Specific dietary fibers steer toward distal colonic saccharolytic fermentation using the microbiota of individuals with overweight/obesity

Thirza van Deuren; Alexander Umanets; Koen Venema; Luis L. Moreno; Erwin G. Zoetendal; Emanuel E. Canfora; Ellen E. Blaak

doi:10.1016/j.foodres.2025.116271

Specific dietary fibers steer toward distal colonic saccharolytic fermentation using the microbiota of individuals with overweight/obesity

Thirza van Deuren, Alexander Umanets, Koen Venema, Luis L. Moreno, Erwin G. Zoetendal, Emanuel E. Canfora, Ellen E. Blaak^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Background: Evidence suggests that increased distal short-chain fatty acid (SCFA) production beneficially impacts metabolic health. However, indigestible carbohydrate availability is limited in the distal colon; consequently, microbes shift toward protein fermentation, often linked to adverse metabolic health effects. We aimed to identify specific fiber(s) that promote saccharolytic fermentation in the distal colon and thereby may (partially) inhibit proteolytic fermentation. Methods: Potato-fiber, pectin, and inulin were studied individually and in combination against a high (predigested) protein background using an in vitro model of the colon (TIM-2) inoculated with pooled, standardized fecal microbiota from individuals with overweight/obesity. Microbiota composition and activity were assessed at different timepoints to simulate the travel throughout the colon (proximal: 0-8 h, distal: 8-24 h) and compared to a high protein (HP)_control, receiving only proteins. Results: Fiber addition increased total SCFA production compared to HP_control (52.11 ± 1.49 vs 27.07 ± 0.26 mmol) whereas total branched-chain fatty acids (BCFA; a marker for protein fermentation) production only slightly decreased (3.31 ± 0.10 vs 4.18 ± 0.40 mmol). Combining potato-fiber and pectin led to the highest total and distal SCFA production and distal SCFA:BCFA. Fiber addition attenuated HP-induced increases in several bacterial taxa including Mogibacterium and Coprococcus, independent of fiber type. Additionally, time- and fiber-specific microbial signatures were identified: inulin increased Bifidobacterium (proximal) relative abundance and pectin and/or potato-fiber increased Prevotella 9 (distal) relative abundance. Conclusion: The most marked increase in distal colonic SCFA production was induced by combining potato-fiber and pectin. Further research should elucidate whether this switch toward saccharolytic fermentation translates into beneficial metabolic health effects in humans.

Original language	English
Article number	116271
Number of pages	17
Journal	Food Research International
Volume	209
DOIs	https://doi.org/10.1016/j.foodres.2025.116271
Publication status	Published - 1 May 2025

Keywords

BCFA
Dietary fibers
Distal fermentation
Microbial fermentation
Proteins
Proximal fermentation
SCFA

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@article{9459faa6b202480fa16ff1b76b2bee37,

title = "Specific dietary fibers steer toward distal colonic saccharolytic fermentation using the microbiota of individuals with overweight/obesity",

abstract = "Background: Evidence suggests that increased distal short-chain fatty acid (SCFA) production beneficially impacts metabolic health. However, indigestible carbohydrate availability is limited in the distal colon; consequently, microbes shift toward protein fermentation, often linked to adverse metabolic health effects. We aimed to identify specific fiber(s) that promote saccharolytic fermentation in the distal colon and thereby may (partially) inhibit proteolytic fermentation. Methods: Potato-fiber, pectin, and inulin were studied individually and in combination against a high (predigested) protein background using an in vitro model of the colon (TIM-2) inoculated with pooled, standardized fecal microbiota from individuals with overweight/obesity. Microbiota composition and activity were assessed at different timepoints to simulate the travel throughout the colon (proximal: 0-8 h, distal: 8-24 h) and compared to a high protein (HP)_control, receiving only proteins. Results: Fiber addition increased total SCFA production compared to HP_control (52.11 ± 1.49 vs 27.07 ± 0.26 mmol) whereas total branched-chain fatty acids (BCFA; a marker for protein fermentation) production only slightly decreased (3.31 ± 0.10 vs 4.18 ± 0.40 mmol). Combining potato-fiber and pectin led to the highest total and distal SCFA production and distal SCFA:BCFA. Fiber addition attenuated HP-induced increases in several bacterial taxa including Mogibacterium and Coprococcus, independent of fiber type. Additionally, time- and fiber-specific microbial signatures were identified: inulin increased Bifidobacterium (proximal) relative abundance and pectin and/or potato-fiber increased Prevotella 9 (distal) relative abundance. Conclusion: The most marked increase in distal colonic SCFA production was induced by combining potato-fiber and pectin. Further research should elucidate whether this switch toward saccharolytic fermentation translates into beneficial metabolic health effects in humans.",

keywords = "BCFA, Dietary fibers, Distal fermentation, Microbial fermentation, Proteins, Proximal fermentation, SCFA",

author = "{van Deuren}, Thirza and Alexander Umanets and Koen Venema and Moreno, {Luis L.} and Zoetendal, {Erwin G.} and Canfora, {Emanuel E.} and Blaak, {Ellen E.}",

note = "Funding Information: This work was supported by NWO the Netherlands Organization of Scientific Research (the ENW-public private partnership fund) and the Carbohydrate Competence Center (CCC). Industrial partners within this partnership included: Avebe, Sensus, Nuscience, and Agrifirm. All funding partners had no involvement in the design, collection, analysis and interpretation of data. Funding Information: We would like to give our thanks to all the participants that were so kind to provide us with the material to build the standardized microbiota for this in vitro model. Additionally, we would like to thank Sanne Verbruggen and Jessica Verhoeven for all their technical support during the TIM-2 experiments at The Laboratory of Maastricht University Brightlands Campus in Venlo. Likewise, we would like to thank Ineke Heikamp-de Jong, who was of great assistance for the DNA isolation experiments and microbial profiling at The Laboratory of Microbiology of Wageningen University & Research. Publisher Copyright: {\textcopyright} 2025",

year = "2025",

month = may,

day = "1",

doi = "10.1016/j.foodres.2025.116271",

language = "English",

volume = "209",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Specific dietary fibers steer toward distal colonic saccharolytic fermentation using the microbiota of individuals with overweight/obesity

AU - van Deuren, Thirza

AU - Umanets, Alexander

AU - Venema, Koen

AU - Moreno, Luis L.

AU - Zoetendal, Erwin G.

AU - Canfora, Emanuel E.

AU - Blaak, Ellen E.

N1 - Funding Information: This work was supported by NWO the Netherlands Organization of Scientific Research (the ENW-public private partnership fund) and the Carbohydrate Competence Center (CCC). Industrial partners within this partnership included: Avebe, Sensus, Nuscience, and Agrifirm. All funding partners had no involvement in the design, collection, analysis and interpretation of data. Funding Information: We would like to give our thanks to all the participants that were so kind to provide us with the material to build the standardized microbiota for this in vitro model. Additionally, we would like to thank Sanne Verbruggen and Jessica Verhoeven for all their technical support during the TIM-2 experiments at The Laboratory of Maastricht University Brightlands Campus in Venlo. Likewise, we would like to thank Ineke Heikamp-de Jong, who was of great assistance for the DNA isolation experiments and microbial profiling at The Laboratory of Microbiology of Wageningen University & Research. Publisher Copyright: © 2025

PY - 2025/5/1

Y1 - 2025/5/1

N2 - Background: Evidence suggests that increased distal short-chain fatty acid (SCFA) production beneficially impacts metabolic health. However, indigestible carbohydrate availability is limited in the distal colon; consequently, microbes shift toward protein fermentation, often linked to adverse metabolic health effects. We aimed to identify specific fiber(s) that promote saccharolytic fermentation in the distal colon and thereby may (partially) inhibit proteolytic fermentation. Methods: Potato-fiber, pectin, and inulin were studied individually and in combination against a high (predigested) protein background using an in vitro model of the colon (TIM-2) inoculated with pooled, standardized fecal microbiota from individuals with overweight/obesity. Microbiota composition and activity were assessed at different timepoints to simulate the travel throughout the colon (proximal: 0-8 h, distal: 8-24 h) and compared to a high protein (HP)_control, receiving only proteins. Results: Fiber addition increased total SCFA production compared to HP_control (52.11 ± 1.49 vs 27.07 ± 0.26 mmol) whereas total branched-chain fatty acids (BCFA; a marker for protein fermentation) production only slightly decreased (3.31 ± 0.10 vs 4.18 ± 0.40 mmol). Combining potato-fiber and pectin led to the highest total and distal SCFA production and distal SCFA:BCFA. Fiber addition attenuated HP-induced increases in several bacterial taxa including Mogibacterium and Coprococcus, independent of fiber type. Additionally, time- and fiber-specific microbial signatures were identified: inulin increased Bifidobacterium (proximal) relative abundance and pectin and/or potato-fiber increased Prevotella 9 (distal) relative abundance. Conclusion: The most marked increase in distal colonic SCFA production was induced by combining potato-fiber and pectin. Further research should elucidate whether this switch toward saccharolytic fermentation translates into beneficial metabolic health effects in humans.

AB - Background: Evidence suggests that increased distal short-chain fatty acid (SCFA) production beneficially impacts metabolic health. However, indigestible carbohydrate availability is limited in the distal colon; consequently, microbes shift toward protein fermentation, often linked to adverse metabolic health effects. We aimed to identify specific fiber(s) that promote saccharolytic fermentation in the distal colon and thereby may (partially) inhibit proteolytic fermentation. Methods: Potato-fiber, pectin, and inulin were studied individually and in combination against a high (predigested) protein background using an in vitro model of the colon (TIM-2) inoculated with pooled, standardized fecal microbiota from individuals with overweight/obesity. Microbiota composition and activity were assessed at different timepoints to simulate the travel throughout the colon (proximal: 0-8 h, distal: 8-24 h) and compared to a high protein (HP)_control, receiving only proteins. Results: Fiber addition increased total SCFA production compared to HP_control (52.11 ± 1.49 vs 27.07 ± 0.26 mmol) whereas total branched-chain fatty acids (BCFA; a marker for protein fermentation) production only slightly decreased (3.31 ± 0.10 vs 4.18 ± 0.40 mmol). Combining potato-fiber and pectin led to the highest total and distal SCFA production and distal SCFA:BCFA. Fiber addition attenuated HP-induced increases in several bacterial taxa including Mogibacterium and Coprococcus, independent of fiber type. Additionally, time- and fiber-specific microbial signatures were identified: inulin increased Bifidobacterium (proximal) relative abundance and pectin and/or potato-fiber increased Prevotella 9 (distal) relative abundance. Conclusion: The most marked increase in distal colonic SCFA production was induced by combining potato-fiber and pectin. Further research should elucidate whether this switch toward saccharolytic fermentation translates into beneficial metabolic health effects in humans.

KW - BCFA

KW - Dietary fibers

KW - Distal fermentation

KW - Microbial fermentation

KW - Proteins

KW - Proximal fermentation

KW - SCFA

U2 - 10.1016/j.foodres.2025.116271

DO - 10.1016/j.foodres.2025.116271

M3 - Article

SN - 0963-9969

VL - 209

JO - Food Research International

JF - Food Research International

M1 - 116271

ER -

Specific dietary fibers steer toward distal colonic saccharolytic fermentation using the microbiota of individuals with overweight/obesity

Abstract

Keywords

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