ArticleFoods (Basel, Switzerland)2025
In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Short-Chain Inulin and Inulin Neoseries Oligosaccharides from Red Onions Enrich Beneficial Gut Taxa and Attenuate Obesity-Related Outcomes in a Rat Model.Foods (Basel, Switzerland) · 2026Article
- Production and functional applications of fructooligosaccharides and their core bioactive components.World journal of microbiology & biotechnology · 2026Review
- Polysaccharides from Er Chen Decoction: gastrointestinal fate, gut microbiota modulation and metabolomics.Frontiers in microbiology · 2026Article
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8 authors.
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Abstract
In our previous study, short-chain inulin and inulin neoseries oligosaccharides (SCIINOs) were produced and purified from red onion juice. This study aimed to investigate the effect of SCIINOs on changes in the bacterial composition of fecal microbiota obtained from normal weight, overweight, and obese subjects using in vitro batch fermentation. Fermentation characteristics, including changes in fecal microbiota determined by the V3-V4 region of 16S rRNA amplicon sequencing, residual SCIINO content, and the resulting organic acid profiles, were determined. The results indicate that SCIINOs were fermentable, which occurred along with a decrease in the SCIINO content and an increase in lactic, acetic, propionic, and butyric acids. The microbial composition of fecal inoculum influenced the degree of SCIINO fermentation, which was then associated with the fermentation outcomes. Alpha-diversity results revealed that fermentation with and without SCIINOs decreased species richness, evenness, and diversity. Beta-diversity results revealed that fermentation of SCIINOs using all fecal inocula negatively affected the abundance of
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