Metabolite Production during in Vitro Colonic Fermentation of Dietary Fiber: Analysis and Comparison of Two European Diets

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 16; pp. 8968 - 8975
• Main Authors: Tabernero, Maria, Venema, Koen, Maathuis, Annet J. H, Saura-Calixto, Fulgencio D
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.08.2011
• Subjects: acetates; ammonia; Ammonia - metabolism; Biological and medical sciences; butyrates; colon; Colon - metabolism; Colon - microbiology; Diet; dietary fiber; Dietary Fiber - metabolism; Europe; Fatty Acids - metabolism; Fatty Acids, Volatile - metabolism; Feeding. Feeding behavior; Fermentation; flour; Food industries; fruits; Fundamental and applied biological sciences. Psychology; grains; Humans; Lactic Acid - metabolism; metabolites; Molecular Nutrition; propionic acid; short chain fatty acids; vegetables; Vertebrates: anatomy and physiology, studies on body, several organs or systems; whole grain foods; ammonia; colonic fermentation; short-chain fatty acids; dietary fiber; Mediterranean diet; Scandinavian diet; Short chain; Metabolite; short-chain fatty adds; Fermentation; In vitro; Feeding; Ammonia; Diet; Production; Dietary fiber
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf201777w

Metabolite production and antioxidant released during colonic fermentation of naturally occurring dietary fiber (DF) from two European diets (Mediterranean and Scandinavian) were determined. With this aim, DF and associated components were isolated from both whole diets, as well as from cereals and fruits and vegetables comprising the diets. DF was used as substrate for colonic fermentation in a dynamic in vitro model of the colon, samples were collected, and fermentation metabolites were analyzed. Statistical differences between samples were observed in the concentrations of short-chain fatty acids and ammonia and in the ratio acetate/propionate/butyrate. Whole grain cereal DF generated a larger amount of propionate than refined flour cereal DF. Fruit and vegetable DF generated higher amounts of butyrate than cereal DF. Most antioxidant compounds were released from DF during in vitro colonic fermentation. It is concluded that different sources of DF may play a specific role in health maintenance mediated by metabolites produced during colonic fermentation.