{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T03:59:50Z","timestamp":1790913590818,"version":"4.1.0"},"reference-count":53,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2024,7,27]],"date-time":"2024-07-27T00:00:00Z","timestamp":1722038400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Whistler Center for Carbohydrate Research","award":["2022-67017-37184"],"award-info":[{"award-number":["2022-67017-37184"]}]},{"name":"Whistler Center for Carbohydrate Research","award":["2019-67017-29258"],"award-info":[{"award-number":["2019-67017-29258"]}]},{"name":"Showalter Trust Research Grant","award":["2022-67017-37184"],"award-info":[{"award-number":["2022-67017-37184"]}]},{"name":"Showalter Trust Research Grant","award":["2019-67017-29258"],"award-info":[{"award-number":["2019-67017-29258"]}]},{"name":"USDA-NIFA","award":["2022-67017-37184"],"award-info":[{"award-number":["2022-67017-37184"]}]},{"name":"USDA-NIFA","award":["2019-67017-29258"],"award-info":[{"award-number":["2019-67017-29258"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>A fiber-rich diet is considered beneficial for gut health. An inflamed gut with a dysbiotic bacterial community can result in altered fiber metabolism depending on the fiber\u2019s physicochemical properties. This study examined the effect of fiber\u2019s physicochemical properties on fiber fermentation in the presence of healthy and colitis-associated bacteria. Sixteen fibers with different levels of solubility, complexity, and fermentation rate were used in in vitro fermentation with healthy human gut bacteria. Resistant maltodextrins (RMD), pectin (HMP), inulin (ChIn), and wheat bran (WB) were selected for fermentation using ulcerative colitis (UC)-associated bacteria to assess bacterial dysbiosis effect. UC-associated gut microbiota showed a significant reduction in \u03b1-and \u03b2-diversity indices compared to healthy-associated microbiota. The differences in the gut microbiota composition and diversity between the donors resulted in decreased fermentation rates with UC-associated bacteria. Fiber fermentation metabolites, short-chain fatty acids (SCFA) and gas production were significantly lower in the presence of UC-associated bacteria for all four fibers tested. Overall, we conclude that dietary fiber properties and microbial dysbiosis are influential in fiber fermentation and metabolite production in the gut.<\/jats:p>","DOI":"10.3390\/nu16152446","type":"journal-article","created":{"date-parts":[[2024,7,29]],"date-time":"2024-07-29T07:54:03Z","timestamp":1722239643000},"page":"2446","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Dietary Fiber\u2019s Physicochemical Properties and Gut Bacterial Dysbiosis Determine Fiber Metabolism in the Gut"],"prefix":"10.3390","volume":"16","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-3373-7706","authenticated-orcid":false,"given":"Edward","family":"Moncada","sequence":"first","affiliation":[{"name":"Department of Food Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nuseybe","family":"Bulut","sequence":"additional","affiliation":[{"name":"Department of Food Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiyu","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Food Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8204-547X","authenticated-orcid":false,"given":"Timothy","family":"Johnson","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bruce","family":"Hamaker","sequence":"additional","affiliation":[{"name":"Department of Food Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0473-4311","authenticated-orcid":false,"given":"Lavanya","family":"Reddivari","sequence":"additional","affiliation":[{"name":"Department of Food Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1627","DOI":"10.1016\/S0140-6736(07)60750-8","article-title":"Gastroenterology 1 Inflammatory Bowel Disease: Cause and Immunobiology","volume":"369","author":"Baumgart","year":"2007","journal-title":"Lancet"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Khan, I., Ullah, N., Zha, L., Bai, Y., Khan, A., Zhao, T., Che, T., and Zhang, C. 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