SwR14, with performance comparable to or exceeding that of fructooligosaccharides. Fermentation was further characterized by soluble sugar consumption and the production of short-chain fatty acids (SCFAs), including acetic, propionic, and butyric acids. Overall, enzyme-assisted extraction enhanced ulvan bioactivity, structural accessibility, and prebiotic performance, positioning it as a promising functional ingredient for microbiota-targeted food applications and marine-derived nutraceutical development.
Rubak et al. (Thu,) studied this question.