Recent　studies　show　that　starch-polyphenols　complexes　exert　positive　effects　on　gut　health,　but　the　probiotic　effects　of　maize　starch-caffeic　complexes　remain　underexplored.　Therefore,　this　study　aimed　to　investigate　the　probiotic　effect　of　maize　starch-caffeic　complexes　from　the　small　intestine　to　the　colon.　First,　maize　starch　was　extruded　with　caffeic　acid　and　subjected　to　in　vitro　digestion,　and　the　undigested　parts　were　fermented　in　vitro,　and　the　structural　characteristics,　short　chain　fatty　acids　(SCFAs)　and　microbiota　communities　were　investigated.　Results　showed　that　caffeic　acid　reduced　the　long/short-range　order　of　maize　starch　after　extrusion,　significantly　increasing　resistant　starch　to　30.35　+/-　2.36　%.　In　vitro　fermentation　indicated　that　microbiota　utilized　the　amorphous　area　of　the　residues　first,　promoting　SCFAs　production　and　the　growth　of　Bifidobacterium　and　Lactococcus　genus.　Overall,　the　probiotic　properties　of　extruded　maize　starch-caffeic　acid　complexes　suggest　they　could　serve　as　a　functional　food　for　health　benefits.