Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing
Lisa Lamothe, Thaisa M. Cantu-Jungles, Tingting Chen, Stefan J. Green, Ankur Naqib, Sathaporn Srichuwong, Bruce R. Hamaker
Abstract
genera and a decrease in Bacteroidetes. Overall, these data show that processing techniques can be used to increase the value of insoluble fiber, presumably by increasing accessibility of the fiber to degrading bacteria, and to support Firmicutes that preferentially compete on insoluble fibers.
Topics & Concepts
Dietary fiberFood scienceFood processingChemistryFood composition and propertiesGut microbiota and healthMicrobial Metabolites in Food Biotechnology