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. 2022 Sep 7;9:986667. doi: 10.3389/fnut.2022.986667

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Copyright © 2022 Cao, Tian, Zhang, Yang, Cai, Hu, Guo, Xia and Wu.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Short-chain fatty acid content in in vitro fermentation samples. O stands for blank control group. HWE, UE, SWE, and ME stand for dietary fiber extracted with hot water, ultrasonic assisted, subcritical water, and microwave assisted methods, respectively. INU stands for inulin. Different letters a, b and c indicate significant differences (p < 0.05), the same letters indicate that the differences are not significant (p > 0.05). (A) Total acid content, (B) acetic acid content, (C) propionic acid content, and (D) butyric acid content.