Assessing the Prebiotic Potential of Five Taro (<i>Colocasia esculenta</i>) Varieties Found in Hawai‘i on the Human Gut Microbiome and Short-Chain Fatty Acid Production Using In Vitro Human Digestion and Fecal Fermentation System

Five taro (Colocasia esculenta) flour varieties (Bun-Long, Mana ‘Ulu, Moi, Kaua‘i Lehua, and Tahitian) found in Hawaii were evaluated for their total dietary fiber (TDF), resistant starch (RS), and prebiotic activity score. An in vitro batch fecal fermentation system and 16S rDNA sequencing were used to assess the effects of taro flour varieties on human fecal microbial communities and short-chain fatty acid (SCFA) production. The results revealed that Bun-Long, Moi, and Tahitian had the highest TDF content (8.10, 7.23, and 7.47 g/100 g, respectively). Taro flour shifted the ratio of Firmicutes/Bacteroidetes in a favorable direction, promoting the growth of butyrate-producing genera, such as Megamonas and Blautia. Pearson’s correlation indicated associations between TDF and RS levels with butyric acid production and prebiotic activity scores, emphasizing taro’s potential to enhance gut microbial health. Pairwise beta-diversity highlighted distinctions among taro varieties in modulating gut microbiota and SCFAs, with Bun-Long exhibiting the greatest effects.