Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation

Seda Arioglu Tuncil

doi:10.56430/japro.1884761

EN

Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation

Abstract

White cabbage, red cabbage, and brussels sprouts, belonging to the Brassica genus, are widely consumed vegetables and serve as important dietary fiber sources. The aim of this study was to compare the dietary fiber characteristics of these cabbage cultivars and to evaluate their fermentation behavior in the gut, with a particular focus on short chain fatty acid (SCFA) production. Free sugar contents of each cabbage cultivar, specifically the levels of glucose, fructose, and sucrose, were measured by high performance liquid chromatography (HPLC). Lyophilized red cabbage, white cabbage, and brussels sprouts were subjected to in vitro upper gastrointestinal digestion to obtain dietary fiber fractions, which were subsequently characterized using Gas Chromatography /Mass Spectrometry and spectrophotometry. The obtained dietary fibers were then subjected to in vitro fecal fermentation assay using fecal material collected from three healthy donors. SCFA production and total gas formation were monitored at 0, 6, 12, 24, and 48 h of fermentation. The results showed that total free sugar contents of the samples were statistically (P < 0.05) different from each other with white cabbage having the highest free sugar content (3.6%, wet basis), followed by red cabbage (2.9%, wet basis), and brussels sprouts (2.3%, wet basis). Uronic acid and glucose were the dominant monosaccharide moieties of dietary fibers across all cabbage cultivars. However, dietary fibers of brussels sprouts were distinguished by significantly (P < 0.05) lower glucose but higher galactose and arabinose contents, suggesting a higher proportion of soluble dietary fiber. Accordingly, dietary fibers from brussels sprouts exhibited a faster fermentation rate than those from white and red cabbage. Interestingly, dietary fibers from all cabbage cultivars produced acetate and butyrate at levels comparable to inulin, a well-known butyrate-promoting prebiotic, though fermentation occurred at a slower rate. Collectively, these findings demonstrate that dietary fibers from white cabbage, red cabbage, and brussels sprouts can stimulate microbial SCFA production in a species-specific manner, highlighting their potential physiological relevance for human gut health.

Keywords

Acetate, Brassica species, Butyrate, Cabbage cultivars, In vitro fecal fermentation, Propionate

Ethical Statement

The research involving human stool collection and use were reviewed and approved by the Scientific Research Ethics Committee of Health Sciences of Necmettin Erbakan University (application #29078; approval #2026/1314).

References

Arioglu-Tuncil, S. (2025). A comparative assessment of flaxseed (Linum usitatissimum L.) and chia seed (Salvia hispanica L.) in modulating fecal microbiota composition and function in vitro. Food Science & Nutrition, 13(5), e70243. https://doi.org/10.1002/fsn3.70243
Arioglu-Tuncil, S., Deemer, D., Lindemann, S. R., & Tunçil, Y. E. (2025). Coconut (Cocos nucifera L.) and carob (Ceratonia siliqua L.) flours dietary fibers differentially impact fecal microbiota composition and metabolic outputs in vitro. Food Science & Nutrition, 13(1), e4724. https://doi.org/https://doi.org/10.1002/fsn3.4724
Ashfaq, F., Butt, M. S., Nazir, A., & Jamil, A. (2018). Compositional analysis of Pakistani green and red cabbage. Pakistan Journal of Agricultural Sciences, 55(1), 191-196. https://doi.org/10.21162/PAKJAS/18.6547
Atanasova, E. (2008). Effect of nitrogen sources on the nitrogenous forms and accumulation of amino acid in head cabbage. Plant, Soil and Environment, 54(2), 66-71. https://doi.org/10.17221/438-PSE
Batista, C. F. T., Da Silva, C. O., Melo, C. M. T., Tassi, E. M. M., & Pascoal, G. B. (2016). Nutritional and physicochemical changes of white cabbage (Brassica oleracea) after minimal processing and during storage. Demetra: Food, Nutrition & Health, 12(1), 305-318. https://doi.org/10.12957/demetra.2017.22115
Bishehsari, F., Engen, P. A., Preite, N. Z., Tuncil, Y. E., Naqib, A., Shaikh, M., Rossi, M., Wilber, S., Green, S. J., Hamaker, B. R., Khazaie, K., Voigt, R. M., Forsyth, C. B., & Keshavarzian, A. (2018). Dietary fiber treatment corrects the composition of gut microbiota, promotes SCFA production, and suppresses colon carcinogenesis. Genes, 9(2), 102. https://doi.org/10.3390/genes9020102
Doniec, J., Florkiewicz, A., Duliński, R., & Filipiak-Florkiewicz, A. (2022). Impact of hydrothermal treatments on nutritional value and mineral bioaccessibility of brussels sprouts (Brassica oleracea var. gemmifera). Molecules, 27(6), 1861. https://doi.org/10.3390/molecules27061861
Du, Y., He, C., An, Y., Huang, Y., Zhang, H., Fu, W., Wang, M., Shan, Z., Xie, J., Yang, Y., & Zhao, B. (2024). The role of short chain fatty acids in inflammation and body health. International Journal of Molecular Sciences, 25(13), 7379. https://doi.org/10.3390/ijms25137379
Facchin, S., Bertin, L., Bonazzi, E., Lorenzon, G., De Barba, C., Barberio, B., Zingone, F., Maniero, D., Scarpa, M., Ruffolo, C., Angriman, I., & Savarino, E. V. (2024). Short-chain fatty acids and human health: From metabolic pathways to current therapeutic implications. Life, 14(5), 559. https://doi.org/10.3390/life14050559
Flamm, G., Glinsmann, W., Kritchevsky, D., Prosky, L., & Roberfroid, M. (2001). Inulin and oligofructose as dietary fiber: A review of the evidence. Critical Reviews in Food Science and Nutrition, 41(5), 353-362. https://doi.org/10.1080/20014091091841

Hosseini, E., Grootaert, C., Verstraete, W., & Van de Wiele, T. (2011). Propionate as a health-promoting microbial metabolite in the human gut. Nutrition Reviews, 69(5), 245-258. https://doi.org/10.1111/j.1753-4887.2011.00388.x
Jeon, K. W., Kim, M. G., Heo, S. H., Boo, K. H., Kim, J. H., & Kim, C. S. (2022). Comparative analysis of active components and antioxidant activities of Brussels sprouts (Brassica oleracea var. gemmifera) and cabbage (Brassica oleracea var. capitata). Journal of Applied Biological Chemistry, 65(4), 413-419. https://doi.org/10.3839/jabc.2022.053
Kalala, G., Kambashi, B., Everaert, N., Beckers, Y., Richel, A., Pachikian, B., Neyrinck, A. M., Delzenne, N. M., & Bindelle, J. (2018). Characterization of fructans and dietary fibre profiles in raw and steamed vegetables. International Journal of Food Sciences and Nutrition, 69(6), 682-689. https://doi.org/10.1080/09637486.2017.1412404
Mann, E. R., Lam, Y. K., & Uhlig, H. H. (2024). Short-chain fatty acids: Linking diet, the microbiome and immunity. Nature Reviews Immunology, 24(8), 577-595. https://doi.org/10.1038/s41577-024-01014-8
Mariotti, F., Tomé, D., & Mirand, P. P. (2008). Converting nitrogen into protein—beyond 6.25 and Jones’ factors. Critical Reviews in Food Science and Nutrition, 48(2), 177-184. https://doi.org/10.1080/10408390701279749
Mejías, N., Vega-Galvez, A., Gomez-Perez, L. S., Pasten, A., Uribe, E., Cortés, A., Valenzuela-Barra, G., Camus, J., Delporte, C., & Bernal, G. (2024). Health-promoting properties of processed red cabbage (Brassica oleracea var. capitata f. rubra): Effects of drying methods on bio-compound retention. Foods, 13(6), 830. https://doi.org/10.3390/foods13060830
Nowak, K., Rohn, S., & Halagarda, M. (2025). Impact of cooking techniques on the dietary fiber profile in selected cruciferous vegetables. Molecules, 30(3), 590. https://doi.org/10.3390/molecules30030590
Nyman, M. (2002). Fermentation and bulking capacity of indigestible carbohydrates: The case of inulin and oligofructose. British Journal of Nutrition, 87(S2), S163-S168. https://doi.org/10.1079/bjn/2002533
Pettolino, F. A., Walsh, C., Fincher, G. B., & Bacic, A. (2012). Determining the polysaccharide composition of plant cell walls. Nature Protocols, 7(9), 1590-1607. https://doi.org/10.1038/nprot.2012.081
Podsȩdek, A., Sosnowska, D., Redzynia, M., & Anders, B. (2006). Antioxidant capacity and content of Brassica oleracea dietary antioxidants. International Journal of Food Science and Technology, 41(Supplement_1), 49-58. https://doi.org/10.1111/j.1365-2621.2006.01260.x
Rana, M. K. (2016). Salad crops: Leaf-type crops. In B. Caballero, P. M. Finglas & F. Toldrá (Eds.), Encyclopedia of food and health (pp. 673-678). Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00603-6
Ríos-Covián, D., Ruas-Madiedo, P., Margolles, A., Gueimonde, M., De los Reyes-Gavilán, C. G., & Salazar, N. (2016). Intestinal short chain fatty acids and their link with diet and human health. Frontiers in Microbiology, 7, 185. https://doi.org/10.3389/fmicb.2016.00185
Roberfroid, M. (1993). Dietary fiber, inulin, and oligofructose: A review comparing their physiological effects. Critical Reviews in Food Science and Nutrition, 33(2), 103-148. https://doi.org/10.1080/10408399309527616
Rumpagaporn, P., Reuhs, B. L., Kaur, A., Patterson, J. A., Keshavarzian, A., & Hamaker, B. R. (2015). Structural features of soluble cereal arabinoxylan fibers associated with a slow rate of in vitro fermentation by human fecal microbiota. Carbohydrate Polymers, 130, 191-197. https://doi.org/10.1016/J.CARBPOL.2015.04.041
Russell, W. R., Gratz, S. W., Duncan, S. H., Holtrop, G., Ince, J., Scobbie, L., Duncan, G., Johnstone, A. M., Lobley, G. E., Wallace, R. J., Duthie, G. G., & Flint, H. J. (2011). High-protein, reduced-carbohydrate weight-loss diets promote metabolite profiles likely to be detrimental to colonic health. The American Journal of Clinical Nutrition, 93(5), 1062-1072. https://doi.org/10.3945/AJCN.110.002188
Şahin, M., Arioglu-Tuncil, S., Ünver, A., Deemer, D., Lindemann, S. R., & Tunçil, Y. E. (2023). Dietary fibers of tree nuts differ in composition and distinctly impact the fecal microbiota and metabolic outcomes in vitro. Journal of Agricultural and Food Chemistry, 71(25), 9762-9771. https://doi.org/10.1021/acs.jafc.3c01415
Simpson, M. G. (2010). Diversity and classification of flowering plants: Eudicots. In M. G. Simpson (Ed.), Plant systematics (pp. 275-448). Academic Press. https://doi.org/10.1016/B978-0-12-374380-0.50008-7
Suojala, T. (2003). Compositional and quality changes in white cabbage during harvest period and storage. Journal of Horticultural Science and Biotechnology, 78(6), 821-827. https://doi.org/10.1080/14620316.2003.11511704
Tuncil, Y. E., Nakatsu, C. H., Kazem, A. E., Arioglu-Tuncil, S., Reuhs, B., Martens, E. C., & Hamaker, B. R. (2017). Delayed utilization of some fast-fermenting soluble dietary fibers by human gut microbiota when presented in a mixture. Journal of Functional Foods, 32, 347-357. https://doi.org/10.1016/J.JFF.2017.03.001
Tuncil, Y. E., Thakkar, R. D., Arioglu-Tuncil, S., Hamaker, B. R., & Lindemann, S. R. (2018). Fecal microbiota responses to bran particles are specific to cereal type and in vitro digestion methods that mimic upper gastrointestinal tract passage. Journal of Agricultural and Food Chemistry, 66(47), 12580-12593. https://doi.org/10.1021/acs.jafc.8b03469
USDA. (2024). FoodData Central. https://fdc.nal.usda.gov
Wang, M., Wichienchot, S., He, X., Fu, X., Huang, Q., & Zhang, B. (2019). In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota. Trends in Food Science & Technology, 88, 1-9. https://doi.org/10.1016/J.TIFS.2019.03.005
Wennberg, M., Engqvist, G., & Nyman, M. (2002). Effects of harvest time and storage on dietary fibre components in various cultivars of white cabbage (Brassica oleracea var capitata). Journal of the Science of Food and Agriculture, 82(12), 1405-1411. https://doi.org/10.1002/jsfa.1201
Xiang, M. S. W., Tan, J. K., & Macia, L. (2019). Fatty acids, gut bacteria, and immune cell function. In V. B. Patel (Ed.), The molecular nutrition of fats (pp. 151-164). Academic Press. https://doi.org/10.1016/B978-0-12-811297-7.00011-1
Xu, H., Reuhs, B. L., Cantu-Jungles, T. M., Tuncil, Y. E., Kaur, A., Terekhov, A., Martens, E. C., & Hamaker, B. R. (2022). Corn arabinoxylan has a repeating structure of subunits of high branch complexity with slow gut microbiota fermentation. Carbohydrate Polymers, 289, 119435. https://doi.org/10.1016/J.CARBPOL.2022.119435
Yin, P., Du, T., Yi, S., Zhang, C., Yu, L., Tian, F., Chen, W., & Zhai, Q. (2023). Response differences of gut microbiota in oligofructose and inulin are determined by the initial gut Bacteroides/Bifidobacterium ratios. Food Research International, 174(Part 1), 113598. https://doi.org/10.1016/J.FOODRES.2023.113598
Zhang, L., Liu, C., Jiang, Q., & Yin, Y. (2021). Butyrate in energy metabolism: There is still more to learn. Trends in Endocrinology and Metabolism, 32(3), 159-169. https://doi.org/10.1016/j.tem.2020.12.003

Details

Primary Language

English

Subjects

Food Microbiology

Journal Section

Research Article

Authors

Seda Arioglu Tuncil ^*
0000-0002-8790-9529
Türkiye

Publication Date

March 27, 2026

Submission Date

February 8, 2026

Acceptance Date

March 2, 2026

Published in Issue

Year 2026 Volume: 7 Number: 1

DOI

https://doi.org/10.56430/japro.1884761

IZ

https://izlik.org/JA78EW36BC

APA

Arioglu Tuncil, S. (2026). Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation. Journal of Agricultural Production, 7(1), 56-67. https://doi.org/10.56430/japro.1884761

AMA

1.Arioglu Tuncil S. Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation. J Agri Pro. 2026;7(1):56-67. doi:10.56430/japro.1884761

Chicago

Arioglu Tuncil, Seda. 2026. “Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In Vitro Digestion and Fecal Fermentation”. Journal of Agricultural Production 7 (1): 56-67. https://doi.org/10.56430/japro.1884761.

EndNote

Arioglu Tuncil S (March 1, 2026) Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation. Journal of Agricultural Production 7 1 56–67.

IEEE

[1]S. Arioglu Tuncil, “Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation”, J Agri Pro, vol. 7, no. 1, pp. 56–67, Mar. 2026, doi: 10.56430/japro.1884761.

ISNAD

Arioglu Tuncil, Seda. “Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In Vitro Digestion and Fecal Fermentation”. Journal of Agricultural Production 7/1 (March 1, 2026): 56-67. https://doi.org/10.56430/japro.1884761.

JAMA

1.Arioglu Tuncil S. Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation. J Agri Pro. 2026;7:56–67.

MLA

Arioglu Tuncil, Seda. “Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In Vitro Digestion and Fecal Fermentation”. Journal of Agricultural Production, vol. 7, no. 1, Mar. 2026, pp. 56-67, doi:10.56430/japro.1884761.

Vancouver

1.Seda Arioglu Tuncil. Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation. J Agri Pro. 2026 Mar. 1;7(1):56-67. doi:10.56430/japro.1884761

Abstract

Short Chain Fatty Acid Production from Brussels Sprouts, Red Cabbage, and White Cabbage Following In vitro Digestion and Fecal Fermentation

Abstract

Keywords

Ethical Statement

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite