<i>In-Vitro</i> Metabolite Colonic Production from Otili (<i>Sphenostylis stenocarpa</i>) as Influenced by Selected Gastrointestinal Microbes

Abstract

In human nutrition, dietary fibers are un-degradable by mammalian enzymes, and are therefore potentially available for fermentation by microorganisms living in the gastrointestinal tract. It is thought that these fermentable carbohydrates affect fermentation by stimulating the growth or metabolism of specific bacterial species, which are potentially beneficial for health. Hence in this study three gut associated microbes-Escherichia coli, Bacillus subtilis, and Lactobacillus acidophilus were made to ferment the non-digestible fraction of Otili-Sphenostylis stenocarpa, a well-established underutilized wild bean with high economic importance. After 18 hours' fermentation period short chain fatty acids (SCFAs) and medium chain fatty acids (MCFAs) were detected and evaluated by GC-MS analysis. Metabolic products were relatively dependent on the fermenter. This present study affirmed butyric acid as the main SCFAs after 18 hours' fermentation. The clinical significance of thirteen other MCFAs detected and quantified was also explored thus conferring a valuable prebiotic on Otili.

Comparative Effects of Selected Underutilized Wild Beans on Plasma Lipid Profile and Liver Function of Rats Fed with High Fats Diet

“…Fermentation of soluble fiber (SF) as well as resistant starch (RS) by bacteria in the large intestine results in the generation of specific short chain fatty acids (SCFA), propionate being the dominant, which alters metabolic pathways resulting in reduced serum cholesterol [7] [8]. Thus, increased production of SCFA by fermentation of RS is an underlying reason for the protective benefits by the consumption of dry beans [7] [9]. The cholesterol lowering effect of dietary fiber has been ascribed to its ability to restrain the intestinal absorption of neutral steroids and bile acids and total steroid excretions [10].…”