Estimation and interpretation of fermentation in the Gut: Coupling results from a 24 h batch in vitro system with fecal measurements from a human intervention feeding study using fructo-oligosaccharides, inulin, gum acacia, and pea fiber

Katie J. Koecher, Jackie A. Noack, Derek A. Timm, Abby S. Klosterbuer, William Thomas, Joanne L. Slavin

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Gut bacteria ferment fiber at different rates to primarily short chain fatty acids (SCFA) and gas while proteins are metabolized to SCFA, branched chain fatty acids (BCFA), gas, and undesirable metabolites. Large volumes of gas produced in vivo may contribute to bloating and flatulence in an individual. The objectives of this trial were to (1) compare the in vitro fermentation profiles of fructo-oligosaccharides (FOS), inulin, gum acacia, and pea fiber alone or blended using a 24 h batch model and (2) relate these findings to a human study that fed enteral formula fortified with fiber blend (FB) or no fiber (FF). The in vitro fermentation of the fiber blend resulted in a delayed pH decrease and gas and SCFA production compared to the FOS and inulin. Human samples had higher SCFA on FB compared to FF (p = 0.029). BCFA were not different between formulas. By using a blend of fibers, we observed a slower fermentation in vitro but still increased fecal SCFA when fed to human subjects.

Original languageEnglish (US)
Pages (from-to)1332-1337
Number of pages6
JournalJournal of agricultural and food chemistry
Volume62
Issue number6
DOIs
StatePublished - Feb 12 2014

Fingerprint

Gum Arabic
gum arabic
Inulin
fructooligosaccharides
Volatile Fatty Acids
Peas
inulin
Oligosaccharides
Fermentation
peas
dietary fiber
digestive system
short chain fatty acids
fermentation
Gases
Fibers
blended foods
gases
branched chain fatty acids
Fatty Acids

Keywords

  • fermentation
  • fiber
  • short chain fatty acids

Cite this

@article{f67c1ecc5ea44d199f94d65eb25c8421,
title = "Estimation and interpretation of fermentation in the Gut: Coupling results from a 24 h batch in vitro system with fecal measurements from a human intervention feeding study using fructo-oligosaccharides, inulin, gum acacia, and pea fiber",
abstract = "Gut bacteria ferment fiber at different rates to primarily short chain fatty acids (SCFA) and gas while proteins are metabolized to SCFA, branched chain fatty acids (BCFA), gas, and undesirable metabolites. Large volumes of gas produced in vivo may contribute to bloating and flatulence in an individual. The objectives of this trial were to (1) compare the in vitro fermentation profiles of fructo-oligosaccharides (FOS), inulin, gum acacia, and pea fiber alone or blended using a 24 h batch model and (2) relate these findings to a human study that fed enteral formula fortified with fiber blend (FB) or no fiber (FF). The in vitro fermentation of the fiber blend resulted in a delayed pH decrease and gas and SCFA production compared to the FOS and inulin. Human samples had higher SCFA on FB compared to FF (p = 0.029). BCFA were not different between formulas. By using a blend of fibers, we observed a slower fermentation in vitro but still increased fecal SCFA when fed to human subjects.",
keywords = "fermentation, fiber, short chain fatty acids",
author = "Koecher, {Katie J.} and Noack, {Jackie A.} and Timm, {Derek A.} and Klosterbuer, {Abby S.} and William Thomas and Slavin, {Joanne L.}",
year = "2014",
month = "2",
day = "12",
doi = "10.1021/jf404688n",
language = "English (US)",
volume = "62",
pages = "1332--1337",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "6",

}

TY - JOUR

T1 - Estimation and interpretation of fermentation in the Gut

T2 - Coupling results from a 24 h batch in vitro system with fecal measurements from a human intervention feeding study using fructo-oligosaccharides, inulin, gum acacia, and pea fiber

AU - Koecher, Katie J.

AU - Noack, Jackie A.

AU - Timm, Derek A.

AU - Klosterbuer, Abby S.

AU - Thomas, William

AU - Slavin, Joanne L.

PY - 2014/2/12

Y1 - 2014/2/12

N2 - Gut bacteria ferment fiber at different rates to primarily short chain fatty acids (SCFA) and gas while proteins are metabolized to SCFA, branched chain fatty acids (BCFA), gas, and undesirable metabolites. Large volumes of gas produced in vivo may contribute to bloating and flatulence in an individual. The objectives of this trial were to (1) compare the in vitro fermentation profiles of fructo-oligosaccharides (FOS), inulin, gum acacia, and pea fiber alone or blended using a 24 h batch model and (2) relate these findings to a human study that fed enteral formula fortified with fiber blend (FB) or no fiber (FF). The in vitro fermentation of the fiber blend resulted in a delayed pH decrease and gas and SCFA production compared to the FOS and inulin. Human samples had higher SCFA on FB compared to FF (p = 0.029). BCFA were not different between formulas. By using a blend of fibers, we observed a slower fermentation in vitro but still increased fecal SCFA when fed to human subjects.

AB - Gut bacteria ferment fiber at different rates to primarily short chain fatty acids (SCFA) and gas while proteins are metabolized to SCFA, branched chain fatty acids (BCFA), gas, and undesirable metabolites. Large volumes of gas produced in vivo may contribute to bloating and flatulence in an individual. The objectives of this trial were to (1) compare the in vitro fermentation profiles of fructo-oligosaccharides (FOS), inulin, gum acacia, and pea fiber alone or blended using a 24 h batch model and (2) relate these findings to a human study that fed enteral formula fortified with fiber blend (FB) or no fiber (FF). The in vitro fermentation of the fiber blend resulted in a delayed pH decrease and gas and SCFA production compared to the FOS and inulin. Human samples had higher SCFA on FB compared to FF (p = 0.029). BCFA were not different between formulas. By using a blend of fibers, we observed a slower fermentation in vitro but still increased fecal SCFA when fed to human subjects.

KW - fermentation

KW - fiber

KW - short chain fatty acids

UR - http://www.scopus.com/inward/record.url?scp=84894160915&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84894160915&partnerID=8YFLogxK

U2 - 10.1021/jf404688n

DO - 10.1021/jf404688n

M3 - Article

C2 - 24446899

AN - SCOPUS:84894160915

VL - 62

SP - 1332

EP - 1337

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 6

ER -