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.