Comparison of in vitro fermentation characteristics of carob gum and guar gum

Carob gum (CG) and guar gum (GG) are widely used as additives in food processing; however, their fermentation properties in the human gut and potential effects on the human body are unclear. This study used an in vitro fermentation model to evaluate the interaction of CG and GG with intestinal flora and compare their fermentation characteristics. The results showed that CG and GG could be degraded and utilized by the intestinal flora. GG can increase the production of acetic acid, propionic acid, and butyric acid and the relative abundance of beneficial microorganisms such as Prevotella and Faecalibacterium. CG promotes propionic acid production and the relative abundance of beneficial microorganisms such as Bifidobacterium and Lactobacillus. Metabolomic studies have shown that fermented CG and GG mainly affect human metabolic pathways. GG promotes amino acid and lipid metabolism, and CG promotes amino acid metabolism and biosynthesis of secondary metabolites. This research shows that despite significant differences in how CG and GG interact with the gut microbiota, both may affect the human body.