Prebiotic dietary fiber and gut health: Comparing the in vitro fermentations of beta-glucan, inulin and xylooligosaccharide

Justin L. Carlson, Jennifer M. Erickson, Julie M. Hess, Trevor J. Gould, Joanne L. Slavin

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Prebiotic dietary fiber supplements are commonly consumed to help meet fiber recommendations and improve gastrointestinal health by stimulating beneficial bacteria and the production of short-chain fatty acids (SCFAs), molecules beneficial to host health. The objective of this research project was to compare potential prebiotic effects and fermentability of five commonly consumed fibers using an in vitro fermentation system measuring changes in fecal microbiota, total gas production and formation of common SCFAs. Fecal donations were collected from three healthy volunteers. Materials analyzed included: pure beta-glucan, Oatwell (commercially available oat-bran containing 22% oat β-glucan), xylooligosaccharides (XOS), WholeFiber (dried chicory root containing inulin, pectin, and hemi/celluloses), and pure inulin. Oatwell had the highest production of propionate at 12 h (4.76 µmol/mL) compared to inulin, WholeFiber and XOS samples (p < 0.03). Oatwell’s effect was similar to those of the pure beta-glucan samples, both samples promoted the highest mean propionate production at 24 h. XOS resulted in a significant increase in the genus Bifidobacterium after 24 h of fermentation (0 h:0.67 OTUs (operational taxonomic unit); 24 h:5.22 OTUs; p = 0.038). Inulin and WholeFiber increased the beneficial genus Collinsella, consistent with findings in clinical studies. All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.

Original languageEnglish (US)
Article number1361
JournalNutrients
Volume9
Issue number12
DOIs
StatePublished - Dec 15 2017

Fingerprint

xylooligosaccharides
Prebiotics
beta-Glucans
Inulin
inulin
Dietary Fiber
beta-glucans
prebiotics
Fermentation
Volatile Fatty Acids
short chain fatty acids
dietary fiber
digestive system
fermentation
Propionates
Health
propionates
Collinsella
Chicory
oat bran

Keywords

  • Dietary fiber
  • Fermentation
  • Microbiome
  • Microbiota
  • Prebiotic

Cite this

Prebiotic dietary fiber and gut health : Comparing the in vitro fermentations of beta-glucan, inulin and xylooligosaccharide. / Carlson, Justin L.; Erickson, Jennifer M.; Hess, Julie M.; Gould, Trevor J.; Slavin, Joanne L.

In: Nutrients, Vol. 9, No. 12, 1361, 15.12.2017.

Research output: Contribution to journalArticle

Carlson, Justin L. ; Erickson, Jennifer M. ; Hess, Julie M. ; Gould, Trevor J. ; Slavin, Joanne L. / Prebiotic dietary fiber and gut health : Comparing the in vitro fermentations of beta-glucan, inulin and xylooligosaccharide. In: Nutrients. 2017 ; Vol. 9, No. 12.
@article{c48aa25ef6b94ba3a54bedee5ca26f09,
title = "Prebiotic dietary fiber and gut health: Comparing the in vitro fermentations of beta-glucan, inulin and xylooligosaccharide",
abstract = "Prebiotic dietary fiber supplements are commonly consumed to help meet fiber recommendations and improve gastrointestinal health by stimulating beneficial bacteria and the production of short-chain fatty acids (SCFAs), molecules beneficial to host health. The objective of this research project was to compare potential prebiotic effects and fermentability of five commonly consumed fibers using an in vitro fermentation system measuring changes in fecal microbiota, total gas production and formation of common SCFAs. Fecal donations were collected from three healthy volunteers. Materials analyzed included: pure beta-glucan, Oatwell (commercially available oat-bran containing 22{\%} oat β-glucan), xylooligosaccharides (XOS), WholeFiber (dried chicory root containing inulin, pectin, and hemi/celluloses), and pure inulin. Oatwell had the highest production of propionate at 12 h (4.76 µmol/mL) compared to inulin, WholeFiber and XOS samples (p < 0.03). Oatwell’s effect was similar to those of the pure beta-glucan samples, both samples promoted the highest mean propionate production at 24 h. XOS resulted in a significant increase in the genus Bifidobacterium after 24 h of fermentation (0 h:0.67 OTUs (operational taxonomic unit); 24 h:5.22 OTUs; p = 0.038). Inulin and WholeFiber increased the beneficial genus Collinsella, consistent with findings in clinical studies. All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.",
keywords = "Dietary fiber, Fermentation, Microbiome, Microbiota, Prebiotic",
author = "Carlson, {Justin L.} and Erickson, {Jennifer M.} and Hess, {Julie M.} and Gould, {Trevor J.} and Slavin, {Joanne L.}",
year = "2017",
month = "12",
day = "15",
doi = "10.3390/nu9121361",
language = "English (US)",
volume = "9",
journal = "Nutrients",
issn = "2072-6643",
publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
number = "12",

}

TY - JOUR

T1 - Prebiotic dietary fiber and gut health

T2 - Comparing the in vitro fermentations of beta-glucan, inulin and xylooligosaccharide

AU - Carlson, Justin L.

AU - Erickson, Jennifer M.

AU - Hess, Julie M.

AU - Gould, Trevor J.

AU - Slavin, Joanne L.

PY - 2017/12/15

Y1 - 2017/12/15

N2 - Prebiotic dietary fiber supplements are commonly consumed to help meet fiber recommendations and improve gastrointestinal health by stimulating beneficial bacteria and the production of short-chain fatty acids (SCFAs), molecules beneficial to host health. The objective of this research project was to compare potential prebiotic effects and fermentability of five commonly consumed fibers using an in vitro fermentation system measuring changes in fecal microbiota, total gas production and formation of common SCFAs. Fecal donations were collected from three healthy volunteers. Materials analyzed included: pure beta-glucan, Oatwell (commercially available oat-bran containing 22% oat β-glucan), xylooligosaccharides (XOS), WholeFiber (dried chicory root containing inulin, pectin, and hemi/celluloses), and pure inulin. Oatwell had the highest production of propionate at 12 h (4.76 µmol/mL) compared to inulin, WholeFiber and XOS samples (p < 0.03). Oatwell’s effect was similar to those of the pure beta-glucan samples, both samples promoted the highest mean propionate production at 24 h. XOS resulted in a significant increase in the genus Bifidobacterium after 24 h of fermentation (0 h:0.67 OTUs (operational taxonomic unit); 24 h:5.22 OTUs; p = 0.038). Inulin and WholeFiber increased the beneficial genus Collinsella, consistent with findings in clinical studies. All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.

AB - Prebiotic dietary fiber supplements are commonly consumed to help meet fiber recommendations and improve gastrointestinal health by stimulating beneficial bacteria and the production of short-chain fatty acids (SCFAs), molecules beneficial to host health. The objective of this research project was to compare potential prebiotic effects and fermentability of five commonly consumed fibers using an in vitro fermentation system measuring changes in fecal microbiota, total gas production and formation of common SCFAs. Fecal donations were collected from three healthy volunteers. Materials analyzed included: pure beta-glucan, Oatwell (commercially available oat-bran containing 22% oat β-glucan), xylooligosaccharides (XOS), WholeFiber (dried chicory root containing inulin, pectin, and hemi/celluloses), and pure inulin. Oatwell had the highest production of propionate at 12 h (4.76 µmol/mL) compared to inulin, WholeFiber and XOS samples (p < 0.03). Oatwell’s effect was similar to those of the pure beta-glucan samples, both samples promoted the highest mean propionate production at 24 h. XOS resulted in a significant increase in the genus Bifidobacterium after 24 h of fermentation (0 h:0.67 OTUs (operational taxonomic unit); 24 h:5.22 OTUs; p = 0.038). Inulin and WholeFiber increased the beneficial genus Collinsella, consistent with findings in clinical studies. All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.

KW - Dietary fiber

KW - Fermentation

KW - Microbiome

KW - Microbiota

KW - Prebiotic

UR - http://www.scopus.com/inward/record.url?scp=85038558136&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85038558136&partnerID=8YFLogxK

U2 - 10.3390/nu9121361

DO - 10.3390/nu9121361

M3 - Article

C2 - 29244718

AN - SCOPUS:85038558136

VL - 9

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 12

M1 - 1361

ER -