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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: | Publisher Copyright: © 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license. http://creativecommons.org/licenses/by/4.0/ |
| Uncontrolled Keywords: | fermentation,hydrogel,metabolites,psyllium,food science,general chemistry,general chemical engineering ,/dk/atira/pure/subjectarea/asjc/1100/1106 |
| Faculty \ School: | Faculty of Science > School of Pharmacy (former - to 2024) |
| UEA Research Groups: | Faculty of Science > Research Groups > Pharmaceutical Materials and Soft Matter (former - to 2025) Faculty of Science > Research Groups > Physical Chemistry and Pharmaceutics |
| Related URLs: | |
| Depositing User: | LivePure Connector |
| Date Deposited: | 07 Feb 2023 17:30 |
| Last Modified: | 08 Sep 2026 13:13 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/91070 |
| DOI: | 10.1016/j.foodhyd.2023.108543 |
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