Correction: In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals.

Correction for 'In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals' by Justin Carlson, et al., Food Funct., 2016, DOI: 10.

In vitro analysis of partially hydrolyzed guar gum fermentation differences between six individuals.

Partially hydrolyzed guar gum (PHGG) is a fermentable, soluble, non-gelling fiber consumed as both a supplement and ingredient. PHGG supports bifidogenic and lactogenic growth, and increases the concentration of short chain fatty acids (SCFAs) in the distal intestine due to its fermentability. Changes in SCFA development due to the fermentation of dietary fibers in the colon have been widely studied, but there are limited studies analyzing the differences in SCFA development across multiple individuals (ages 23-68) exposed to the same dietary fiber (PHGG).