In Vitro Physiological Properties of Difructose Anhydride I Prepared from Inulin by Inulin Fructotransferase

Difructose anhydride I (DFA-I) is a prospective prebiotic whose physiological functions have yet to be elucidated. This study aimed to delineate the physiological role of DFA-I, highlighting its nondigestibility and subsequent fermentation by human fecal microbiota. Our findings underscore the potential of DFA-I to enhance the production of short-chain fatty acids (SCFAs), notably butyric acid (7.69 mM after 48 h fermentation period), and lower pH. The augmentation in SCFA concentration and the decrease in pH coincide with the proliferation of beneficial bacteria, including Macromonas, Megasphaera, and Bifidobacterium, and concurrently suppress the growth of potentially harmful Escherichia-Shigella. The observed modulation of gut microbiota and the concurrent elevation of butyric acid, recognized for its anti-inflammatory properties and contributions to gut health, suggest that DFA-I possesses prebiotic potential. These insights position DFA-I as a candidate for a functional food ingredient, offering promise for the enhancement of gastrointestinal health and the prophylaxis of associated pathologies.