<p>The most common food and
supplement prebiotic fiber is inulin – most commonly extracted from chicory
root. Fructo-oligosaccharide (FOS) is a smaller version of inulin, both
containing mainly fructose units with β-1,2 linkages. FOS/inulin has been used,
and studied, as a prebiotic for decades. The potential of alternative
prebiotics intrinsic in whole foods, such as in tubers, grains, vegetables, and
pulses – the world’s most common staple crops – are not as commonly recognized
as prebiotics, though have this potential if fermentable in the gut. If such alternative
sources of prebiotic ingredients could be established it would allow for
cheaper, possibly more effective, and more diverse food product development
options beyond FOS/inulin. </p>
<p>This study
demonstrates the potential of tubers, grains, and pulses as prebiotics in
relation to their <i>in vitro</i> human
fecal fermentation rate, short chain fatty acid (SCFA) production, and
microbiota indicators of alpha diversity and impact on key bacterial genera.
Fecal samples were obtained from three diverse healthy human donors and used as
the initial bacterial inoculum to simulate conditions in the human gut (colon).
Substrates (n=35), after undergoing an upper gastrointestinal tract simulated
digestion, were fermented by each individual donors’ inoculum separately, and
measurements after 6, 12, and 24 h of fermentation were made on gas production,
SCFA metabolite production, and microbiome composition. </p>
<p>The results of this study
establish high fermentability and potential prebiotic effects of dietary fibers
from tubers, grains, and pulses. Whole foods, ground and cooked the same way,
produced dietary fibers that were largely insoluble, but surprisingly
fermentable with high SCFA levels, mostly slow fermentation profiles indicating
high tolerability, and mostly promoting diverse microbiota responses compared
to FOS. Generally, whole food fibers had higher fermentability than similar
isolated fibers. Overall, the processing steps, such as atmospheric or pressure
cooking, tested in some pulses did not detract, or add to, the prebiotic
abilities of the substrates. Each food fiber substrate had unique effects on
the gut microbiota parameters tested. Gut microbiome compositional responses to
the same substrate varied significantly among the three donors, but notably
SCFA metabolite responses were similar among donors. </p>
| Identifer | oai:union.ndltd.org:purdue.edu/oai:figshare.com:article/13368740 |
| Date | 11 December 2020 |
| Creators | Ahmad Enosh Kazem (9760571) |
| Source Sets | Purdue University |
| Detected Language | English |
| Type | Text, Thesis |
| Rights | CC BY 4.0 |
| Relation | https://figshare.com/articles/thesis/PREBIOTIC_POTENTIAL_OF_A_WIDE_SELECTION_OF_TUBERS_GRAINS_AND_PULSES_IN_COMPARISON_TO_FRUCTO-OLIGOSACCHARIDE/13368740 |
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