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

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...