Authors:

McKenna Stahl

Date Created:

Not specified

Course Title:

Professor:

Not specified

About Paper:

Human gut bacterial communities are important for digestive health, ultimately impacting overall health. While various factors can impact gut microbiomes, fiber consumption is a key manipulated factor that impacts gut health. Gut microbiota utilize dietary fiber for energy and produce short-chain fatty acids (SCFAs), like butyrate. While fecal in vitro fermentations have shown dependence on fiber type and structure, in vivo effects are not as well characterized. Regular consumption of specific bran types may increase utilization by microbiota while having limited utilization effects for other bran types. This study investigated effects of dietary intervention of sorghum (SB) and wheat brans (WB) on human gut microbiota composition and functionality. Participants (n=3) completed a cross-over study consuming either WB or SB in the form of muffins (20g/day) for two weeks, followed by a two-week washout, before consuming the alternate bran for another two-weeks. Fecal samples were collected before and after each treatment period and used to ferment both bran types and their extracted arabinoxylans (AX) in vitro. Gas, pH, and SCFA production measured fermentation rate. Contrary to the initial hypothesis, consumption of a specific bran type did not always increase general fermentations of bran in vitro, however donor and bran types showed strong effects throughout all in vitro tests. All participants had increased butyrate production in WB fermented samples post-intervention with WB; this trend was only observed with donor 2 when measuring SB fermentation. Though results are complex, bran type displayed specific effects in in vivo and in vitro systems.

Source:

Purdue University / 2023

Topics:

No topics listed

Co-authors:

McKenna Stahl