Estimation of in vitro prebiotic activity of individual and mixed dietary fibres

Background: Epidemiological studies have demonstrated a link between dietary fibre deficiency and prevalence of many “Western diseases” particularly colon related diseases. Many of the health benefits associated with dietary fibre are attributed to their prebiotic effect. However, not all fibres have the same prebiotic potential or the same impact on colon health.Objective: To examine the in vitro fermentation properties of individual and mixed dietary fibres by measuring fermentation byproducts over time.Design: Wheat bran and guar gum were selected for this study. Individual and mixed dietary fibres were added to batch fermentation system and were inoculated with fresh faecal inoculum (n= 4). Positive (inulin) and negative (no substrate) fermenters were also used to determine the differences. The pH of the five fermenters was adjusted to a baseline of 5.5 and 6.8 representing the pH of the proximal and distal sections of the colon respectively. Samples were drawn out of the fermenters at 0, 3, 9 and 24 hours for the analysis of pH, ammonia and short chain fatty acids (SCFAs).Outcomes: There were no significant differences in the pH levels at various time points between fermenters adjusted to pH 5.5 at baseline. However, in fermenters adjusted to pH 6.8 the pH of the fermenter containing wheat bran increased over the time (24h (P = 0.017)) due to production of a high amount of ammonia. The total SCFAs production was greater in fermenters containing combined fibres.Conclusion: There is a large inter-individual variation in the prebiotic effect of all types of dietary fibres, however, in the present study, dietary fibre combinations showed greater prebiotic potential compared with the individual fibres.