Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing†

Abstract

Insoluble dietary fibers are typically known to be poorly fermented in the large intestine. However, their value may be high as evidence shows that important butyrogenic bacteria preferentially utilize insoluble substrates to support their energy needs. The objective of this study was to increase fermentability of an insoluble bran fiber (pearl millet) while keeping it mostly insoluble to promote bacteria in the community that rely on fermentable insoluble dietary fibers. Following pretests with different processing methods, a combination of microwave and enzymatic treatments were applied to isolated pearl millet fiber to increase its accessibility of gut bacteria. In vitro human fecal fermentation was conducted and analyses were made for short chain fatty acids and microbiota changes. Combined microwave and enzymatic processing increased the amount of insoluble fiber fermented in vitro from 36 to 59% of total dietary fiber, with a minor increase in soluble fiber (8%). Microwave/enzymatic processing doubled butyrate production and almost tripled acetate production at 6 h fermentation compared to the native millet fiber. 16S rRNA gene sequencing showed that the processing promoted a significant increase in Firmicutes/Bacteroidetes ratio compared to the native fiber with relative abundance increases in Blautia and Copprococcus genera and a decrease in Bacteroidetes. Overall, these data show that processing techniques can be used to increase the value of insoluble fiber, presumably by increasing accessibility of the fiber to degrading bacteria, and to support Firmicutes that preferentially compete on insoluble fibers.