Effects of the <i>in vitro</i> fermentation of oligofructose and inulin by bacteria growing in the human large intestine

TLDR

Oligofructose and inulin are dietary fibers that may enhance gut microbiota composition and improve Western diet quality. The study compared the fermentability of oligofructose and inulin to reference carbohydrates by measuring bacterial end‑product formation in batch cultures. Oligofructose and inulin were fermented by gut bacteria, preferentially stimulating Bifidobacterium growth while keeping pathogen levels low, and Bifidobacterium infantis growth inhibited *E.

Abstract

The in vitro fermentability of oligofructose and inulin was compared with a range of reference carbohydrates by measuring bacterial end‐product formation in batch culture. Short chain fatty acid and gas formation indicated that these substrates, which occur naturally in the diet and reach the colon in a largely intact form, were utilized by mixed populations of gut bacteria. Bacterial growth data showed that oligofructose and inulin exerted a preferential stimulatory effect on numbers of the health‐promoting genus Bifidobacterium , whilst maintaining populations of potential pathogens ( Escherichia coli , Clostridium ) at relatively low levels. Pure culture studies confirmed the enhanced ability of bifidobacteria to utilize these substrates in comparison with glucose. Batch culture experiments demonstrated that the growth of Bifidobacterium infantis had an inhibitory effect towards E. coli and Clostridium perfringens. Potentially, an increase in the concentration of these substrates in the diet may therefore improve the composition of the large intestinal microflora and have positive effects on the quality of the Western diet.