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.

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.

Polydextrose and soluble corn fiber increase five-day fecal wet weight in healthy men and women.

Dietary fiber has well-established beneficial effects on laxation. Many fibers have been developed with positive sensory properties and 2 such fibers are polydextrose (PDX) and soluble corn fiber (SCF), which can be added to many commercially produced products. We conducted a randomized, double-blind, placebo-controlled, crossover study comparing the laxative effects of PDX and SCF at a dose of 20 g/d with a low fiber control (LFC) eaten daily as a muffin and cereal in 36 healthy men and women. Each treatment period was 10 d with a 2-wk washout period between. Participants collected fecal samples during the last 5 d of each treatment and completed food diaries and gastrointestinal tolerance questionnaires on d 1, 2, and 10 of each treatment period. Five-day fecal wet weight was higher after the PDX and SCF treatments than the LFC treatment (P ≤ 0.0007). The number of stools per day and daily fecal output also were significantly greater during the PDX treatment compared with the LFC treatment. The whole gut transit time did not differ among treatments. The PDX treatment resulted in a softer stool (P = 0.002) than the SCF and LFC treatments. Fecal pH was lowered by the PDX treatment (P = 0.02), whereas SCF tended to lower it compared with the LFC treatment (P = 0.07). When the participants consumed PDX and SCF, they reported significantly more flatulence and borborygmi compared with when they consumed the LFC. Consumption of PDX and SCF at a dose of 20 g/d results in a mild laxative effect with nominal gastrointestinal tolerance issues.

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

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.

Evaluation of the effect of four fibers on laxation, gastrointestinal tolerance and serum markers in healthy humans.

BACKGROUND: Average dietary fiber intake in the United States is roughly half of the recommended amount. As new dietary fiber products are introduced to increase fiber intake, it is critical to evaluate the physiological effects of such fibers. AIMS: This study examined the effect of 4 fibers derived from maize or tapioca on fecal chemistry, gastrointestinal (GI) symptoms and serum markers of chronic disease. METHODS: Twenty healthy subjects completed the single-blind crossover study in which 12 g/day of fiber (pullulan, Promitor Resistant Starch, soluble fiber dextrin or Promitor Soluble Corn Fiber) or placebo (maltodextrin) were consumed for 14 days followed by a 21-day washout. GI symptom surveys were completed (days 3 and 14), stools were collected (days 11-14), diet was recorded (days 12-14) and fasting blood samples were obtained (day 15). RESULTS: The 4 test fibers were well tolerated, with mild to moderate GI symptoms. Total short-chain fatty acid (SCFA) concentrations did not differ among the treatments. Fecal pH and individual SCFAs were affected by some treatments. Stool weight and serum markers of chronic disease did not change with these treatments. CONCLUSION: Increasing fiber intake by 12 g/day was well tolerated and may have a positive impact on colon health due to fermentation.

Fructooligosaccharides exhibit more rapid fermentation than long-chain inulin in an in vitro fermentation system.

This study investigated how chain length affects fermentation properties of fructooligosaccharides (FOSs) and inulin (IN). Chain lengths of FOSs and IN vary from an average degree of polymerization (DP) of 3 to greater than 20. Three samples classified as FOSs (samples A, B, and C) and 3 samples classified as IN (samples D, E, and F) were fermented via an in vitro batch method with human fecal inoculum as the source of microbes. Samples were removed at 0, 4, 8, 12, and 24 hours for total short-chain fatty acid (SCFA), acetate, propionate, and butyrate measurement via gas chromatography. Sample chain length did not affect SCFA concentrations in a predictable manner. Sample E (90%-94% DP > 10, 6%-10% DP = 1-2), a mixture of long-chain IN and short-chain FOS, produced significantly more total SCFA and acetate than the other samples. Sample F (DP > 20), the longest-chain IN, produced the lowest concentration of butyrate at 24 hours. The rate of FOS fermentation was higher than IN fermentation during 0 to 4 hours for all SCFAs, and the rate of IN fermentation was higher than FOS fermentation during 12 to 24 hours for all SCFAs. Chain length affects in vitro fermentability, with short chains being rapidly fermented and long chains being steadily fermented. Clinical studies should follow this work to verify if these differences exist in vivo.