Faster Fermentation of Cooked Carrot Cell Clusters Compared to Cell Wall Fragments in Vitro by Porcine Feces

Li Day, Justine Gomez, Sofia K. Øiseth, Michael J. Gidley, Barbara A. Williams

Plant cell walls are the major structural component of fruits and vegetables, which break down to cell wall particles during ingestion (oral mastication) or food processing. The major health-promoting effect of cell walls occurs when they reach the colon and are fermented by the gut microbiota. In this study, the fermentation kinetics of carrot cell wall particle dispersions with different particle size and microstructure were investigated in vitro using porcine feces. The cumulative gas production and short-chain fatty acids (SCFAs) produced were measured at time intervals up to 48 h. The results show that larger cell clusters with an average particle size (d(0.5)) of 298 and 137 μm were more rapidly fermented and produced more SCFAs and gas than smaller single cells (75 μm) or cell fragments (50 μm), particularly between 8 and 20 h. Confocal microscopy suggests that the junctions between cells provides an environment that promotes bacterial growth, outweighing the greater specific surface area of smaller particles as a driver for more rapid fermentation. The study demonstrates that it may be possible, by controlling the size of cell wall particles, to design plant-based foods for fiber delivery and promotion of colon fermentation to maximize the potential for human health.