Fermentation Kinetics of Selected Dietary Fibers by Human Small Intestinal Microbiota Depend on the Type of Fiber and Subject

• Published in: Molecular nutrition & food research Vol. 64; no. 20; pp. e2000455 - n/a
• Main Authors: Trijp, Mara P. H., Rösch, Christiane, An, Ran, Keshtkar, Shohreh, Logtenberg, Madelon J., Hermes, Gerben D. A., Zoetendal, Erwin G., Schols, Henk A., Hooiveld, Guido J. E. J.
• Format: Journal Article
• Language: English
• Published: Hoboken Wiley Subscription Services, Inc 01.10.2020; John Wiley and Sons Inc
• Subjects: acetates; Acetic acid; Biodegradation; Composition; Degradation; Degradation products; Degree of polymerization; Dietary fiber; Fermentation; fiber; Fibers; food research; Fructans; fructooligosaccharides; galactooligosaccharides; humans; Ileostomy; in vitro fermentation; In vitro methods and tests; Intestinal microflora; intestinal microorganisms; Intestine; Inulin; Kinetics; Lemons; Metabolites; Microbiota; Molecular weight; Oligosaccharides; Ostomy; Pectin; pectins; polymerization; Polysaccharides; prebiotics; Saccharides; Small intestine
• ISSN: 1613-4125; 1613-4133; 1613-4133
• DOI: 10.1002/mnfr.202000455

Scope An underexplored topic is the investigation of health effects of dietary fibers via modulation of human small intestine (SI) microbiota. A few previous studies hint at fermentation of some dietary fibers in the distal SI of humans and pigs. Here the potential of human SI microbiota to degrade dietary fibers and produce metabolites in vitro is investigated. Methods and Results Fructans, galacto‐oligosaccharides, lemon pectins, and isomalto/malto‐polysaccharides are subjected to in vitro batch fermentations inoculated with ileostomy effluent from five subjects. Fiber degradation products, formation of bacterial metabolites, and microbiota composition are determined over time. Galacto‐ and fructo‐oligosaccharides are rapidly utilized by the SI microbiota of all subjects. At 5h of fermentation, 31%–82% of galacto‐oligosaccharides and 29%–89% fructo‐oligosaccharides (degree of polymerization DP4‐8) are utilized. Breakdown of fructo‐oligosaccharides/inulin DP ≥ 10, lemon pectin, and iso‐malto/maltopolysaccharides only started after 7h incubation. Degradation of different fibers result in production of mainly acetate, and changed microbiota composition over time. Conclusion Human SI microbiota have hydrolytic potential for prebiotic galacto‐ and fructo‐oligosaccharides. In contrast, the higher molecular weight fibers inulin, lemon pectin, and iso‐malto/maltopolysaccharides show slow fermentation rate. Fiber degradation kinetics and microbiota responses are subject dependent, therefore personalized nutritional fiber based strategies are required. An underexplored topic is the investigation of health effects of dietary fibers via modulation of bacteria residing inside the small intestine (SI). The authors study the interaction between multiple types of fibers and the human small intestine microbiota in vitro. Fermentation kinetics are dependent on the type and size of fiber, more “complex” dietary fibers are not degraded by SI microbiota.