Cellobiose as a candidate prebiotic: enhanced butyrate production in an in vitro human gut fermentation model

Huang, M., Jackson, P. P. J., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Rastall, R. A. (2026) Cellobiose as a candidate prebiotic: enhanced butyrate production in an in vitro human gut fermentation model. Journal of Applied Microbiology, 137 (4). lxag075. ISSN 1365-2672 doi: 10.1093/jambio/lxag075

Abstract/Summary

Aims: While the prebiotic potential of cellobiose has been suggested previously, this study extends current knowledge by including more microbial responses in a controlled human gut model. The fermentation profile of cellobiose was compared with OF P95 and a negative control using faecal samples from healthy donors ( n = 3). Methods and results: Fluorescent in situ hybridization with flow cytometry was used to quantify key bacterial groups, and gas chromatography assessed organic acid production over 48 h. Both carbohydrates induced significant alterations in microbiota profiles and organic acid production compared to baseline and negative controls. Cellobiose fermentation significantly increased total organic acids, acetate, and butyrate from baseline, with significantly higher total organic acids and butyrate levels than the negative control at 48 h ( P = 0.002 and P = 0.016, respectively). Distinct temporal shifts were observed for total bacteria and Atopobium with cellobiose, while Bifidobacterium was not significantly stimulated, contrasting with potent bifidogenic activity with OF P95 (e.g. T0–T48 increase, P < 0.001) and generally more pronounced total SCFA and acetate yields. Conclusions: These findings validate prior indications but also extend current knowledge, showing that cellobiose has a distinct fermentation profile with potential for specific SCFA modulation, particularly butyrate.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/129927
Identification Number/DOI	10.1093/jambio/lxag075
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Oxford University Press
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