Chinese Yam and Its Active Components Regulate the Structure of Gut Microbiota and Indole-like Metabolites in Anaerobic Fermentation In Vitro.

As expected, the pH values of the CY group showed a decreasing trend during the whole fermentation process, and the same trend could be observed in CYPs and taxifolin, indicating that CYPs and taxifolin could also function independently of yam.

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However, at the later stage of fermentation, the addition of CY to the samples significantly enhanced the ILA concentration compared with the control group ( p < 0.05); meanwhile, an increasing trend in the diosgenin treatment group was also noticeable.

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