SCFA; This group of straight or branched volatile saturated fatty acid compounds with a carbon length of C1 ‑ 6 includes acetic acid (acetate, C2:0), propionic acid (propionate, C3:0), butyric acid (butyrate C4:0). These three comprise 90 ‑ 95% of colonic SCFA from bacterial fermentation of carbohydrates or amino acids (Ríos-Covián et al. 2016). The production of SCFA is a key step by which a prebiotic exerts its health benefits via fermentation by selected microbiota subspecies (Ríos-Covián et al. 2016).