Researchers from the Children’s Hospital of Philadelphia and the US Department of Agriculture investigated the effect of two different molecular weight (MW) lemon pectins with varying degrees of esterification (DE) on the gut microbiota of two donors in an in vitro study. They determined that the low MW, high DE lemon pectin (LMW-HDE) altered community structure in a donor-dependent manner, whereas high MW, low DE lemon pectin (HMW-LDE) increased taxa within Lachnospiraceae in both donors and that both these lemon pectins increased total SCFAs and increased acetic acid –  suggesting prebiotic potential.

Read the full article here…