Prebiotic Potential of a Maize-Based Soluble Fibre and Impact of Dose on the Human Gut Microbiota

Abstract

Dietary management of the human gut microbiota towards a more beneficial composition is one approach that may improve host health. To date, a large number of human intervention studies have demonstrated that dietary consumption of certain food products can result in significant changes in the composition of the gut microbiota i.e. the prebiotic concept. Thus the prebiotic effect is now established as a dietary approach to increase beneficial gut bacteria and it has been associated with modulation of health biomarkers and modulation of the immune system. Promitor™ Soluble Corn Fibre (SCF) is a well-known maize-derived source of dietary fibre with potential selective fermentation properties. Our aim was to determine the optimum prebiotic dose of tolerance, desired changes to microbiota and fermentation of SCF in healthy adult subjects. A double-blind, randomised, parallel study was completed where volunteers (n = 8/treatment group) consumed 8, 14 or 21 g from SCF (6, 12 and 18 g/fibre delivered respectively) over 14-d. Over the range of doses studied, SCF was well tolerated Numbers of bifidobacteria were significantly higher for the 6 g/fibre/day compared to 12g and 18g/fibre delivered/day (mean 9.25 and 9.73 Log10 cells/g fresh faeces in the pre-treatment and treatment periods respectively). Such a numerical change of 0.5 Log10 bifidobacteria/g fresh faeces is consistent with those changes observed for inulin-type fructans, which are recognised prebiotics. A possible prebiotic effect of SCF was therefore demonstrated by its stimulation of bifidobacteria numbers in the overall gut microbiota during a short-term intervention.

In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology

“…To evaluate the prebiotic activity, it is necessary to analyse the evolution of the bacterial populations in the presence of the substrate being tested (Costabile et al, 2016). The behaviour of different bacteria in the fermentation could be monitored in mixed cultures due to synergistic, antagonistic and/or competitive effects (Mandalari et al, 2007).…”

“…and Lactobacillus spp., as both genera are viewed as positive for host health and have a long history of use as probiotics (Hughes et al, 2007). A number of methods have been used to evaluate the prebiotic properties of a potential substrate (Costabile et al, 2016;Costabile et al, 2015;Likotrafiti et al, 2014;Sarbini et al, 2014). For a rapid comparative evaluation, batch fermentation vessels inoculated with faecal slurries are useful as they represent the diverse gut microflora (Connolly et al, 2010;Gómez et al, 2010;Likotrafiti et al, 2014).…”

Microbiome engineering: Current applications and its future

“…Humans Supply of galactooligosaccharide and soluble corn fiber [20] Promote host health • Selective fermentation to produce SCFAs;…”

Slowly Digestible‐ and Non‐Digestible α‐Glucans: An Enzymatic Approach to Starch Modification and Nutritional Effects

“…Health‐associated effects of prebiotics include reduction in infectious and antibiotic‐associated diarrhea, reduction of inflammatory bowel disease, prevention of colon cancer, enhanced bioavailability and uptake of minerals, lowered risk factors for cardiovascular disease and enhanced satiety and weight loss to prevent risk for obesity . However, overdose can cause intestinal bloating, pain, flatulence, or diarrhea …”