Subtle variations in dietary fiber fine structure differentially influence the composition and metabolic function of gut microbiota

Here, we extracted arabinoxylan polysaccharides from three classes of red wheat typically consumed in the U.S. and performed in vitro fermentations with these polysaccharides as the sole carbon source. We also examined the chemical structures of these polysaccharides, finding subtle differences. Identical fermenting microbiota responded differently to these distinct structures, both in community structure and the rate and metabolic fate of these polysaccharrides.