In Vitro Physiological Properties of Difructose Anhydride I Prepared from Inulin by Inulin Fructotransferase

Difructose anhydride I (DFA-I) is a prospective prebiotic whose physiological functions have yet to be elucidated. This study aimed to delineate the physiological role of DFA-I, highlighting its nondigestibility and subsequent fermentation by human fecal microbiota. Our findings underscore the potential of DFA-I to enhance the production of short-chain fatty acids (SCFAs), notably butyric acid (7.69 mM after 48 h fermentation period), and lower pH. The augmentation in SCFA concentration and the decrease in pH coincide with the proliferation of beneficial bacteria, including <i>Macromonas</i>, <i>Megasphaera</i>, and <i>Bifidobacterium</i>, and concurrently suppress the growth of potentially harmful <i>Escherichia</i>-<i>Shigella</i>. The observed modulation of gut microbiota and the concurrent elevation of butyric acid, recognized for its anti-inflammatory properties and contributions to gut health, suggest that DFA-I possesses prebiotic potential. These insights position DFA-I as a candidate for a functional food ingredient, offering promise for the enhancement of gastrointestinal health and the prophylaxis of associated pathologies.