vitro Fermentation ◽

Oat Bran

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In vitro fermentation of xylooligosaccharides from wheat bran insoluble dietary fiber by Bifidobacteria

Carbohydrate Polymers ◽

10.1016/j.carbpol.2010.04.082 ◽

2010 ◽

Vol 82 (2) ◽

pp. 419-423 ◽

Cited By ~ 55

Author(s):

Jing Wang ◽

Baoguo Sun ◽

Yanping Cao ◽

Chengtao Wang

Keyword(s):

Dietary Fiber ◽

Wheat Bran ◽

In Vitro Fermentation ◽

Insoluble Dietary Fiber

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In vitro fermentation of dietary fiber by human fecal organisms

Animal Feed Science and Technology ◽

10.1016/0377-8401(89)90094-1 ◽

1989 ◽

Vol 23 (1-3) ◽

pp. 121-140 ◽

Cited By ~ 6

Author(s):

J.L. Jeraci ◽

P.J. Horvath

Keyword(s):

Dietary Fiber ◽

In Vitro Fermentation

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Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria

Nutrients ◽

10.3390/nu11071495 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1495 ◽

Cited By ~ 9

Author(s):

Aldrine Kilua ◽

Riri Nomata ◽

Ryuji Nagata ◽

Naoki Fukuma ◽

Kenichiro Shimada ◽

...

Keyword(s):

Dietary Fiber ◽

Chronic Diseases ◽

Mixed Culture ◽

Sweet Potato ◽

Fecal Bacteria ◽

Microbial Composition ◽

Colonic Fermentation ◽

Colonic Microbiota ◽

Purple Sweet Potato

The prevalence of many chronic diseases which have been associated with poor nutrition may be reduced by the positive modulation of colonic microbiota. In this study, we assess the effects of purple sweet potato polyphenols (PSP) in a mixed culture of swine fecal bacteria during in vitro colonic fermentation using pig colonic digest. Jar fermenters were used to conduct a small scale in vitro colonic fermentation experiments under the anaerobic condition for 48 h. Jar fermenters were assigned to one of the following groups: Cellulose, cellulose + PSP, inulin, and inulin + PSP. The present study revealed that the polyphenolic content of purple sweet potato could modulate the colonic microbiota by differentially increasing the population of beneficial bacteria and decreasing the pathogenic bacteria depending on cellulose and inulin. Accordingly, PSP might be a material conducive for improving the conditions for the fermentation of partly-fermentable dietary fiber. Besides, PSP was also responsible for the drastic reduction of putrefactive products, especially p-cresol to a significant level. Our results suggest that PSP could alter the microbial composition depending upon the fermentability of dietary fiber and has the potential to maintain a stable and healthy colonic environment that will ultimately alleviate chronic diseases development and confer health benefits to the host.

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In Vitro Fermentation Characteristics of Oligosaccharides and Beet Pulp by Feline Fecal Bacteria

The FASEB Journal ◽

10.1096/fasebj.20.4.a599-d ◽

2006 ◽

Vol 20 (4) ◽

Author(s):

Michelle L. Kelly ◽

Hussein S. Hussein ◽

Thomas W.‐M. Boileau ◽

Gregory D. Sunvold

Keyword(s):

Fecal Bacteria ◽

In Vitro Fermentation ◽

Beet Pulp

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Prebiotic Dietary Fiber and Gut Health: Comparing the In Vitro Fermentations of Beta-Glucan, Inulin and Xylooligosaccharide.

10.20944/preprints201710.0171.v1 ◽

2017 ◽

Cited By ~ 1

Author(s):

Justin L. Caelson ◽

Jennifer M. Erickson ◽

Julie M. Hess ◽

Trevor J. Gould ◽

Joanne L. Slavin

Keyword(s):

Dietary Fiber ◽

Short Chain Fatty Acids ◽

Fecal Microbiota ◽

Gas Production ◽

Gut Health ◽

Beta Glucan ◽

In Vitro Fermentation ◽

Gastrointestinal Health ◽

Oat Bran

Prebiotic dietary fiber supplements are commonly consumed to help meet fiber recommendations and improve gastrointestinal health by stimulating beneficial bacteria and the production of short-chain fatty acids (SCFAs), molecules beneficial to host health. The objective of this research project was to compare potential prebiotic effects and fermentability of five commonly consumed fibers using an in vitro fermentation system measuring changes in fecal microbiota, total gas production and formation of common SCFAs. Fecal donations were collected from three healthy volunteers. Materials analyzed included: pure beta-glucan, Oatwell (commercially available oat-bran containing 22% oat β-glucan), xylooligosaccharides (XOS), WholeFiber (dried chicory root containing inulin, pectin, and hemi/celluloses), and pure inulin. Oatwell had the highest production of propionate at 12 h (4.76 μmol/mL) compared to inulin, WholeFiber and XOS samples (p<0.03). Oatwell’s effect was similar to those of the pure beta-glucan samples, both samples promoted the highest mean propionate production at 24 h. XOS resulted in a significant increase in the genus Bifidobacterium after 24 h of fermentation (0 h: 0.67 OTUs; 24 h: 5.22 OTUs; p = 0.038). Inulin and WholeFiber increased the beneficial genus Collinsella, consistent with findings in clinical studies. All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.

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