Blecksmith Sarah E, Kalanetra Karen M, Weng Cheng-Yu, Suarez Christopher, Sitepu Irnayuli R, Tang Yirui, Ehlers Cheang Shawn, Jiang Sophia, Cernioglo Karina, Damian-Medina Karla, Smilowitz Jennifer T, Lebrilla Carlito B, Mills David A, Lemay Danielle G
Department of Food Science and Technology, University of California, Davis, Davis, California, USA.
Department of Nutrition, University of California, Davis, Davis, California, USA.
Food Funct. 2025 Sep 8. doi: 10.1039/d5fo00947b.
To determine the fermentation capacity of gut microbiomes with diverse plant carbohydrate active enzyme (CAZyme) repertoires, we collected fecal samples from 18 healthy adults who reported consuming at least 5 different fruits and vegetables daily and conducted shotgun metagenome analysis. Five fecal samples with the most diverse CAZymes were then fermented with 7 different fibers selected for their unique monosaccharide profiles-banana, kale,13-bean soup, flax, coconut flour, MS Prebiotic (resistant starch) and Sunfiber (guar gum)-for 72 hours. Samples were collected at 4 timepoints for 16S sequencing, and pH, SCFAs, and monosaccharide measurements. The largest changes in pH, microbial diversity, monosaccharides, and short chain fatty acids (SCFAs) occurred in the first 24 hours of fermentation. SCFA production was highest with flax and lowest with coconut flour. Fermentation patterns ranged from little change to primary degradation (liberated monosaccharides) to robust production of SCFAs. Abundance of , , and correlated with the highest fermentation, , , and with the lowest. Samples from three of the participants were more responsive than the other two. The donor-specific and fiber-specific responses seen in our study indicate that dietary guidance to consume 5 servings of fruits and vegetables per day may not be enough to ensure that our gut microbiota is capable of unlocking all of fiber's benefits.
为了确定具有不同植物碳水化合物活性酶（CAZyme）库的肠道微生物群的发酵能力，我们收集了18名健康成年人的粪便样本，这些人报告每天至少食用5种不同的水果和蔬菜，并进行了鸟枪法宏基因组分析。然后，选择了具有最丰富CAZyme的5份粪便样本，用7种具有独特单糖谱的不同纤维进行发酵，这些纤维分别是香蕉、羽衣甘蓝、13豆汤、亚麻、椰子粉、MS益生元（抗性淀粉）和Sunfiber（瓜尔胶），发酵72小时。在4个时间点采集样本进行16S测序，并测量pH值、短链脂肪酸（SCFA）和单糖。pH值、微生物多样性、单糖和短链脂肪酸（SCFA）的最大变化发生在发酵的前24小时。亚麻的SCFA产量最高，椰子粉的产量最低。发酵模式从几乎没有变化到主要降解（释放单糖）再到大量产生SCFA。 、 和 的丰度与最高发酵相关， 、 和 与最低发酵相关。三名参与者的样本比另外两名参与者的样本反应更强烈。我们研究中观察到的供体特异性和纤维特异性反应表明，每天食用5份水果和蔬菜的饮食建议可能不足以确保我们的肠道微生物群能够释放纤维的所有益处。
