Lingmin Tian1, Jan Scholte2, Klaudyna Borewicz3, Bartholomeus van den Bogert3, Hauke Smidt3, Anton J W Scheurink2, Harry Gruppen1, Henk A Schols4. 1. Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands. 2. Groningen Institute for Evolutionary Life Science, University of Groningen, Groningen, The Netherlands. 3. Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands. 4. Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands. henk.schols@wur.nl.
Abstract
SCOPE: We aimed to investigate and compare the effects of four types of pectins on dietary fiber (DF) fermentation, microbiota composition, and short chain fatty acid (SCFA) production throughout the large intestine in rats. METHODS AND RESULTS: Male Wistar rats were given diets supplemented with or without 3% structurally different pectins for 7 weeks. Different fermentation patterns of pectins and different location of fermentation of pectin and diet arabinoxylans (AXs) in the large intestine were observed. During cecal fermentation, sugar beet pectin significantly stimulated Lactobacillus (p < 0.01) and Lachnospiraceae (p < 0.05). The stimulating effects of sugar beet pectin on these two groups of microbes are stronger than both other pectins. In the cecum, low-methyl esterified citrus pectin and complex soy pectin increased (p < 0.05) the production of total SCFAs, propionate and butyrate, whereas high-methyl esterified pectin and sugar beet pectin did not. The fermentation patterns of cereal AXs in the cecum were significantly different upon supplementation of different pectins. These differences, however, became smaller in the colon due to an enhanced fermentation of the remaining DFs. CONCLUSION: Dietary supplementation of pectin is a potential strategy to modulate the location of fermentation of DFs, and consequently microbiota composition and SCFA production for health-promoting effects.
SCOPE: We aimed to investigate and compare the effects of four types of pectins on dietary fiber (DF) fermentation, microbiota composition, and short chain fatty acid (SCFA) production throughout the large intestine in rats. METHODS AND RESULTS: Male Wistar rats were given diets supplemented with or without 3% structurally different pectins for 7 weeks. Different fermentation patterns of pectins and different location of fermentation of pectin and diet arabinoxylans (AXs) in the large intestine were observed. During cecal fermentation, sugar beet pectin significantly stimulated Lactobacillus (p < 0.01) and Lachnospiraceae (p < 0.05). The stimulating effects of sugar beet pectin on these two groups of microbes are stronger than both other pectins. In the cecum, low-methyl esterified citrus pectin and complex soy pectin increased (p < 0.05) the production of total SCFAs, propionate and butyrate, whereas high-methyl esterified pectin and sugar beet pectin did not. The fermentation patterns of cereal AXs in the cecum were significantly different upon supplementation of different pectins. These differences, however, became smaller in the colon due to an enhanced fermentation of the remaining DFs. CONCLUSION: Dietary supplementation of pectin is a potential strategy to modulate the location of fermentation of DFs, and consequently microbiota composition and SCFA production for health-promoting effects.
Authors: Marcelle J van der Waals; Siavash Atashgahi; Ulisses Nunes da Rocha; Bas M van der Zaan; Hauke Smidt; Jan Gerritse Journal: Appl Microbiol Biotechnol Date: 2017-03-20 Impact factor: 4.813
Authors: Henk J van Lingen; Joan E Edwards; Jueeli D Vaidya; Sanne van Gastelen; Edoardo Saccenti; Bartholomeus van den Bogert; André Bannink; Hauke Smidt; Caroline M Plugge; Jan Dijkstra Journal: Front Microbiol Date: 2017-03-17 Impact factor: 5.640
Authors: Dennis Versluis; Teresita de J Bello González; Erwin G Zoetendal; Mark W J van Passel; Hauke Smidt Journal: PLoS One Date: 2019-01-17 Impact factor: 3.240
Authors: Martin Beukema; Renate Akkerman; Éva Jermendi; Taco Koster; Anne Laskewitz; Chunli Kong; Henk A Schols; Marijke M Faas; Paul de Vos Journal: Mol Nutr Food Res Date: 2021-08-16 Impact factor: 6.575
Authors: Lara M Paulo; Javier Ramiro-Garcia; Simon van Mourik; Alfons J M Stams; Diana Z Sousa Journal: Front Microbiol Date: 2017-07-18 Impact factor: 5.640
Authors: Ran An; Ellen Wilms; Agnieszka Smolinska; Gerben D A Hermes; Ad A M Masclee; Paul de Vos; Henk A Schols; Frederik J van Schooten; Hauke Smidt; Daisy M A E Jonkers; Erwin G Zoetendal; Freddy J Troost Journal: Nutrients Date: 2019-09-12 Impact factor: 5.717