Purple Potato and Its Polyphenols Modulate Cecal Fermentation in Rats

-butyrate, and total short-chain fatty acid (SCFA) concentrations were enhanced in the PP, WP, and DPP groups; total SCFAs were higher in PP than in the WP or DPP groups. These results suggest that potato RS altered the cecal microbiota profile and increased SCFA production; the polyphenols in 'Shadow-Queen' potatoes further modulated the microbiota composition, thereby enhancing SCFA and IgA biosynthesis. Therefore, PPs may exert superior physiological effects compared to WPs due to the combined influence of RS and polyphenols.