Fiber mixtures containing chicory inulin, wheat dextrin, and cellulose, or tapioca dextrin alone, beneficially modulate microbial metabolic activity and composition in short-term colonic simulations

Dietary fiber mixtures containing inulin, wheat dextrin, and cellulose, as well as pure tapioca dextrin, demonstrated prebiotic effects and reduced potentially toxic products of proteolytic fermentation. These findings indicate that such fiber mixtures in enteral nutrition may support gut integrity and modulate immune modulation, benefiting patients receiving Medical Nutrition Therapy.

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Publication Details

Journal
Frontiers in Nutrition
Published
2026-02-18
DOI
https://doi.org/10.3389/fnut.2026.1749272
Primary Topic
Microbial Metabolites in Food Biotechnology
Type
article
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article

Fiber mixtures containing chicory inulin, wheat dextrin, and cellulose, or tapioca dextrin alone, beneficially modulate microbial metabolic activity and composition in short-term colonic simulations

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Frontiers in Nutrition
Microbial Metabolites in Food Biotechnology
article

Fiber mixtures containing chicory inulin, wheat dextrin, and cellulose, or tapioca dextrin alone, beneficially modulate microbial metabolic activity and composition in short-term colonic simulations

Cindy Duysburgh, Lynn Verstrepen, Katharina Kuhn, Jonas Ghyselinck, Massimo Marzorati, Marianne B. Müller, Valentin Faerber-Frottier, Regina Wiche
article en

Abstract

Dietary fiber mixtures containing inulin, wheat dextrin, and cellulose, as well as pure tapioca dextrin, demonstrated prebiotic effects and reduced potentially toxic products of proteolytic fermentation. These findings indicate that such fiber mixtures in enteral nutrition may support gut integrity and modulate immune modulation, benefiting patients receiving Medical Nutrition Therapy.

Frontiers in NutritionVol. 13
HOGENT University of Applied Sciences and Arts (BE), Ghent University (BE), ProDigest (Belgium) (BE), Fresenius Kabi (Czechia) (CZ)
Zero hunger
Openalex Percentile: Top 50%
Microbial Metabolites in Food Biotechnology
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