A blend of acacia gum, fructan‐type fibers, and outer pea fiber exhibits lower gas production compared to other fiber blends in vitro

Abstract

Fiber sources differ in a number of physicochemical properties, and certain combinations may yield more desirable physiological effects. Potential benefits include normalized bowel function, increased short chain fatty acid (SCFA) production and beneficial changes in gut microbiota. Negative side effects may include excess gas production leading to intolerance. We hypothesized that a 50:50 blend of fermentable and nonfermentable fibers (Blend 1) would attenuate gas production while achieving benefits similar to more fermentable blends. The fermentation profiles of Blend 1 (fructooligosaccharide (FOS), inulin, acacia gum (AG), and outer pea fiber), Blend 2 (short chain FOS, carboxymethylcellulose, AG, oat hull and soy fiber), and Blend 3 (soy polysaccharide, cellulose, AG, inulin, oligofructose, and resistant starch) were examined using an in vitro batch fermentation model. Triplicate samples were removed at 4, 8, 12, and 24 h for analysis of gas, pH and SCFAs. Blend 1 produced significantly less gas than Blend 2 and Blend 3 (p<0.05), and had higher pH values (p<0.05). Production of total and individual SCFAs was similar among blends. In conclusion, fermentation of Blend 1 resulted in less gas while achieving similar SCFA production as other blends. These results may help predict health benefits and tolerance in vivo.Research was supported by Nestlé Health Science.