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Foods 2015, 4(3), 349-358; doi:10.3390/foods4030349

Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System

1
Department of Food Science and Nutrition, University of Minnesota—Twin Cities 1334 Eckles Ave St. Paul, MN 55108, USA
2
Novartis Consumer Health, Inc. 200 Kimball Drive Parsippany, NJ 07054-0622, USA
3
Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois—Urbana-Champaign 1207 West Gregory Drive Urbana, IL 61801, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Felix Barron
Received: 21 June 2015 / Revised: 12 August 2015 / Accepted: 18 August 2015 / Published: 21 August 2015
(This article belongs to the Special Issue Fermented Foods and Probiotics)
View Full-Text   |   Download PDF [391 KB, uploaded 25 August 2015]   |  

Abstract

Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. Although these bacteria can be consumed as probiotics, they can also be produced in the gut by bacteria, and are then called prebiotics. The primary objective of this in vitro study was to quantitatively analyze at the genus level how two dietary fibers, wheat dextrin (WD) and partially hydrolyzed guar gum (PHGG) changed the levels of these two gut bacteria at 12 and 24 h, via real time qualitative polymerase chain reaction (qPCR). Secondary objectives were changes in fecal pH, short chain fatty acids (SCFAs) and total gas volume produced. At 12 h WD was more bifidogenic (9.50 CFU log10/mL) than PHGG (9.30 CFU log10/mL) (p = 0.052), and also at 24 h WD (9.41 CFU log10/mL) compared with PHGG (9.27 CFU log10/mL) (p = 0.043). WD produced less total SCFAs at both 12 and 24 h than PHGG, and produced significantly lower amounts of gas at 12 and 24 h (p < 0.001). Both PHGG and WD also promoted growth of Lactobacilli when measured at 12 and 24 h compared with the 0 h analysis, indicating that both fibers are lactogenic. These results demonstrate the prebiotic effect of WD and PHGG. Based on fermentation kinetics, PHGG is more rapidly fermented than WD, and both fibers show prebiotic effects as early as 12 h. View Full-Text
Keywords: SCFA; butyrate; Lactobacillus; Bifidobacterium; prebiotic SCFA; butyrate; Lactobacillus; Bifidobacterium; prebiotic
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Carlson, J.; Hospattankar, A.; Deng, P.; Swanson, K.; Slavin, J. Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System. Foods 2015, 4, 349-358.

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