Effect of the novel polysaccharide PolyGlycopleX(R) on short-chain fatty acid production in a computer-controlled in vitro model of the human large intestine

R.A. Reimer*, A.J. Maathuis, K. Venema, M.R. Lyon, R.J. Gahler, S. Wood

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Many of the health benefits associated with dietary fiber are attributed to their fermentation by microbiota and production of short chain fatty acids (SCFA). The aim of this study was to investigate the fermentability of the functional fiber PolyGlyopleX(R) (PGX(R)) in vitro. A validated dynamic, computer-controlled in vitro system simulating the conditions in the proximal large intestine (TIM-2) was used. Sodium hydroxide (NaOH) consumption in the system was used as an indicator of fermentability and SCFA and branched chain fatty acids (BCFA) production was determined. NaOH consumption was significantly higher for Fructooligosaccharide (FOS) than PGX, which was higher than cellulose (p = 0.002). At 32, 48 and 72 h, acetate and butyrate production were higher for FOS and PGX versus cellulose. Propionate production was higher for PGX than cellulose at 32, 48, 56 and 72 h and higher than FOS at 72 h (p = 0.014). Total BCFA production was lower for FOS compared to cellulose, whereas production with PGX was lower than for cellulose at 72 h. In conclusion, PGX is fermented by the colonic microbiota which appeared to adapt to the substrate over time. The greater propionate production for PGX may explain part of the cholesterol-lowering properties of PGX seen in rodents and humans.
Original languageEnglish
Pages (from-to)1115-1127
Number of pages13
JournalNutrients
Volume6
Issue number3
DOIs
Publication statusPublished - Mar 2014

Keywords

  • dietary fiber
  • functional fiber
  • microbial fermentation
  • polysaccharide
  • propionate
  • VISCOUS POLYSACCHARIDE
  • KONJAC GLUCOMANNAN
  • RESISTANT STARCH
  • TERNARY MIXTURES
  • ADIPOSE-TISSUE
  • FERMENTATION
  • FIBER
  • DIGESTIBILITY
  • OVERWEIGHT
  • MICROBIOTA

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