Abstract
Prebiotic dietary fiber supplements are commonly consumed to help meet fiber recommendations and improve gastrointestinal health by stimulating beneficial bacteria and the production of short-chain fatty acids (SCFAs), molecules beneficial to host health. The objective of this research project was to compare potential prebiotic effects and fermentability of five commonly consumed fibers using an in vitro fermentation system measuring changes in fecal microbiota, total gas production and formation of common SCFAs. Fecal donations were collected from three healthy volunteers. Materials analyzed included: pure beta-glucan, Oatwell (commercially available oat-bran containing 22% oat β-glucan), xylooligosaccharides (XOS), WholeFiber (dried chicory root containing inulin, pectin, and hemi/celluloses), and pure inulin. Oatwell had the highest production of propionate at 12 h (4.76 μmol/mL) compared to inulin, WholeFiber and XOS samples (p < 0.03). Oatwell’s effect was similar to those of the pure beta-glucan samples, both samples promoted the highest mean propionate production at 24 h. XOS resulted in a significant increase in the genus Bifidobacterium after 24 h of fermentation (0 h:0.67 OTUs (operational taxonomic unit); 24 h:5.22 OTUs; p = 0.038). Inulin and WholeFiber increased the beneficial genus Collinsella, consistent with findings in clinical studies. All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.
Highlights
Prebiotic definitions vary among different scientific and political arenas across the world [1].Depending on the local definition, most prebiotics can be classified as dietary fiber, but not all fibers are considered prebiotics [2]
Five common prebiotic dietary fibers were chosen for this study (Table 1), including different types of beta-glucans, inulin and xylooligosaccharide supplements
The aim of this study was to investigate the beneficial effects of commonly consumed prebiotic dietary fibers, including their ability to influence the growth of identified bacterial populations, form beneficial short-chain fatty acids (SCFAs), and the amount of gas they produce due to fermentation
Summary
Prebiotic definitions vary among different scientific and political arenas across the world [1].Depending on the local definition, most prebiotics can be classified as dietary fiber, but not all fibers are considered prebiotics [2]. The most recent definition describes a prebiotic as “a substrate that is selectively utilized by host microorganisms conferring a health benefit” [3]. Functional characteristics of prebiotics include the ability to: resist the low pH of the stomach, resist hydrolysis by mammalian enzymes, resist absorption in the upper gastrointestinal tract, the ability to be fermented by intestinal microbiota and selectively stimulate the growth and/or activity of intestinal bacteria associated with host health and overall well-being [4,5]. Beta-glucans, and xylooligosaccharides all provide health benefits to consumers that are related to the fermentation of these compounds in the distal gastrointestinal tract, and are considered functional fibers with many other benefits [6]. As the definition of “prebiotic” broadens to include the overall impact from the metabolism from these
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
