Co-fermentation of undigested food proteins and wheat arabinoxylan with human gut microbiota
In this study, food proteins included from pea, chickpea, mung bean, soybean, lentil, brown rice, and milk were digested at in vitro condition to acquire the undigested residues. These residues were co-fermented wheat arabinoxylan to simulate the protein and dietary fiber combinations. The in vitro cultures were sampled at 24 h and DNA samples were sequenced using the Illumina system.