Table 4.
Malt | +Paracasei | +HEAL 9 | +HEAL 19 | +CURE 21 | +Lr 271 | P | |
---|---|---|---|---|---|---|---|
Asparagine | 62±7 | 82±7 | 89±9 | 82±9 | 97±3* | 69±7 | 0.001 |
Proline | 175±2 | 159±8 | 176±10 | 217±10 | 269±33** | 241±24* | 0.032 |
Glycine | 364±11 | 438±18 | 502±18*** | 458±28* | 404±25 | 442±29 | 0.002 |
Phenylalanine | 54±3 | 62±4 | 74±6 | 74±5 | 65±5 | 85±9* | 0.007 |
Glutamine | 680±26 | 684±28 | 677±29 | 633±33 | 635±28 | 638±55 | 0.739 |
Ammonia | 392±35 | 415±35 | 361±40 | 413±13 | 432±69 | 430±55 | 0.971 |
Total | 4,375±139 | 4,626±140 | 4,856±163 | 4,755±192 | 4,617±182 | 4,728±249 | 0.477 |
Results are given as means±SEM, n=6 for malt+CURE 21 and n=7 for all other groups. Mean values were significantly different from those for rats fed with malt:
P<0.05,
P<0.01,
P<0.001.