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

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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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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In vitro fermentation evaluation of selected agro-industrial by-products as alternative feed for ruminants

Nigerian Journal of Animal Production ◽

10.51791/njap.v47i4.88 ◽

2020 ◽

Vol 47 (4) ◽

pp. 219-226

Author(s):

D. O. Ogunbosoye ◽

K. B. Salau

Keyword(s):

Rice Bran ◽

Short Chain Fatty Acids ◽

Metabolizable Energy ◽

In Vitro Fermentation ◽

Feed Resources ◽

Alternative Feed ◽

Corn Bran ◽

Gas Fermentation ◽

Gas Volume

In the tropic there is seasonal variation in the quality and quantity of forage which affects the sustainability of all year round ruminant production. There is need to source for cheaper and readily available feed to supply the nutrients required by the animals. Hence, this study was conducted to investigate the in vitro gas fermentation and its characteristics on selected agro-industrial -products (AIBs) as alternative feed resources for ruminant animals. Corn bran (CB), soybean cheese waste (SBCW), shea nut cake (SNC) and Rice bran (RB) were incubated for 24hrs. The cumulative gas volume at the end of incubation was measured. Methane (ml/200mgDM) production of the AIBs was measured at the termination of the incubation with the introduction of 10ml NaOH into the syringes. The in-vitro fermentation characteristic, metabolizable energy (ME), organic matter digestibility (OMD) and short chain fatty acids (SCFA) were estimated. Proximate composition of the AIBs showed that crude protein (CP) ranged from 13.80% in RB to 30.12% in SBCW. Rice bran also had the highest ash content (17.20%) while the SNC recorded highest concentration of crude fiber. The SNC and SBCW had similar ether extract (EE) content. Gas volume statistically varied from 12.00ml/200mgDM to 27.67ml/200mgDM in rice bran and corn bran, respectively. The CB produced highest values of the fermentation characteristics. Methane production ranged from 2.5 to 5.5mLs in rice bran and corn bran, respectively. The calculated values of ME, SCFA and OMD were highest in SBCW. Overall, higher nutritive values found in the individual AIBs evaluated suggest that they are good alternative feed resources and when combined in the right proportion would sustain and improve ruminant productivity during the dry season.

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An In Vitro Study on the Effects of Selected Natural Dietary Fiber from Salad Vegetables for Lowering Intestinal Glucose and Lipid Absorption

Recent Patents on Food Nutrition & Agriculturee ◽

10.2174/2212798412666210311163258 ◽

2021 ◽

Vol 12 ◽

Author(s):

Pannapa Powthong ◽

Bajaree Jantrapanukorn ◽

Pattra Suntornthiticharoen ◽

Chitradee Luprasong

Keyword(s):

Physical Properties ◽

Dietary Fiber ◽

Lipid Absorption ◽

Postprandial Blood Glucose ◽

Dependent Manner ◽

Total Dietary Fiber ◽

Water Binding ◽

Breakdown Rates ◽

Salad Vegetables

Background: Salad vegetables are good sources of dietary fiber and are becoming increasingly popular among consumers. Therefore, these plants have the potential to be developed as functional foods. Objective: Using an in vitro model, this study investigated the physical properties and intestinal glucose and lipid absorption capacities of dry dietary fiber from vegetables typically consumed in salads (types of lettuce, including red oak, red coral, green oak, butterhead, and cos). Method: Fiber was prepared from each type of lettuce using an enzymatic method and then characterized. Physical properties, including solubility and water-binding, swelling, cation-exchange, and oil-binding capacities, and antihyperglycemic and antihypercholesterolemic effects of fiber were investigated. Results: The hydration capacity of total dietary fiber and insoluble fiber from the majority of sources was significantly different from that of cellulose. Adsorption and diffusion of glucose were directly proportional to incubation time, and the diffusion rate was significantly lower in the treatments containing fiber compared to the cellulose control. Fiber from these vegetables also inhibited amylase and alpha-glucosidase activities. Moreover, fiber from all sources exhibited significantly higher sodium cholate and cholesterol-binding capacity compared to cellulose, and also retarded pancreatic cholesterol esterase activity in a concentration-dependent manner. Conclusion: This study demonstrates that natural dietary fiber from salad vegetables can reduce glucose and lipid absorption and breakdown rates, thus preventing increases in postprandial blood glucose and cholesterol levels, which can be beneficial to human health.

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Short Chain Fatty Acid Production from Mycoprotein and Mycoprotein Fibre in an In Vitro Fermentation Model

Nutrients ◽

10.3390/nu11040800 ◽

2019 ◽

Vol 11 (4) ◽

pp. 800 ◽

Cited By ~ 5

Author(s):

Hannah Harris ◽

Christine Edwards ◽

Douglas Morrison

Keyword(s):

Energy Intake ◽

Short Chain Fatty Acid ◽

Short Chain Fatty Acids ◽

Chain Fatty Acid ◽

Fibre Content ◽

Short Chain ◽

Fatty Acid Production ◽

In Vitro Fermentation ◽

Fermentation Model

Dietary mycoprotein (marketed as QuornTM) has many health benefits, including reductions in energy intake. The majority of studies evaluating mycoprotein focus on the protein content and very few consider the fibre content. Fibre consumption is also associated with decreased energy intake, which is partly attributed to short chain fatty acids (SCFAs) from fibre fermentation by colonic bacteria. To study the SCFA-producing capability of mycoprotein, in vitro batch fermentations were conducted, and SCFA production compared with that from extracted mycoprotein fibre, oligofructose (OF), rhamnose, and laminarin. Mycoprotein and mycoprotein fibre were both fermentable, resulting in a total SCFA production of 24.9 (1.7) and 61.2 (15.7) mmol/L, respectively. OF led to a significantly higher proportion of acetate compared to all other substrates tested (92.6 (2.8)%, p < 0.01). Rhamnose generated the highest proportion of propionate (45.3 (2.0)%, p < 0.01), although mycoprotein and mycoprotein fibre yielded a higher proportion of propionate compared with OF and laminarin. Butyrate proportion was the highest with laminarin (28.0 (10.0)although mycoprotein fibre led to a significantly higher proportion than OF (p < 0.01). Mycoprotein is a valuable source of dietary protein, but its fibre content is also of interest. Further evaluation of the potential roles of the fibre content of mycoprotein is required.

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The Dependence of the in Vitro Fermentation of Dietary Fibre to Short-Chain Fatty Acids on the Contents of Soluble Non-Starch Polysaccharides

Scandinavian Journal of Gastroenterology ◽

10.3109/00365529309098242 ◽

1993 ◽

Vol 28 (5) ◽

pp. 418-422 ◽

Cited By ~ 33

Author(s):

P. Brøbech Mortensen ◽

I. Nordgaard-Andersen

Keyword(s):

Fatty Acids ◽

Dietary Fibre ◽

Short Chain Fatty Acids ◽

Short Chain ◽

In Vitro Fermentation ◽

Chain Fatty Acids

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In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources

Molecules ◽

10.3390/molecules24040697 ◽

2019 ◽

Vol 24 (4) ◽

pp. 697 ◽

Cited By ~ 4

Author(s):

Viridiana Tejada-Ortigoza ◽

Luis Garcia-Amezquita ◽

Ahmad Kazem ◽

Osvaldo Campanella ◽

M. Cano ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Fiber ◽

Short Chain Fatty Acids ◽

Neutral Sugar ◽

Sugar Composition ◽

Mango Peel ◽

Alternative Sources ◽

Conventional Alternative ◽

By Products

Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.

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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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SCFA increase intestinal Na absorption by induction of NHE3 in rat colon and human intestinal C2/bbe cells

AJP Gastrointestinal and Liver Physiology ◽

10.1152/ajpgi.2001.280.4.g687 ◽

2001 ◽

Vol 280 (4) ◽

pp. G687-G693 ◽

Cited By ~ 67

Author(s):

Mark W. Musch ◽

Cres Bookstein ◽

Yue Xie ◽

Joseph H. Sellin ◽

Eugene B. Chang

Keyword(s):

Brush Border ◽

Apical Membrane ◽

Bacterial Flora ◽

Short Chain Fatty Acids ◽

Rat Colon ◽

Dependent Manner ◽

Soluble Fiber ◽

Concentration Dependent Manner

Short-chain fatty acids (SCFA), produced by colonic bacterial flora fermentation of dietary carbohydrates, promote colonic Na absorption through mechanisms not well understood. We hypothesized that SCFA promote increased expression of apical membrane Na/H exchange (NHE), serving as luminal physiological cues for regulating colonic Na absorptive capacity. Studies were performed in human colonic C2/bbe (C2) monolayers and in vivo. In C2 cells exposed to butyrate, acetate, proprionate, or the poorly metabolized SCFA isobutyrate, apical membrane NHE3 activity and protein expression increased in a time- and concentration-dependent manner, whereas no changes were observed for NHE2. In contrast, no significant changes in brush-border hydrolase or villin expression were noted. Analogous to the in vitro findings, rats fed the soluble fiber pectin exhibited a time-dependent increase in colonic NHE3, but not NHE2, protein, mRNA, and brush-border activity. These changes were region-specific, as no changes were observed in the ileum. We conclude that luminal SCFA are important physiological cues for regulating colonic Na absorptive function, allowing the colon to adapt to chronic changes in dietary carbohydrate and Na loads.

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