In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions

In our previous study, short-chain inulin and inulin neoseries oligosaccharides (SCIINOs) were produced and purified from red onion juice. This study aimed to investigate the effect of SCIINOs on changes in the bacterial composition of fecal microbiota obtained from normal weight, overweight, and obese subjects using in vitro batch fermentation. Fermenta- tion characteristics, including changes in fecal microbiota determined by the V3–V4 region of 16S rRNA amplicon sequencing, residual SCIINO...