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Research Article | Open Access

The specificity of ten non-digestible carbohydrates to enhance butyrate-producing bacteria and butyrate production in vitro fermentation

Jingjing Xua, Ruyue Wanga, Weibao Liua, Zhongwei Yina, Jianrong Wua, Xun Yub, Wen Wangb, Hongtao Zhanga, Zhitao Lia, Minjie Gaoa, Li Zhuc, Xiaobei Zhana( )
Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
Wuxi Second People's Hospital, Wuxi 214125, China
L & F Biotech. Ltd. 7144 Collister Dr. Burnaby BC V5A3P6, Canada

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Butyrate and butyrate-producing bacteria are important indicators of gut microbial metabolism in human health. Ten non-digestible carbohydrates (NDCs), including inulin, fructooligosaccharide (FOS), oats β-glucans (OGS), oats β-glucan oligosaccharides (OGOS), Astragalus polysaccharides (APS), Astragalus oligosaccharides (AOS), xanthan gum oligosaccharides (XGOS), gellan gum oligosaccharides (GGOS), curdlan oligosaccharides (COS), and pullulan oligosaccharides (POS) were used to investigate NDC specificity in modulating butyrate-producing bacteria and butyrate production in 48-h in vitro fermentation studies in combination with fecal inocula from 7 healthy donors and 11 patients with type 2 diabetes (T2D). We observed that the amount of these ten NDCs utilized depended on NDC structure and inter-individual gut microbial differences. XGOS and GGOS fermentations significantly increased butyrate-producing bacteria (especially f_Lachnospiraceae) and butyric acid production. Furthermore, XGOS and GGOS fermentations showed a better ability to consistently modulate gut microbiota composition and metabolic properties between individuals of healthy donors or T2D patients when compared to inulin, FOS, APS, AOS, OGS, OGOS, COS and POS fermentation. This research indicated that xanthan gum and gellan gum oligosaccharides have strong specificity to enhance butyrate-producing bacteria and butyrate production.

Keywords

Non-digestible carbohydratesGut microbiotaButyric acidButyrate-producing bacteria

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Food Science and Human Wellness
Volume 12 Issue 6,
November 2023
Pages 2344-2354
DOI: 10.1016/j.fshw.2023.03.038
Cite this article:
Xu J, Wang R, Liu W, et al. The specificity of ten non-digestible carbohydrates to enhance butyrate-producing bacteria and butyrate production in vitro fermentation. Food Science and Human Wellness, 2023, 12(6): 2344-2354. https://doi.org/10.1016/j.fshw.2023.03.038

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Received: 25 November 2021
Revised: 22 December 2021
Accepted: 11 March 2022
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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