Fermentation capacities of fructan- and pectin-rich by-products and purified fractions via an in vitro piglet faecal model.

BACKGROUND: Dietary strategies such as the inclusion of prebiotics have been suggested for modulating intestinal microbiota. In piglets, this strategy could result in a reduction of post-weaning-associated disorders and the use of antibiotics. To date, mainly purified fractions have been tested for their prebiotic effects at weaning while trials of potential health-promoting effects of products and corresponding by-products remain rare. In this study, fructan- and pectin-based ingredients have been tested in a two-step in vitro model for their fermentation kinetics as well as for their short-chain fatty acid production and microbiota profiles in fermentation broth as indicators for their prebiotic activity.
RESULTS: Chicory root, in contrast to chicory pulp, exhibited an extensive and rapid fermentation similar to inulin and oligofructose, although butyrate levels of root and pulp did not reach those of the purified fractions. Chicory pulp showed higher relative levels of Lactobacillus spp., Bifidobacterium spp., Clostridium cluster IV and butyryl-CoA:acetate-CoA transferase gene abundance compared to chicory root. Sugar beet pulp, orange and citrus by-products displayed extensive gas fermentation patterns, equivalent to those of purified pectin, and revealed an elevated butyrate production compared to purified pectin. Moreover, several orange and citrus by-products displayed significantly higher relative levels of Bifidobacterium spp. in comparison to purified pectin.
CONCLUSIONS: Chicory root and pulp as well as orange and citrus by-products appear to be promising ingredients for piglet diets for modulating intestinal fermentation for health purposes.