Table 1.
Category of high fermentable carbohydrate content in natural foods and alteration of the microbiome. ↓ indicates the reduction of the relative abundance of the gut microbiome.
| Soluble NSP | Oligosaccharides | Resistant Starch and Inulin | Di- and Mono-Saccharides | Polyols |
|---|---|---|---|---|
| Oat bran | Wheat | Lentils | Dairy | Mushrooms |
| Barley | Pulses | Oats | Some Fruits (Apples, pears, etc.) | Cherry |
| Seeds | Figs | Barley | Dates | |
| Apples | Garlic | Banana | ||
| Oranges | Onion | |||
| Carrots | Nuts | |||
| Genus [70] | Genus [77,80] | Genus [84,85,87] | Family [99] | Family [117] |
| Bacteroides | Akkermansia | Akkermansia | Bacteroidaceae | Verrucomicrobia |
| Roseburia | Barnesiella | Ruminococcus | Lactobacillaceae | Phylum [117] |
| Coprobacillus | Odoribacter | Victivallis | Enterococcaceae | ↓ Cyanobacteria |
| Species [69] | Coprococcus | Comamonas | Streptococcaceae | Genus [117] |
| Lachnospira eligens | Butyricicoccus | Lactobacillus | Genus [113,114] | Bacteroides |
| Faecalibacterium prausnitzii | Bifidobacterium | Bifidobacterium | Anaerostipes | Phascolarctobacterium |
| Turicibacter | Coprococcus | ↓ Escherichia-Shigella | ||
| Phascolarctobacterium | Ruminococcus | |||
| Blautia | Erysipelatoclostridium | |||
| ↓ Desulfovibrio |