The fermentability of a variety of carbohydrate complexes was determined by measuring gas production rates in slurries of mixed human faecal bacteria. The commercial laxatives psyllium (isphagula husk) and sterculia were fermented relatively slowly in comparison with mucin, guar gum, pectin, starch, carrageenan, isogel and chondroitin sulphate. Fermentation of fiberall (psyllium + wheat bran) was low and similar to that of alginic acid. The fibre complex fibercon was largely resistant to degradation by gut bacteria and was comparable to fermentation of chitin.
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Gibson et al. (1990) studied this question.
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