In Vitro Colonic Fermentation Profiles and Microbial Responses of Cellulose Derivatives with Different Colloidal States

Although cellulose derivatives are widely applied in the food industry, the effects of their structural properties on colonic health is unknown. Here, four types of cellulose derivatives, including microcrystalline cellulose (MCC), TEMPO-oxidized nanofibrillated cellulose (TOCNF), TEMPO-oxidized nanocrystalline cellulose (TOCNC), and carboxymethyl cellulose (CMC) were selected to investigate their in vitro fermentation profiles. TOCNF exhibited the highest production of total short-chain fatty acids (SCFAs), followed by TOCNC. The results suggested that reduced particle size and increased aspect ratio improved the fermentability of insoluble cellulose derivatives. MCC and CMC were barely fermented with similar total SCFAs production as the blank. 16S rRNA sequencing revealed that the fermentation of cellulose derivatives resulted in divergent microbial community structures. Moreover, Bacteroides cellulosilyticus showed high specificity to utilize TOCNF and TOCNC. The findings demonstrated that the colloidal states of cellulose derivatives, such as size and solubility, were important factors governing microbial community composition and metabolites.