Partial substitution of fructan fibers with acacia gum altered fermentation profile in an in vitro batch system fermentation

Abstract

Fructan fibers are added to enteral formulas for their prebiotic benefits and production of short chain fatty acids (SCFA), yet their rapid fermentation may lead to excess gas and gastrointestinal intolerance. We hypothesized that partial substitution of fructan fibers with slowly fermented acacia gum (AG) would decrease gas production while preserving SCFAs. Two blends of equal amounts of total fiber were compared using an in vitro batch fermentation model. Blend 1 contained FOS and inulin. Blend 1+ contained FOS, inulin, and AG. Triplicate samples were removed at 4, 8, 12, and 24 h for analysis of gas, pH, and SCFAs. In general, Blend 1 produced more gas earlier than Blend 1+. Blend 1 produced 5 times the gas at 8 h (P < 0.05), while Blend 1+ produced 1.2 times the gas at 24 h (P < 0.05). Blend 1+ took longer to reach its maximum rate of gas production (11.13 ± 0.93 h), compared to Blend 1 (4.7 ± 0.06 h). Blend 1 had more acetate, butyrate, and total SCFAs at 4 h, while Blend 1+ had more propionate at 8 h, butyrate at 12 h, and acetate at 24 h (P < 0.05). In conclusion, partial substitution of fructan fibers with AG produced less gas early on while maintaining production of SCFAs. These results may help predict health benefits and gastrointestinal tolerance in vivo.Research was supported by Nestlé Health Science.