The effects of commonly consumed dietary fibres on the gut microbiome and its fibre fermentative capacity in adults with inflammatory bowel disease in remission

Gerasimidis, K. et al. (2022) The effects of commonly consumed dietary fibres on the gut microbiome and its fibre fermentative capacity in adults with inflammatory bowel disease in remission. Nutrients, 14(5), 1053. (doi: 10.3390/nu14051053) (PMID:35268028) (PMCID:PMC8912623)

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Introduction: It has been suggested that the gut microbiome of patients with inflammatory bowel disease (IBD) is unable to ferment dietary fibre. This project explored the in vitro effect of fibre fermentation on production of short-chain fatty acids (SCFA) and on microbiome composition. Methods: Faecal samples were collected from 40 adults (>16 y) with IBD (n = 20 with Crohn’s disease and n = 20 with ulcerative colitis) in clinical remission and 20 healthy controls (HC). In vitro batch culture fermentations were carried out using as substrates maize starch, apple pectin, raftilose, wheat bran, α cellulose and a mixture of these five fibres. SCFA concentration (umol/g) was quantified with gas chromatography and microbiome was profiled with 16S rRNA sequencing. Results: Fibre fermentation did not correct the baseline microbial dysbiosis or lower diversity seen in either patients with CD or UC. For all fibres, up to 51% of baseline ASVs or genera changed in abundance in HC. In patients with IBD, fermentation of fibre substrates had no effect on species or genera abundance. Production of SCFA varied among the different fibre substrates but this was not different between the two IBD groups and compared to HC after either 5 or 24 h fermentation. Conclusions: Despite extensive microbial dysbiosis, patients with IBD have a similar capacity to ferment fibre and release SCFA as HC. Fibre supplementation alone may be unlikely to restore to a healthy status the compositional shifts characteristic of the IBD microbiome.

Item Type:Articles
Glasgow Author(s) Enlighten ID:Nichols, Mr Ben and Gerasimidis, Professor Konstantinos and Hansen, Dr Richard and Russell, Dr Richard and MCGOWAN, Mhairi and Svolos, Dr Vaios and Papadopoulou, Ms Rodanthi and Gaya, Mr Daniel
Creator Roles:
Gerasimidis, K.Conceptualization, Formal analysis, Data curation, Writing – original draft, Supervision, Funding acquisition, Writing – review and editing
Nichols, B.Formal analysis, Data curation, Writing – original draft, Writing – review and editing
McGowan, M.Methodology, Writing – review and editing
Svolos, V.Methodology, Writing – review and editing
Papadopoulou, R.Methodology, Writing – review and editing
Hansen, R.Conceptualization, Writing – review and editing
Russell, R. K.Conceptualization, Writing – review and editing
Gaya, D. R.Conceptualization, Data curation, Supervision, Writing – review and editing
Authors: Gerasimidis, K., Nichols, B., McGowan, M., Svolos, V., Papadopoulou, R., Kokkorou, M., Rebull, M., Gonzalez, T. B., Hansen, R., Russell, R. K., and Gaya, D. R.
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:Nutrients
ISSN (Online):2072-6643
Published Online:02 March 2022
Copyright Holders:Copyright © 2022 The Authors
First Published:First published in Nutrients 14(5): 1053
Publisher Policy:Reproduced under a Creative Commons License

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Project CodeAward NoProject NamePrincipal InvestigatorFunder's NameFunder RefLead Dept
300280The Role of Dietary D-serine in Health and DiseaseAndrew RoeBiotechnology and Biological Sciences Research Council (BBSRC)BB/R006539/1III - Bacteriology