In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota - Wang, Miaomiao; Wichienchot, Santad; He, Xiaowei; Fu, Xiong; Huang, Qiang; Zhang, Bin (Trends in food science & technology, 2019)
Keywords: Acid production; Bacteria; bacterial growth; beneficial microorganisms; butyrates; Carbohydrates; Chains; chemical structure; Colon; diabetes; Diabetes mellitus; Dietary fiber; fatty acid composition; Fatty acids; Fermentation; Fibers; functional foods; Functional foods & nutraceuticals; Gastrointestinal system; Gastrointestinal tract; Gut microbiota; In vitro colonic fermentation; in vitro digestion; intestinal absorption; intestinal microorganisms; Kidney diseases; Large intestine; Metabolic disorders; metabolic syndrome; Microbiota; obesity; Organic chemistry; Probiotics; Propionic acid; risk reduction; short chain fatty acids; Structure design; Gut microbiota; Structure design; Dietary fiber; In vitro colonic fermentation