Assessment of dietary fiber fermentation: Effect of Lactobacillus reuteri and reproducibility of short-chain fatty acid concentrations

Maria L. Stewart, Vincenzo Savarino, Joanne L Slavin

Research output: Contribution to journalArticle

29 Scopus citations

Abstract

This investigation had two aims: (i) to determine the reproducibility of SCFA production of two fibers: wheat dextrin and inulin, in two separate in vitro batch fermentation systems, and (ii) to determine if the addition Lactobacillus reuteri, a probiotic bacterium, enhanced the fermentation of wheat dextrin, inulin, and psyllium using in vitro batch fermentation. Samples were removed at 0, 4, 8, 12, and 24 h. SCFAs were measured by GC. L. reuteri improved inulin's fermentation profile by reducing the total SCFA peak at 4 h and enhancing fermentation at 8 and 12 h. Wheat dextrin and psyllium were largely unaffected. Wheat dextrin's total SCFA and propionate production curves were steady and replicable, but concentration values varied between fermentations. Partially hydrolyzed guar gum (PHGG) and wheat dextrin had similar fermentation patterns from 0-8 h, but PHGG plateaued at 8 h for all measures. Psyllium produced peak SCFA concentrations at 8 h, similar to inulin. L. reuteri could be combined with inulin for enhancing fermentation, but it does not improve wheat dextrin or psyllium fermentation. Wheat dextrin will likely produce similar physiological within a group of individuals due to the reproducibility of fermentation.

Original languageEnglish (US)
Pages (from-to)S114-S120
JournalMolecular Nutrition and Food Research
Volume53
Issue numberSUPPL. 1
DOIs
StatePublished - May 1 2009

Keywords

  • Dietary fiber
  • Fermentation
  • Gastrointestinal
  • Probiotic
  • SCFAs

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