Wheat dextrin, psyllium, and inulin produce distinct fermentation patterns, gas volumes, and short-chain fatty acid profiles in vitro

Derek A. Timm, Maria L. Stewart, Ashok Hospattankar, Joanne L. Slavin

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

Dietary fiber fermentation decreases luminal pH by the production of short-chain fatty acids (SCFAs). Additional proposed physiological benefits of fiber fermentation include decreased growth of pathogenic bacteria, increased mineral absorption, and serving as an energy source for the colon epithelium. This study examined three common fiber supplements-wheat dextrin (WD) (Benefiber ®, Novartis Consumer Health Inc., Parsippany, NJ, USA), psyllium (PS) (Metamucil ®, Procter & Gamble, Cincinnati, OH, USA), and inulin (Fiber Sure ®, Procter & Gamble)-for pH, SCFAs, and gas production. An established in vitro fermentation model was used to simulate colonic fermentation at 0, 4, 8, 12, and 24 hours. At 24 hours, WD and inulin significantly decreased pH compared to PS. Inulin produced significantly more hydrogen and total gas. All treatments produced similar total SCFA concentrations at 24 hours; however, the rate of production was different. PS had a declining rate of SCFA production from 12 to 24 hours, whereas WD and inulin had a higher rate during that period. Fast-fermenting substrates may not provide as much SCFAs to the distal colon as slow-fermenting substrates. Differences in fermentation rate, gas production, and SCFA production observed for WD, PS, and inulin may affect their gastrointestinal tolerance and require further study.

Original languageEnglish (US)
Pages (from-to)961-966
Number of pages6
JournalJournal of Medicinal Food
Volume13
Issue number4
DOIs
StatePublished - Aug 1 2010

Keywords

  • dietary fiber
  • fermentation
  • gas production
  • short-chain fatty acids

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