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

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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Sources of Dietary Fiber Affect the SCFA Production and Absorption in the Hindgut of Growing Pigs

Frontiers in Nutrition ◽

10.3389/fnut.2021.719935 ◽

2022 ◽

Vol 8 ◽

Author(s):

Yu Bai ◽

Xingjian Zhou ◽

Jinbiao Zhao ◽

Zhenyu Wang ◽

Hao Ye ◽

...

Keyword(s):

Dietary Fiber ◽

Short Chain Fatty Acids ◽

Fecal Microbiota ◽

Growing Pigs ◽

Freeze Dried ◽

Oat Bran ◽

Sh Group ◽

Beet Pulp

Effects of different dietary fiber (DF) sources on short-chain fatty acids (SCFA) production and absorption in the hindgut of growing pigs were studied by an in vivo–vitro (ileal cannulated pigs and fecal inoculum-based fermentation) method. Thirty-six cannulated pigs (body weight: 48.5 ± 2.1 kg) were randomly allocated to 6 treatments containing the same DF content (16.5%), with either wheat bran (WB), corn bran (CB), sugar beet pulp (SBP), oat bran (OB), soybean hulls (SH), or rice bran (RB) as DF sources. Pigs were allowed 15 days for diet adaptation, and then, fresh ileal digesta and feces were collected to determine SCFA concentration which was normalized for food dry matter intake (DMI) and the hindgut DF fermentability. Fecal microbiota was inoculated into the freeze-dried ileal digesta samples to predict the ability of SCFA production and absorption in the hindgut by in vitro fermentation. The SH group had the largest concentration of total SCFA and propionate in ileal digesta and fecal samples of growing pigs (p < 0.05). Nonetheless, the predicted acetate, total SCFA production, absorption in the SBP group were the highest (p < 0.01), but the lowest in the OB group (p < 0.01) among all groups. Even SBP and OB group had a similar ratio of soluble DF (SDF) to insoluble DF (IDF). The CB group had high determined ileal and fecal butyrate concentration but the lowest butyrate production and absorption in the hindgut (p < 0.01). Overall, the source of DF had a great impact on the hindgut SCFA production and absorption, and SBP fiber had a great potential to increase hindgut SCFA production and absorption.

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In Vitro Digestion and Fermentation by Human Fecal Microbiota of Polysaccharides from Flaxseed

Molecules ◽

10.3390/molecules25194354 ◽

2020 ◽

Vol 25 (19) ◽

pp. 4354

Author(s):

Xin Zhou ◽

Zhao Zhang ◽

Fenghong Huang ◽

Chen Yang ◽

Qingde Huang

Keyword(s):

Gut Microbiota ◽

Reducing Sugars ◽

In Vitro Digestion ◽

Short Chain Fatty Acids ◽

Fecal Microbiota ◽

Gut Health ◽

Human Gut ◽

In Vitro Fermentation ◽

Composition And Structure

The digestion of flaxseed polysaccharides (FSP) in simulated saliva, gastric and small intestine conditions was assessed, as well as in vitro fermentation of FSP by human gut microbiota. FSP was not degraded in the simulated digestive systems (there was no change in molecular weight or content of reducing sugars), indicating that ingested FSP would reach the large intestine intact. Changes in carbohydrate content, reducing sugars and culture pH suggested that FSP could be broken down and used by gut microbiota. FSP modulated the composition and structure of the gut microbiota by altering the Firmicutes/Bacteroidetes ratio and increasing the relative abundances of Prevotella, Phascolarctobacterium, Clostridium and Megamonas, which can degrade polysaccharides. Meanwhile, FSP fermentation increased the concentration of short-chain fatty acids, especially propionic and butyric acids. Our results indicate that FSP might be developed as a functional food that benefits gut health.

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Effect of human faecal inoculum on in vitro fermentation variables

British Journal Of Nutrition ◽

10.1079/bjn19870091 ◽

1987 ◽

Vol 58 (2) ◽

pp. 233-243 ◽

Cited By ~ 71

Author(s):

M. I. McBurney ◽

L. U. Thompson

Keyword(s):

Incubation Period ◽

Guar Gum ◽

Short Chain Fatty Acids ◽

Gas Production ◽

In Vitro Fermentation ◽

Kidney Beans ◽

Oat Bran ◽

Red Kidney Beans ◽

Micro Organisms

1. Homogenized and diluted faeces (66.6 g/l) collected from one human source on three different months was incubated with four standard substrates (oat bran, wheat bran, red kidney beans (Phuseolus vulgaris) and guar gum) for 4, 8, 12 and 24 h.2. Neutral-detergent fibre and organic matter (OM) digestibility measurements and gas production (ml gas/g OM) were influenced by substrate and incubation period but not by day of collection.3. Production of short-chain fatty acids (SCFA) (mmol/g OM) was a function of substrate and incubation period but not day of collection at 4, 8 and 12 h. Rapidly fermentable substrates such as red kidney beans and guar gum did not ferment beyond 12 h and SCFA values were not different at 24 h.4. Substrates differed in amount, rate and type of SCFA produced.5. The results indicate that human faeces collected on different occasions were sufficiently uniform to yield similar in vitro fermentation findings among collections. Therefore, it is concluded that human faecal material is a practical source of micro-organisms to evaluate the fermentation properties of substrates.

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Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner

Foods ◽

10.3390/foods10061386 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1386

Author(s):

Zixin Yang ◽

Ting Huang ◽

Ping Li ◽

Jian Ai ◽

Jiaxin Liu ◽

...

Keyword(s):

Dietary Fiber ◽

Fiber Type ◽

Short Chain Fatty Acids ◽

Dependent Manner ◽

Dietary Fibers ◽

Cell Wall Polysaccharides ◽

Total Carbohydrate ◽

In Vitro Fermentation ◽

Gas Volume

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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Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

Nutrients ◽

10.3390/nu12103194 ◽

2020 ◽

Vol 12 (10) ◽

pp. 3194

Author(s):

Jing Wang ◽

Yong Chen ◽

Xiaosong Hu ◽

Fengqin Feng ◽

Luyun Cai ◽

...

Keyword(s):

Gut Microbiota ◽

Ph Value ◽

Illumina Miseq ◽

Short Chain Fatty Acids ◽

Fecal Microbiota ◽

Rrna Gene ◽

Gut Health ◽

Ginger Extract ◽

Mixed Culture Fermentation

The beneficial effects of ginger polyphenols have been extensively reported. However, their metabolic characteristics and health effects on gut microbiota are poor understood. The purpose of this study was to investigate the digestion stability of ginger polyphenols and their prebiotic effects on gut microbiota by simulating digestion and fermentation in vitro. Following simulated digestion in vitro, 85% of the polyphenols were still detectable, and the main polyphenol constituents identified in ginger extract are 6-, 8-, and 10-gingerols and 6-shogaol in the digestive fluids. After batch fermentation, the changes in microbial populations were measured by 16S rRNA gene Illumina MiSeq sequencing. In mixed-culture fermentation with fecal inoculate, digested ginger extract (GE) significantly modulated the fecal microbiota structure and promoted the growth of some beneficial bacterial populations, such as Bifidobacterium and Enterococcus. Furthermore, incubation with GE could elevate the levels of short-chain fatty acids (SCFAs) accompanied by a decrease in the pH value. Additionally, the quantitative PCR results showed that 6-gingerol (6G), as the main polyphenol in GE, increased the abundance of Bifidobacterium significantly. Therefore, 6G is expected to be a potential prebiotic that improves human health by promoting gut health.

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In Vitro Fermentation of Sheep and Cow Milk Using Infant Fecal Bacteria

Nutrients ◽

10.3390/nu12061802 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1802 ◽

Cited By ~ 1

Author(s):

Natalie Ahlborn ◽

Wayne Young ◽

Jane Mullaney ◽

Linda M. Samuelsson

Keyword(s):

Fatty Acids ◽

Gut Microbiota ◽

Large Bowel ◽

Short Chain Fatty Acids ◽

Fecal Microbiota ◽

Cow Milk ◽

Fecal Material ◽

In Vitro Fermentation ◽

Sheep Milk

While human milk is the optimal food for infants, formulas that contain ruminant milk can have an important role where breastfeeding is not possible. In this regard, cow milk is most commonly used. However, recent years have brought interest in other ruminant milk. While many similarities exist between ruminant milk, there are likely enough compositional differences to promote different effects in the infant. This may include effects on different bacteria in the large bowel, leading to different metabolites in the gut. In this study sheep and cow milk were digested using an in vitro infant digestive model, followed by fecal fermentation using cultures inoculated with fecal material from two infants of one month and five months of age. The effects of the cow and sheep milk on the fecal microbiota, short-chain fatty acids (SCFA), and other metabolites were investigated. Significant differences in microbial, SCFA, and metabolite composition were observed between fermentation of sheep and cow milk using fecal inoculum from a one-month-old infant, but comparatively minimal differences using fecal inoculum from a five-month-old infant. These results show that sheep milk and cow milk can have differential effects on the gut microbiota, while demonstrating the individuality of the gut microbiome.

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

Nutrients ◽

10.3390/nu9121361 ◽

2017 ◽

Vol 9 (12) ◽

pp. 1361 ◽

Cited By ~ 54

Author(s):

Justin Carlson ◽

Jennifer Erickson ◽

Julie Hess ◽

Trevor Gould ◽

Joanne Slavin

Keyword(s):

Dietary Fiber ◽

Gut Health ◽

Beta Glucan

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Resistant Starch as Related to Companion Animal Nutrition

Journal of AOAC International ◽

10.1093/jaoac/87.3.787 ◽

2004 ◽

Vol 87 (3) ◽

pp. 787-791 ◽

Cited By ~ 5

Author(s):

Julie K Spears ◽

George C Fahey

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Companion Animals ◽

Short Chain Fatty Acids ◽

Companion Animal ◽

Animal Nutrition ◽

Processing Conditions ◽

Gastrointestinal Health

Abstract Companion animal dietsmay contain up to 50% starch, derived from cereal grains. The amount of resistant starch (RS) in an ingredient depends on the origin and form of the ingredient and on the processing conditions to which the ingredient has been exposed. Extrusion has proven to be a means of optimizing utilization of starch by companion animals. Although the RS fraction of starch typically decreases by extrusion, retrogradation can result in increased concentrations of this fraction. Limited research exists regarding the effects of RS in companion animal nutrition and gastrointestinal health. Existing in vitro and in vivo research indicates that certain RS sources are readily fermented in the large bowel, producing short-chain fatty acids, whereas others are less fermentable, resulting in excellent laxation properties. Feeding dogs a diet high in RS may result in an increase in fecal bulk due to an increased excretion of microbial matter in those cases where RS is highly fermentable, or to indigestibility of the RS source in other cases. RS has a role to play as a potential proxy for dietary fiber, especially for those companion animals fed diets high in protein and fat and devoid of traditional dietary fiber.

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PSIII-22 Chemical composition and in vitro fermentation characteristics of ancient grains using canine fecal inoculum

Journal of Animal Science ◽

10.1093/jas/skz258.554 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 273-273

Author(s):

Zac Traughber ◽

Fei He ◽

Jolene Hoke ◽

Gary Davenport ◽

Maria R C de Godoy

Keyword(s):

Short Chain Fatty Acids ◽

Future Research ◽

In Vitro Fermentation ◽

Gastrointestinal Health ◽

Partial Digestion ◽

End Products ◽

Host Health ◽

Beet Pulp

Abstract In recent years, ancient grains have become popular sources of novel carbohydrates and fiber in pet foods. End-products of microbial fermentation (e.g. short-chain fatty acids) have been shown to be beneficial to the canine microbiome and overall host health. However, limited research exists on the fermentation characteristics of these increasingly popular grains. Thus, the aim of this study was to quantify the fermentative characteristics of select ancient grains in vitro using canine fecal inoculum. Five ancient grains, amaranth (AM), millet white proso (MWP), oat groats (OG), quinoa (QU), red millet (RM), were evaluated and compared to cellulose (CEL) and beet pulp (BP). Triplicate samples of each substrate were initially subjected to partial digestion of starch and protein to mimic in vivo conditions. They were then fermented for 0, 3, 6, 9, and 12 hours. All test substrates had acetate concentrations similar to that of BP after 6, 9, and 12 hrs. Amaranth, OG, and QU had significantly greater butyrate concentrations than BP and CEL after 6 hours, with all test ingredients having significantly higher butyrate concentrations after 9 and 12 hours. pH decreased significantly after 6 hours with further decreases seen after 9 and 12 hours for all substrates, except CEL. Amaranth, MWP, OG, and RM showed significantly greater pH reductions than CEL and BP, with QU performing similarly to BP. Overall, ancient grains show a moderate and beneficial fermentative profile with greater concentrations of butyrate compared with BP; a traditional and moderate fermentable fiber source used in pet foods. Future research should evaluate these substrates and their blends on gastrointestinal health and fecal quality in vivo.

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