Defining carbohydrate formulations to steer gut microbiota and colonic fermentation processes to support metabolic, immune and mental health.

The gut microbiome has the capacity to ferment carbohydrates and proteins that escape digestion to produce a wide variety of metabolites that impact the immunity and metabolism of the host. Fermentation of non-digestible carbohydrates (NDCs) produces among others short chain fatty acids, which are important molecules for the health of gut maintenance. The low daily intake of NDCs (i.e., dietary fibers, prebiotics) and consequently their low presence in the colon, may lead to an excessive fermentation of proteins. The breakdown of proteins may produce harmful metabolites such as ammonia, phenols, and branched short chain fatty acids in the colon which are unfavorable for a healthy gut. Western societies are transiting to diets rich in plant-based protein, which are expected to be less digestible and thereby may enter the colon in high quantities. In this project, the effect of different (combinations of) dietary fibers on saccharolytic and proteolytic fermentation will be evaluated using batch fermentation models with human and animal fecal inoculum mimicking a high (plant) protein diet. Three different fibers, chicory inulin, beet root pectin and potato fiber provided by the industrial partners in this project will be in combination with three different proteins ( fava bean, pea and potato protein). To study the impact on saccharolytic and proteolytic fermentation SCFA and BSCFA will be quantify by HPLC. The effect on gut microbiota composition will be studied by 16S rRNA gen sequencing.