Investigation of short chain fatty acids following in vitro fermentation of some dietary fiber sources

Dietary fiber is defined as "Edible parts or carbohydrate derivatives of plants that are not digestible in the human small intestine but are completely or partially fermented in the large intestine". These carbohydrates, which are resistant to digestive enzymes, are fermented by probiotics in the colon to become short chain fatty acids (SCFA) and these SCFAs have protective effects against certain diseases, provide different benefits to metabolism. For this reason, it is necessary to investigate usage possibilities of dietary fiber and to develop functional features. For this purpose, in vitro digestion model was applied to buckwheat, kinoa, tef and type 3 resistant starch samples which are known to have high dietary fiber content, afterwards the fermentation of Lactobacillus acidophilus and Bifidobacterium bifidum was provided and short chain fatty acids (acetic acid, propionic acid and butyric acid) were determined quantitatively by HPLC. In addition, various chemical analyses (dry matter, ash, protein, fat and dietary fiber) of samples were made, total phenolic content and antioxidant capacities were determined. As a result of the analyses, acetic acid was determined as the highest amount of organic acid. The total amount of SCFA produced by Lactobacillus acidophilus was determined higher than Bifidobacterium bifidum. The highest total phenolic content was found in quinoa sample. The antioxidant capacity of buckwheat and tef were found high. All datas were evaluated statistically. As a result it has been determined that these food sources have functional properties for probiotic products that will contribute to the food industry.