Bacteroides pectinophilus contributes to breakdown of dietary pectins which are prebiotics. Pectins are complex, plantderived carbohydrates that are indigestible by human enzymes, but can be easily degraded by certain commensal bacteria in the gut. Subsequent microbial fermentation of constituent sugar moieties yields important short chain fatty acids and other metabolites. The pectin-derived microbial fermentation products have important functions including reduction of ammonia, delay of gastric emptying and postprandial glucose regulation, induction of gut immunity, and maintenance of the mucosal barrier. Adequate intake and microbial metabolism of pectins appears to stimulate growth of various beneficial bacteria, including Lachnospiraceae, Dorea species, Bifidobacterium, Lactobacillus species, Faecalibacterium prausnitzii, and Eubacterium rectale. The abundance of B. pectinophilus has been positively correlated with a healthy fasting serum lipid profile, and negatively correlated with biomarkers of for insulin resistance and dyslipidemia. B. pectinophilus was less abundant for IBS patients compared to healthy controls. High consumption of kimchi (fermented cabbage) may be associated with lower than normal levels of B. pectinophilus.