Impact of Fermented Red Lentil Protein Isolate on Gut Microbiota Composition and Metabolic Function
This project examines the impact of fermented red lentil protein isolate on gut microbiota, focusing on the production of short-chain fatty acids (SCFAs) and bioactive peptides. Through temporal and multivariate analyses, it assesses how these compounds influence microbial community dynamics and metabolic activities in the gut. The study aims to uncover the interplay between dietary proteins, microbial metabolism, and their collective effects on gut health.