Sonja de Vries

Abstract Redox balance—the equilibrium between oxidants and reductants—is a key modulator of a healthy gut and consequently overall well-being. Excess reactive species, resulting in oxidative stress, are linked to deleterious processes including inflammation and microbiome dysbiosis. However, a lack of suitable in vivo methods has restricted measurements of redox balance in the human gut.

As the number of COVID-19 cases in Kentucky continues to increase, all of us across the Commonwealth are rightly being asked to consider the needs of the most vulnerable people in our communities. Kentucky’s leaders must extend that same consideration to a uniquely vulnerable group: incarcerated people. In correctional facilities, access to basics such as soap and hand sanitizer is limited.

Interactions among dietary ingredients are often assumed non-existent when evaluating the nutritive value and health effects of dietary fiber. Specific fibers can distinctly affect digestive processes; therefore, digestibility and fermentability of the complete diet may depend on fiber types present. This study aimed to evaluate the effects of readily fermentable fibers (?-glucans and resistant starch) on the degradation of feed ingredients containing more persistent, recalcitrant, fibers.