Short‐chain fatty acid and gut microbiota character following synergistic in vitro fermentation of resistant starch–dietary fiber complexes from tiger nuts
Key Points
To explore how the RS/IDF ratio impacts the fermentation of carbohydrates on gut health.
Conducted in vitro fermentation experiments
Used resistant starch and dietary fiber complexes from tiger nuts
Measured short-chain fatty acid production and gut microbiota changes
Identified optimal RS/IDF ratios for maximizing short-chain fatty acid production
Observed significant shifts in gut microbiota composition during fermentation
Proposed a new framework for carbohydrates aimed at enhancing intestinal health
Short‐chain fatty acid and gut microbiota character following synergistic in vitro fermentation of resistant starch–dietary fiber complexes from tiger nuts | Synapse