Botanicals impact the bifidogenic effect and metabolic outputs of in vitro fiber fermentation by gut-derived microbiota in individual-specific ways
Open accessPreprint — published as 10.26599/jfb.2025.95030415 · Paper page
Abstract
Fortification of products frequently consumed by a large proportion of society provides an attractive strategy to close the “fiber gap” and may have the potential to concomitantly reverse the detrimental health effects exacerbated by our modern diets. Besides prebiotic fibers, products can contain other functional components, e.g. botanicals. However, most studies have investigated functional components in isolation. The impact of other components present in functional product blends on the bifidogenic effect typically exerted by prebiotic fibers are largely unexplored. Here, we investigated the fiber and botanical blends included in OLIPOP, a functional soda, in an in vitro gut fermentation model. Our data revealed that the blend of inulins and resistant dextrins promoted growth of bifidobacteria across gut microbiota from four donors, even those with small initial populations. In addition, botanicals interacted with fiber fermentation in donor-specific ways, in some cases strongly enhancing fermentation rate and production of short-chain fatty acids. Graphical Abstract:
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The bioactive blend of prebiotics and plant extracts incorporated in some modern soda formulations has been shown to promote Bifidobacteria growth and SCFA production in an in vitro gut fermentation model.
“The bioactive blend of prebiotics and plant extracts incorporated in some modern soda formulations has been shown to promote Bifidobacteria growth and SCFA production in an in vitro gut fermentation model (26).”
From Prebiotic soda lowers postprandial glucose compared to traditional soda pop: a randomized controlled trial (2025) · cites this paper as [26]
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Research works printed but not linked: 1
- De Filippo, C., Cavalieri, D., Di Paola, M., Ramazzotti, M., Poullet, J.B., Mas- sart, S., Collini, S., Pieraccini, G., and Lionetti, P. (2010). Impact of diet in shaping gut microbiota revealed by a comparative study in children from Europe and rural Africa. Proc. Natl. Acad Sci. U S A 107: 14691-14696.
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McKenna, C. F., Voreades, N., Weiser, M. J., McCormick, C., Valdes, A. M., Blonquist, T., Kaden, V., Mah, E., & Cook, C. (2025) · doi:10.1101/2025.04.18.25326077
Self-citation
- Authors
- Deemer, D. G., Voreades, N., Bron, P. A., & Lindemann, S. R.
- Affiliations
- Purdue University West Lafayette (US)
- Corresponding author
- Lindemann, Stephen R.
- Venue
- Journal of Food Bioactives
- Publisher
- openRxiv
- Published
- 2023-04-17
- Pages
- 57-67
- ISSN
- 2637-8752 (ISSN-L)
- OpenAlex
- W4411832927
- Cited by
- 2
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1
- FWCI
- 1.11
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- Journal of Food Bioactives (publishedVersion, cc-by)
- bioRxiv (Cold Spring Harbor Laboratory) (acceptedVersion)
- Funders
- Olipop Inc.
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- botanicals, prebiotic fiber, bifidogenic effect, gut microbiota, Bifidobacterium, inulin, resistant dextrin, short-chain fatty acids, functional beverages
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