The impact of psyllium gelation behaviour on in vitro colonic fermentation properties

Harris, Hannah C., Pereira, Noelia, Koev, Todor ORCID: https://orcid.org/0000-0002-8218-9753, Khimyak, Yaroslav Z. ORCID: https://orcid.org/0000-0003-0424-4128, Yakubov, Gleb E. and Warren, Frederick J. (2023) The impact of psyllium gelation behaviour on in vitro colonic fermentation properties. Food Hydrocolloids, 139. ISSN 0268-005X

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Abstract

Psyllium is a viscous, gel forming fibre with properties that have led it to be used for alleviating gastrointestinal discomfort. We have used previously identified fractions of psyllium with differing flow properties. Fraction 1 (F1) forms a non-gelling solution containing rhamnose. galactose, and arabinose. Fraction 2 (F2) forms a fluid-like gel containing mainly xylose and arabinose, Fraction 3 (F3) has almost identical monosaccharide and linkage composition to F2, but forms an insoluble, self-supporting gel. We performed in vitro batch fermentation experiments seeded with human stool. Metabolomics were performed using 1H NMR, and FISH with calcofluor white and direct red 23 were used to visualise the gels after in vitro fermentation of the fractions. The total amount of gas and short chain fatty acid produced was significantly higher for F1, compared to F2 and F3. F3 gas production was significantly lower than F2, but metabolite production between F2 and F3 did not differ. All fractions preferentially lead to the production of propionate instead of butyrate and were produced in the ratio of 58:35:7, 54:38:8, and 61:33:6 (acetate: propionate: butyrate) for F1, F2, and F3 respectively. Microscopy showed differences in how the fractions broke down and demonstrated the localisation of bacteria on the outer edge of each fraction. These results suggest that for these psyllium fractions the structure is a key factor that determines fermentability. Flow properties may play a role in gas production, suggesting directions for future investigation. Isolated fractions may have clinical benefit above that of unrefined psyllium powder aiding in the treatment of gastrointestinal discomfort.

Item Type:	Article
Additional Information:	Author Acknowledgements: We would like to thank the QIB microscopy team for helping with the microscopy analysis. The authors gratefully acknowledge the support of the Biotechnology and Biological Sciences Research Council (BBSRC). This research was funded by the BBSRC Institute Strategic Programme (ISP) Food Innovation and Health BB/R012512/1 and its constituent projects (BBS/E/F/000PR10343, BS/E/F/000PR10346). G.E.Y. acknowledges the financial support from the BBSRC grant BB/T006404/1. Dr Yi Ren is gratefully acknowledged for her help with preparation of fractionated samples. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Faculty \ School:	Faculty of Science > School of Pharmacy (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Pharmaceutical Materials and Soft Matter
Depositing User:	LivePure Connector
Date Deposited:	07 Feb 2023 17:30
Last Modified:	21 Oct 2024 23:59
URI:	https://ueaeprints.uea.ac.uk/id/eprint/91070
DOI:	10.1016/j.foodhyd.2023.108543

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