Table 3.
Change in the number of faecal microbiota in the course of digestion of red cabbage and anthocyanin-rich extract.
| Group of microorganisms Log CFU/g* (±SD) |
Control | Red cabbage extract |
Anthocyanin-rich extract |
|---|---|---|---|
| Lactobacillus sp. | 6.2 ± 0.08a | 4.7 ± 0.05b | 5.5 ± 0.20b |
| Bifidobacterium sp. | 5.4 ± 0.36ab | 4.7 ± 0.05a | 5.4 ± 0.07b |
| Clostridium sp. | 6.3 ± 0.04a | 4.6 ± 0.13b | 5.7 ± 0.14c |
| Bacteroides sp. | 7.2 ± 0.13a | 2.6 ± 0.21b | 5.5 ± 0.23b |
| Enterococcus sp. | 5.7 ± 0.09a | 3.4 ± 0.04b | 3.6 ± 0.16b |
| Entertobacteriaceae family | 7.2 ± 0.16a | 4.8 ± 0.22b | 5.3 ± 0.29b |
| Total anaerobic bacteria | 10.0 ± 0.02a | 6.5 ± 0.08b | 6.6 ± 0.05b |
*Log CFU/g wet weight of feces; data are means ± SD (n = 3).
Superscript letters within the same row indicate significant differences among the number of faecal microbiota, P ≤ 0.05.