Inulin short-chain fatty acids

The use of inulin and nondigestible oligosaccharides improves the taste and textnre of food in which are added. In addition, these fibers are readily fermentable by specific bacteria snch as lacto-bacilli and bifidus bacteria, resulting in an increase in their population with the simultaneous production of short chain fatty acids. These fatty acids, especially butyrate, acetate, and propionate provide metabolic energy for the host. 

Tarini J, Wolever TM. The fermentable fibre inulin increases postprandial serum short-chain fatty acids and reduces free-fatty acids and ghrelin in healthy subjects. Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme. 2010 35(1) 9—16. 

Rehman H., P. Hellweg, D. Taras, J. Zentek, 2008. Effects of dietary inulin on the intestinal short chain fatty acids and microbial ecology in broiler chickens as revealed by denaturing gradient gel electrophoresis. Poultry Sci. 87, 783-789. 

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