In VitroBatch Fecal Fermentation Comparison of Gas and Short-Chain Fatty Acid Production Using "Slowly Fermentable" Dietary Fibers

Amandeep Kaur, Devin J. Rose, Pinthip Rumpagaporn, John A. Patterson, Bruce R. Hamaker

Research output: Contribution to journalArticle

51 Citations (Scopus)

Abstract

Sustained colonic fermentation supplies beneficial fermentative by-products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch-entrapped alginate-based microspheres act as a slowly fermenting dietary fiber. This material was used in the present study to provide a benchmark to compare to other "slowly fermentable" fibers. Dietary fibers with previous reports of slow fermentation, namely, long-chain inulin, psyllium, alkali-soluble corn bran arabinoxylan, and long-chain β-glucan, as well as starch-entrapped microspheres were subjected toin vitroupper gastrointestinal digestion and human fecal fermentation and measured over 48 h for pH, gas, and short-chain fatty acids (SCFA). The resistant fraction of cooked and cooled potato starch was used as another form of fermentable starch and fructooligosaccharides (FOS) served as a fast fermenting control. Corn bran arabinoxylan and long-chain β-glucan initially appeared slower fermenting with comparatively low gas and SCFA production, but later fermented rapidly with little remaining in the final half of the fermentation period. Long-chain inulin and psyllium had slow and moderate, but incomplete, fermentation. The resistant fraction of cooked and cooled potato starch fermented rapidly and appeared similar to FOS. In conclusion, compared to the benchmark slowly fermentable starch-entrapped microspheres, a number of the purported slowly fermentable fibers fermented fairly rapidly overall and, of this group, only the starch-entrapped microspheres appreciably fermented in the second half of the fermentation period.

Original languageEnglish (US)
Pages (from-to)H137-H142
JournalJournal of food science
Volume76
Issue number5
DOIs
StatePublished - Jun 1 2011

Fingerprint

Volatile Fatty Acids
Dietary Fiber
short chain fatty acids
Starch
Fermentation
dietary fiber
Gases
fermentation
gases
Microspheres
starch
Psyllium
corn bran
Benchmarking
arabinoxylan
Inulin
Glucans
fructooligosaccharides
potato starch
inulin

Keywords

  • Colon
  • Dietary fiber
  • In vitrofermentation
  • Microbiota
  • Starch-entrapped microspheres

ASJC Scopus subject areas

  • Food Science

Cite this

In VitroBatch Fecal Fermentation Comparison of Gas and Short-Chain Fatty Acid Production Using "Slowly Fermentable" Dietary Fibers. / Kaur, Amandeep; Rose, Devin J.; Rumpagaporn, Pinthip; Patterson, John A.; Hamaker, Bruce R.

In: Journal of food science, Vol. 76, No. 5, 01.06.2011, p. H137-H142.

Research output: Contribution to journalArticle

Kaur, Amandeep ; Rose, Devin J. ; Rumpagaporn, Pinthip ; Patterson, John A. ; Hamaker, Bruce R. / In VitroBatch Fecal Fermentation Comparison of Gas and Short-Chain Fatty Acid Production Using "Slowly Fermentable" Dietary Fibers. In: Journal of food science. 2011 ; Vol. 76, No. 5. pp. H137-H142.
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