In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota
نویسندگان
چکیده
Indigestible glucans (IGs) are dietary fibers that can promote human health via fermentation by the gut microbiota, where their physico-chemical properties play a crucial role. This effect remains to be fully explored. The aim of current study was comprehensively investigate and compare characteristics IGs with various structural properties, as well effects on microbiota. Barley β-glucan (BG), laminarin (L), yeast (BY), pachyman (PAC), resistant starch (R), litesse (Lit) were anaerobically batch-fermented using fecal microbiota for 48 h. All utilized at different rates, 2% L, 14% BG, 23% BY PAC, 35% R Lit unfermented 48th hour. During fermentation, mono-, di-, or trisaccharides released from Lit, pH broth greatly lowered IGs, especially BG along production short-chain fatty acids. Interestingly, PAC favored butyric acid production, while preferred propionic acid. Moreover, lactic acid, but not succinic detected in considerable amounts, only L after 5 16S rDNA analysis showed microbial structures selective promotion bacteria did decrease α-diversity. Further qPCR confirmed more potent proliferating Faecalibacterium prausnitzii; total bacteria, Prevotella, Lactobacillus; Bifidobacterium. IG-induced changes strongly correlated carboxylic production. In conclusion, six differed regulation capacity, each one could have specific applications promotion.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2023
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation9050485