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

摘要

Background: 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 particularly) in the colon has been reported to bring about positive changes in microbiota composition and reduce the risk of colon-related diseases as well as some metabolic syndromes, such as obesity, diabetes, chronic kidney disease, and systemic inflammation.