Impact of ferulic and vanillic acids on soluble and insoluble dietary fiber utilization from maize bran by the human gut microbiota

Ferulic (FA) and vanillic (VA) acids are phenolic compounds with antioxidant activity and health benefits. The objective of this research was to investigate how varying FA and VA concentrations impact the utilization of soluble and insoluble dietary fiber extracted from maize bran and to elucidate the role of phenolic compounds in short chain fatty acid production during in vitro fermentation by human gut microbiota.

阿魏酸(FA)与香草酸(VA)均为具有抗氧化活性及健康益处的酚类化合物。本研究旨在探究不同浓度的FA与VA对从玉米麸皮中提取的可溶性与不溶性膳食纤维利用情况的影响，并阐明酚类化合物在人体肠道菌群体外发酵过程中参与短链脂肪酸生成的作用。