Hydratability and improved fermentability in vitro of guar gum by combination of xanthan gum

Abstract

Dietary fibers with high water-binding capacity (WBC), swelling capacity (SC) and fermentability regulate food intake and intestinal microbiota. However, dietary fibers with such properties are generally rare or expensive. We evaluated SC, WBC, fermentability and bacterial shifts during in vitro fermentations of guar gum (GG), xanthan gum (XG) and the combined gum (CG) of XG and GG. SC and WBC were enhanced by the combination of GG and XG. Fermentation of CG showed similar Short chain fatty acids production and lower molecular weight compared with GG. Analyzing of fermentation kinetics by logistic-exponential model, initial fractional rate of degradation of CG were remarkable higher than GG. Microbiota analysis revealed that GG enriched Fusobacterium, Bacteriodes and Prevotella_9, and CG lead to promotion of Sphaerochaeta, Prevotella_9, Bacteroides and Christensenellaceae_R-7_group. These data suggest that combination of XG to GG changed hydration and fermentation characteristics of GG, and CG resulted in promotion of beneficial microbiota.