Journal: Nutrients

Article Title: The Potential of Pectins to Modulate the Human Gut Microbiota Evaluated by In Vitro Fermentation: A Systematic Review

doi: 10.3390/nu14173629

Figure Lengend Snippet: Batch fermentation studies with human gut microbiota; (n = 31; 27 single donor and 4 with pooled samples (healthy vs. specific population).

Article Snippet: Yang, 2013 [ ] , 15 adult patients (age ND) , Pectin (TIC gums, White Marsh, MD, USA): 35% polymeric uronic acid residues, DM 72%, MW peak at 9.4 × 10 5 , and 38% free glucose; botanical origin ND , Guar gum (TIC gums, White Marsh, MD, USA), agave inulin (Ciranda, Hudson, WI, USA), corn RS2 (70% high amylose, Cargill, Cedar Rapids, IA, USA), oat β-glucan (Quaker, Chicago, IL, USA), corn arabinoxylan (AX, Bunge Milling, Danville, IL, USA) , 1% w/v ; 0 and 12 h. , ↑ Actinobacteria (highest with pectin) and Proteobacteria, ↓ Bacteroidetes and Firmicutes (greatest with pectin), ↑ Bifidobacterium (greatest with pectin) and Collinsella (inulin > pectin > others), and ↓ Blautia (RS2 < guar gum < pectin < others) and Bacteroides (pectin ≤ inulin < others). ↑ total SCFA, ACE (pectin similar to all others), PRO (pectin ≤ inulin < AX = β-glucan ≤ RS2 ≤ guar gum), and BUT (RS2 ≤ pectin = AX ≤ β-glucan ≤ guar gum ≤ inulin)..

Techniques: Amplification, Sequencing, Variant Assay, Produced, Concentration Assay, Bacteria, Comparison, Control, Starch, Activity Assay, Methylation, Modification, Guar Gum, Isolation