Table 2.
Serum haptoglobin concentrations (μg/ml) in mice before and after Salmonella challengea
| Nb | Unifected | Infected | |
|---|---|---|---|
| Study A: | |||
| Control | 5 | 5.96 ± 2.37 | 514.97 ± 258.32* |
| FOS | 9 | 1.42 ± 0.49+ | 1796.93 ± 268.37***++ |
| XOS | 7 | 4.05 ± 2.87 | 1584.67 ± 346.58***+ |
| Study B: | |||
| Control | 7 | 25.52 ± 12.20 | 1469.57 ± 455.12* |
| Beta-glucan | 6 | 1.56 ± 0.49 | 1704.18 ± 368.97*** |
| GOS | 6 | 7.54 ± 5.44 | 966.68 ± 283.58** |
| Study C: | |||
| Control | 7 | 17.03 ± 6.39 | 1384.38 ± 515.84 |
| Inulin | 7 | 9.64 ± 7.38 | 2369.71 ± 862.14** |
| Apple pectin | 5 | 3.55 ± 2.83 | 1993.22 ± 673.85*** |
| Polydextrose | 5 | 14.82 ± 10.47 | 1477.68 ± 512.44* |
aValues represent means ± SEM. bNumbers of mice where serum haptoglobin was measured in uninfected and infected mice. *Significantly different from the corresponding concentration measured in uninfected mice. *P < 0.05; **P < 0.01; ***P < 0.001. +Significantly different from the concentration measured in infected mice fed the control diet. +P < 0.05; ++P < 0.01.