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In Vitro Batch Fermentation Analysis of Wheat Dextrin and Partially Hydrolyzed Guar Gum ‐ Fermentation Kinetics and Prebiotics Effects
Author(s) -
Carlson Justin,
Slavin Joanne,
Deng Ping,
Swanson Kelly,
Hospattankar Ashok
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.606.1
Subject(s) - prebiotic , food science , fermentation , guar gum , chemistry , dextrin , hydrolysis , bifidobacterium , lactobacillus , biochemistry , starch
Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. The primary objective of this in vitro study was to quantitatively analyze at the genus level how wheat dextrin (WD) and partially hydrolyzed guar gum (PHGG) increased the levels of these two gut bacteria at 12 h and 24 h, via qPCR. Secondary objectives were changes in fecal pH, short chain fatty acids (SCFAs) and total gas volume produced. At 12 h WD was significantly more bifidogenic (9.50 CFU log 10 /mL) than PHGG (9.30 CFU log 10 /mL) (p<0.05), and also at 24 h WD (9.41 CFU log 10 /mL) compared with PHGG (9.27 CFU log 10 /mL) (p<0.05). WD produced less total SCFAs at both 12 h and 24 h (p<0.05), and produced significantly lower amounts of gas at 12 h and 24 h (p<0.05). Both PHGG and WD also promoted growth of Lactobacilli when measured at 12 h and 24 h compared with the 0 h analysis (p<0.05), indicating that both fibers are lactogenic. These results demonstrate prebiotic effect of WD and PHGG. Based on fermentation kinetics, PHGG is more rapidly fermented than WD, and both fibers show prebiotic effects as early as 12 h. This study was supported by a research funding from Novartis Consumer Health Inc. NJ, USA.