Dietary fibers with high water-binding capacity (WBC), swelling capacity (SC) and fermentability regulate food intake and intestinal microbiota. However, dietary fibers with such properties are generally rare or expensive. We evaluated SC, WBC, fermentability and bacterial shifts during in vitro fermentations of guar gum (GG), xanthan gum (XG) and the combined gum (CG) of XG and GG. SC and WBC were enhanced by the combination of GG and XG. Fermentation of CG showed similar Short chain fatty acids production and lower molecular weight compared with GG. Analyzing of fermentation kinetics by logistic-exponential model, initial fractional rate of degradation of CG were remarkable higher than GG. Microbiota analysis revealed that GG enriched Fusobacterium, Bacteriodes and Prevotella_9, and CG lead to promotion of Sphaerochaeta, Prevotella_9, Bacteroides and Christensenellaceae_R-7_group. These data suggest that combination of XG to GG changed hydration and fermentation characteristics of GG, and CG resulted in promotion of beneficial microbiota.

具有高水结合能力（WBC），溶胀能力（SC）和发酵能力的膳食纤维可调节食物的摄入量和肠道菌群。然而，具有这种性质的膳食纤维通常是稀有的或昂贵的。我们评估了瓜尔豆胶（GG），黄原胶（XG）以及XG和GG组合胶（CG）的体外发酵过程中的SC，WBC，可发酵性和细菌转移。GG和XG的结合增强了SC和WBC。与GG相比，CG的发酵显示出相似的短链脂肪酸生成和较低的分子量。用logistic-指数模型分析发酵动力学，CG的初始降解率明显高于GG。菌群分析表明，GG富集了梭菌，细菌和细菌。Prevotella_9和CG导致推广Sphaerochaeta，Prevotella_9，拟杆菌和Christensenellaceae_R-7_group。这些数据表明，XG与GG的结合改变了GG的水合和发酵特性，而CG促进了有益菌群的生长。