LIH scientists unveil unexpected benefits of dietary fibre

Personalized dietary recommendations predicted to be key to unlock fibre’s true potential

• Nutrition, Microbiome and Immunity
• Department of Infection and Immunity

A new review led by Prof Mahesh S. Desai reveals that dietary fibre produces a variety of health-boosting compounds beyond short-chain fatty acids, including secondary bile acids, amino acid derivatives, and vitamins. The research highlights the importance of personalized dietary recommendations and adequate fibre intake for long-term health benefits.

A recently published review led by Prof Mahesh Desai, group leader of the Nutrition, Microbiome and Immunity group from the Luxembourg Institute of Health, details emerging and understudied aspects of dietary fibre fermentation. While fibre is known for producing short-chain fatty acids (SCFAs) through gut microbial fermentation, this research shows that fibre also generates many other important compounds that influence our health.

Prof Desai explains, “We need to expand our focus beyond SCFAs to truly appreciate the diverse health benefits that dietary fibre offers.” The study highlights that microbial degradation of fibre helps produce various bioactive substances like secondary bile acids, amino acid derivatives, neurotransmitters, and B vitamins. These compounds are crucial for maintaining and enhancing overall health.

One intriguing aspect of the review is the explanation for why people respond differently to fibre supplements. Prof Desai’s team suggests that these differences might be due to the variety of compounds produced by gut microbes when they break down specific types of fibre. This means that dietary advice could be more effective if tailored to each person’s unique gut microbiome.

The research also emphasizes the importance of fibre during pregnancy and breastfeeding, a topic introduced in the team’s 2023 research article, which was featured on the cover of EMBO Molecular Medicine. It suggests that not getting enough fibre during these times can negatively affect the baby’s development, potentially due to changes in microbial compounds. “Our findings indicate that maternal diet can have long-lasting effects on the health of the next generation,” says Dr Erica Grant.

An exciting new concept highlighted in the review is “celobiotics,” referring to the liberation of bioactive compounds encased by fibres, which are then released during microbial fermentation. This may help explain unexpected health responses people have to fibre.

The authors call for more detailed studies on the various compounds produced by fibre digestion. They also highlight that fibre-rich foods often contain significant amounts of other components, such as plant proteins in beans, which shift nutrient balance in diet and can alter dietary fiber-driven gut microbiome-dependant health outcomes.

To fully understand fibre’s potential, the review suggests using advanced techniques to predict how different fibres affect our health. It also recommends well-controlled studies using specialized models to uncover how fibre works in the body.

Understanding the full range of metabolites produced by fibre fermentation will help us develop personalized nutrition approaches that optimize health for each individual. This research opens up new possibilities for personalized diets that could improve health outcomes by considering the unique ways our bodies respond to dietary fibre”

PhD student and co-first author Hélène De Franco concludes.

The article can be found in Trends in Endocrinology and Metabolism under the full title: “Non-SCFA microbial metabolites associated with fiber fermentation and host health”.