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• W2978412705 abstract "Purpose: Bacteria in the gut ferment dietary fiber to produce gas and SCFAs mainly acetate, propionate, and butyrate. Too much gas in the gut is undesirable, resulting in distension, pain, and flatulence. SCFAs decrease the pH of the intestinal lumen, which may enhance mineral absorption and optimize the microflora. The current study was undertaken to examine the relationship among fermentation patterns, pH, gas volume, hydrogen concentration, and SCFAs with wheat dextrin (WD), psyllium (PS) and inulin using an in vitro fermentation system. Methods: Estimation of fiber fermentation was done using an established in vitro fermentation method. Three fibers were compared: WD, PS, and inulin. Fibers were inoculated with human feces pooled from donors. A control treatment with no added fiber was used. Glucose served as a positive control. All treatments were run in triplicate and time points of 0, 4, 8, 12, and 24 hours were chosen to observe pH, gas volume, hydrogen concentration, and SCFA production. For all measurements ANOVA and Tukey's studentized range test were performed using SAS 9.1. Results: All fiber treatments had a significantly lower pH than the control at hour 4 (P= 0.0001). Between hours 4 and 8, pH dropped dramatically for inulin, while the pH of PS and WD decreased steadily through out the entire fermentation. At hour 24, the pH of WD and inulin were significantly lower than PS (P= 0.0001). Inulin had the only substantial gas volume prior to hour 8. In all, inulin produced the highest volume of gas and PS the lowest (P= 0.0001). Inulin also had the highest hydrogen concentration at hours 8, 12, and 24 (P= 0.0001). In contrast, hydrogen concentrations of PS and WD did not vary from the control at hours 4, 12, and 24. The highest amount of total SCFAs at 24 hours was produced by WD with PS having the lowest (P= 0.0013). The amount of acetate produced was similar for all fibers. Propionate production was highest in WD, while inulin created the most butyrate. Variations in the SCFA ratios were observed. The proportion of acetate, propionate, and butyrate for inulin (46:27:27) was different from PS (42:43:15), and WD (40:49:11) at 24 hours. Conclusion: Overall, an inverse relationship was observed between SCFA production and pH with all three fibers. A direct association between total SCFA production and gas volume was seen with inulin alone. The rate of fermentation for inulin was faster and peaked between 4 and 8 hours as compared with PS and WD, which had peak fermentation rates between 8 and 12 hours. Differences in fermentation rate, gas production, and SCFA formation among WD, PS, and inulin may affect their tolerability and have therapeutic implications in digestive conditions, especially in the distal colon." @default.
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• W2978412705 date "2008-09-01" @default.
• W2978412705 modified "2023-10-15" @default.
• W2978412705 title "Wheat Dextrin, Psyllium, and Inulin Produce Distinct Short-Chain Fatty Acid (SCFA) Profiles, Fermentation Patterns, and Gas Volumes In Vitro" @default.
• W2978412705 doi "https://doi.org/10.14309/00000434-200809001-00449" @default.
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