Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro: a systematic scoping review and secondary analysis

Harris, H. C., Morrison, D. J. and Edwards, C. A. (2021) Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro: a systematic scoping review and secondary analysis. Critical Reviews in Food Science and Nutrition, 61(22), pp. 3892-3903. (doi: 10.1080/10408398.2020.1809991) (PMID:32865002)

Abstract

Short chain fatty acids (SCFA) are produced by bacterial fermentation of non-digestible carbohydrates (NDC) and have many potential tissue and SCFA specific actions, from providing fuel for colonic cells to appetite regulation. Many studies have described the fermentation of different carbohydrates, often using in vitro batch culture. As evidence-based critical evaluation of substrates selectively promoting production of individual SCFA is lacking, we performed a systematic scoping literature review. Databases were searched to identify relevant papers published between 1900 and 12/06/2016. Search terms included In vitro batch fermentation and In vitro short chain fatty acid production. Articles were considered for essential criteria allowing equivalent comparison of SCFA between NDC. Seventy seven articles were included in the final analysis examining 29 different carbohydrates. After 24-hour fermentation, galacto-oligosaccharide ranked highest for butyrate and total SCFA production and second for acetate production. Rhamnose ranked highest for propionate production. The lowest SCFA production was observed for kiwi fiber, polydextrose, and cellulose. This review demonstrates that choosing a substrate to selectively enhance a specific SCFA is difficult, and the molar proportion of each SCFA produced by individual substrates may be misleading. Instead the rate and ratio of SCFA production should be evaluated in parallel.

• Item Type: Articles
• Additional Information: Funding: BB/H532091/1.
• Status: Published
• Refereed: Yes
• Glasgow Author(s) Enlighten ID: Morrison, Professor Douglas and Edwards, Professor Christine and Harris, Hannah
• Authors: Harris, H. C., Morrison, D. J., and Edwards, C. A.
• College/School: College of Medical Veterinary and Life Sciences; College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing; College of Science and Engineering > Scottish Universities Environmental Research Centre
• Journal Name: Critical Reviews in Food Science and Nutrition
• Publisher: Taylor and Francis
• ISSN: 1040-8398
• ISSN (Online): 1549-7852
• Published Online: 31 August 2020
• Copyright Holders: Copyright © 2020 Taylor and Francis Group, LLC
• First Published: First published in Critical Reviews in Food Science and Nutrition 61(22): 3892-3903
• Publisher Policy: Reproduced in accordance with the publisher copyright policy