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

Abstract