Treatments of food and food by-products to enhance gut microbiota short-chain fatty acids production

Gut microbiota is essential for host health, influencing metabolism, immune function, and gut barrier integrity. Short-chain fatty acids (SCFAs), produced by microbial fermentation of dietary fibers, play key roles in these processes. Treatments and functionalization of foods and by-products are a promising but underexplored strategy to enhance SCFAs production. This review highlights recent advances in food functionalization aimed at modulating gut microbiota to optimize SCFAs production. It covers dietary fiber modifications, novel processing technologies, and the use of prebiotic-rich by-products. The mechanisms driving SCFAs production and their potential health benefits are critically examined. Evidence suggests targeted food design can improve SCFAs output, supporting gut health and lowering the risk of metabolic disorders. Modifying fiber structures and using fermentable substrates from by-products show promise for dietary interventions. However, further research is needed to refine these approaches and confirm their efficacy in humans for developing effective functional foods.