Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota

Min, Byungjick; Koo, Ok Kyung; Park, Si Hong; Jarvis, Nathan; Ricke, Steven C.; Crandall, Philip G.; Lee, Sun‐Ok

doi:10.4236/fns.2015.612115

Cited by 19 publications

(12 citation statements)

References 43 publications

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“…Rapid fermentation of the two branched pectins tended to differentiate from each other with respect to the proportion of individual SCFA in the cecum of rats. Our results are in accordance with previous data that sugar beet pectin fermentation preferably stimulated acetate production, whereas fermentation of soy pectin enhanced propionate production .…”

Section: Discussionsupporting

confidence: 93%

“…We did not detect any Bifidobacterium in digesta from SBP‐ and SSPS‐fed rats, in line with previous reports . Supplementation of sugar beet pectin and soy pectin resulted in a significant increase of Firmicutes, which was also reported before for citrus pectins . The relative abundance of Akkermansia was significantly lower in SBP‐ and SSPS‐fed rats than in CONT, indicating lower levels of mucin degradation.…”

Section: Discussionsupporting

confidence: 91%

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Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats

Tian

Scholte

Borewicz

et al. 2016

Molecular Nutrition Food Res

129

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 91%

Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats

Tian

Scholte

Borewicz

et al. 2016

Molecular Nutrition Food Res

129

View full text Add to dashboard Cite

show abstract

“…Rapid fermentation of the two branched pectins tended to differentiate from each other with respect to the proportion of individual SCFA in the caecum of rats. Our results are in accordance with previous data that fermentation of sugar beet pectin preferably stimulated the production of acetate, while fermentation of soy pectin relatively enhanced the production of propionate (Min et al, 2015).…”

Section: Influence Of Branched Pectins On Fermentation Patternsupporting

confidence: 93%

“…We did not detect any Bifidobacterium in digesta from SBP-and SSPS-fed rats, which is similar to what has been reported before (Strube et al, 2015). Supplementation of sugar beet pectin and soy pectin resulted in a significant increase of Firmicutes in the large intestine of rats, which was also reported before for citrus pectins (Min et al, 2015). The relative abundance of Akkermansia was significantly lower in the large intestine of SBP-and SSPS-fed rats than in the CONT, which indicates lower levels of mucin degradation (Van den Abbeele et al, 2011).…”

Section: Influence Of Branched Pectins On Fermentation Patternsupporting

confidence: 91%

Influence of pectin supplementation on feed fermentation characteristics in rats and pigs

Tian¹

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at 11 a.m. in the Aula. Lingmin TianInfluence of pectin supplementation on feed fermentation characteristics in rats and pigs 152 pages PhD thesis, Wageningen University, Wageningen, NL (2016) With references, with summary in English ISBN: 978-94-6257-728-2 AbstractThe physiological effects of dietary fiber (DFs) depend on several factors including structural features of the DFs, composition and activity of colonic microbiota, and products formed during fermentation. In this thesis, the influence of pectin supplementation to feed fermentation characteristics in rats and pigs was studied. The non-starch polysaccharides (NSP) present in the selected feed ingredient oats were characterized. Distinct populations of arabinoxylans (AXs) were observed in oats, compared to those reported for other cereals like wheat and barley. The fate of cereal AXs and soybean pectin during fermentation and the consequent effects on appetite regulation and fat accumulation were studied in rats as a model. Oat AXs were fermented less rapidly than wheat AXs in the caecum of rats. Soy pectin was fermented more early and efficiently than cereal AXs. A significant inverse correlation between rat retroperitoneal fat-pad weight and concentration and relative SCFA proportion of butyrate was observed. In a following in vivo rat experiment, commercial soy pectin together with three other soluble pectins originating from citrus and sugar beet and differing in their methyl esterification were individually supplemented to the diets. Their effects on the utilization of the different DFs present in the feed and the consequent effect on the microbial community in the colon of rats was studied. All pectins were fermented rapidly and consequently shifted fermentation of other consumed DFs (e.g. cereal AXs) to more distal part of colon, although low-methyl esterified pectin was more efficiently fermented by the microbiota than high-methyl esterified pectin. Results suggested that pectins can confer beneficial health effects through modulation of the gut microbiota. In a last in vivo experiment, citrus pectins together with a hydrothermal treated soybean meal were supplemented to pig diets to study their effect on the digestion and fermentation of carbohydrates in both the small and large intestine. Pectins, and more particularly lowmethyl esterified pectin, decreased the ileal digestibility of digestible starch resulting in more starch to be fermentated in the proximal colon of pigs. Consequently, also the fermentation patterns of DFs and the microbiota composition was affected. All pectins tested shaped the colonic microbiota from a Lactobacillus-dominated microbiota to a Prevotella-dominated community, with potential health-promoting effects.

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“…The method of fecal batch culture fermentation used has been described previously [62][63][64]. Nine 10 mL autoclaved serum bottles were filled with 5 mL of brain heart infusion broth without dextrose (MB cell, Seoul, Korea).…”

Section: Fecal Batch Culture Fermentationmentioning

confidence: 99%

Production, Structural Characterization, and In Vitro Assessment of the Prebiotic Potential of Butyl-Fructooligosaccharides

Kang

You

Lee

et al. 2020

IJMS

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Short-chain fatty acids (SCFAs), especially butyrate, produced in mammalian intestinal tracts via fermentation of dietary fiber, are known biofunctional compounds in humans. However, the variability of fermentable fiber consumed on a daily basis and the diversity of gut microbiota within individuals often limits the production of short-chain fatty acids in the human gut. In this study, we attempted to enhance the butyrate levels in human fecal samples by utilizing butyl-fructooligosaccharides (B-FOS) as a novel prebiotic substance. Two major types of B-FOS (GF3-1B and GF3-2B), composed of short-chain fructooligosaccharides (FOS) bound to one or two butyric groups by ester bonds, were synthesized. Qualitative analysis of these B-FOS using Fourier transform infrared (FT-IR) spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), nuclear magnetic resonance (NMR) and low-resolution fast-atom bombardment mass spectra (LR-FAB-MS), showed that the chemical structure of GF3-1B and GF3-2B were [O-(1-buty-β-D-fru-(2→1)-O-β-D-fru-(2→1)-O-β-D-fru-O-α-D-glu] and [O-(1-buty)-β-D-fru-(2→1)-O-β-D-fru-(2→1)-O-(4-buty)-β-D-fru-O-α-D-glu], respectively. The ratio of these two compounds was approximately 5:3. To verify their biofunctionality as prebiotic oligosaccharides, proliferation and survival patterns of human fecal microbiota were examined in vitro via 16S rRNA metagenomics analysis compared to a positive FOS control and a negative control without a carbon source. B-FOS treatment showed different enrichment patterns on the fecal microbiota community during fermentation, and especially stimulated the growth of major butyrate producing bacterial consortia and modulated specific butyrate producing pathways with significantly enhanced butyrate levels. Furthermore, the relative abundance of Fusobacterium and ammonia production with related metabolic genes were greatly reduced with B-FOS and FOS treatment compared to the control group. These findings indicate that B-FOS differentially promotes butyrate production through the enhancement of butyrate-producing bacteria and their metabolic genes, and can be applied as a novel prebiotic compound in vivo.

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Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota

Cited by 19 publications

References 43 publications

Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats

Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats

Influence of pectin supplementation on feed fermentation characteristics in rats and pigs

Production, Structural Characterization, and In Vitro Assessment of the Prebiotic Potential of Butyl-Fructooligosaccharides

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