Comparison of Different Soluble Dietary Fibers during the In Vitro Fermentation Process

IF 5.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2021-05-05 DOI:10.1021/acs.jafc.1c00237

Junying Bai, Yan Li, Tingting Li, Wenhui Zhang, Mingcong Fan, Kuiliang Zhang, Haifeng Qian, Hui Zhang, Xiguang Qi, Li Wang*

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引用次数: 18

Abstract

Soluble dietary fibers being fermented by gut microbiota constitute a pivotal prerequisite for soluble dietary fibers exhibiting physiological functions. However, the relationship between fiber type and gut microbiota metabolism remains unclear. The purpose of this study was to investigate and compare the effect of fiber types on short-chain fatty acid (SCFA) biosynthesis in a simulated colon. Results showed that different soluble dietary fibers caused distinct metabolic profiles both in SCFAs and organic acids. Further analysis revealed that the SCFA biosynthesis pathway was related to the chain structure of fiber polysaccharides. Moreover, the microbial community structure showed substantial difference among experimental groups. Parabacteroides was substantially elevated in the resistant starch group, while Lactobacillus was the predominant genus in other groups. Correlation analysis further revealed that SCFA biosynthesis was correlated with microbial taxa at different taxonomic levels. Totally, the present study provided an insight into targeted intervention of gut microorganisms for dictating SCFA and organic acid production.

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不同可溶性膳食纤维体外发酵过程的比较

可溶性膳食纤维被肠道菌群发酵是可溶性膳食纤维发挥生理功能的关键前提。然而，纤维类型与肠道微生物群代谢之间的关系尚不清楚。本研究的目的是研究和比较纤维类型对模拟结肠中短链脂肪酸(SCFA)生物合成的影响。结果表明，不同可溶性膳食纤维对短链脂肪酸和有机酸的代谢有不同的影响。进一步分析表明，短链脂肪酸生物合成途径与纤维多糖的链结构有关。各组间微生物群落结构也存在较大差异。在抗性淀粉组中，拟芽孢杆菌的数量显著增加，而在其他组中，乳杆菌是优势属。相关分析进一步表明，SCFA生物合成与不同分类水平的微生物类群存在相关性。总的来说，本研究为肠道微生物对SCFA和有机酸生产的定向干预提供了深入的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.