Prebiotic Dietary Fibers: Evaluation Of Fermentability And Prebiotic Potential

Abstract

Many dietary fibers are prebiotic, serving as an energy source for the gut microbiota. Prebiotic dietary fibers are fermented in the distal colon resulting in the production of gas and short chain fatty acids, and promotes the growth of beneficial microbes. The production of short chain fatty acids lowers the pH of the colon which has been correlated with lower rates of colon cancer, improved mineral absorption, and a decrease in pathogenic microorganisms. Because the prebiotic effects of fibers differ based on the fermentation source, it is important to assess the prebiotic effects and capacity of all prebiotic fibers. This thesis contains two studies assessing the prebiotic effects of different fiber sources including oat-based fibers, xylooligosaccharides, and several novel type 4 resistant starches.