<i>In Vitro</i> Batch Fecal Fermentation Comparison of Gas and Short‐Chain Fatty Acid Production Using “Slowly Fermentable” Dietary Fibers

Abstract

Consumption of dietary fibers, particularly commercial prebiotics, leads to uncomfortable feelings of bloating and flatulence due to their rapid degradation in our large intestine. This article employs claimed potential slowly fermenting fibers and compares their fermentation rates with a benchmark slow fermenting fiber that we fabricated in an in vitro simulation of the human digestive system. Results show a variety of fermentation profiles only some of which have slow and extended rate of fermentation.