In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota

• Published in: Trends in food science & technology Vol. 88; pp. 1 - 9
• Main Authors: Wang, Miaomiao, Wichienchot, Santad, He, Xiaowei, Fu, Xiong, Huang, Qiang, Zhang, Bin
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.06.2019; Elsevier BV
• Subjects: 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

Dietary fiber is the undigested carbohydrate that escapes small intestinal digestion and absorption, and then reaches the large intestine for partial or complete fermentation by the colonic microbiota. Fermentation of dietary fiber into short-chain fatty acids (i.e., acetic, propionic, and butyric p...