. 2015 Jan 26;7(2):831–848. doi: 10.3390/nu7020831

Table 1.

Hydrolysis (%) of Eleutherine americana after sequential exposure to simulated human gastric and intestinal juices.

Substrates Time (h)		Hydrolysis (%) ¹				Hydrolysis (%) ¹
Substrates Time (h)		Simulated Gastric Juice pH				Simulated Gastric and Intestinal Juices pH
		2	3	4	5	5	6	7	8
E. americana extract	0	0.57 ± 0.11 ^aA	0.57 ± 0.05 ^aA	0.55 ± 0.01 ^aA	0.55 ± 0.04 ^aA	0.82 ± 0.11 ^aA	0.80 ± 0.03 ^aA	0.79 ± 0.01 ^aA	0.82 ± 0.03 ^aA
Oligosaccharide extract		0.37 ± 0.18 ^aA	0.38 ± 0.15 ^aA	0.35 ± 0.05 ^aA	0.34 ± 0.14 ^aA	0.71 ± 0.13 ^aA	0.75 ± 0.08 ^aA	0.73 ± 0.02 ^aA	0.70 ± 0.21 ^aA
Commercial fructo-oligosaccharides		0.56 ± 0.21 ^aA	0.58 ± 0.20 ^aA	0.54 ± 0.17 ^aA	0.52 ± 0.16 ^aA	0.78 ± 0.16 ^aA	0.81 ± 0.12 ^aA	0.75 ± 0.09 ^aA	0.83 ± 0.14 ^aA
E. americana extract	2	7.67 ± 0.10 ^aA	7.73 ± 0.14 ^aA	5.73 ± 0.21 ^aB	5.71 ± 0.24 ^aB	23.17 ± 0.20 ^aB	31.14 ± 0.02 ^aA	31.75 ± 0.10 ^aA	31.51 ± 0.10 ^aA
Oligosaccharide extract		5.80 ± 0.16 ^bA	5.35 ± 0.08 ^bA	1.78 ± 0.15 ^bB	2.03 ± 0.06 ^bB	12.07 ± 0.07 ^bB	22.14 ± 0.16 ^bA	22.17 ± 0.16 ^bA	22.21 ± 0.08 ^bA
Commercial fructo-oligosaccharides		7.95 ± 0.22 ^aA	7.60 ± 0.03 ^aA	5.75 ± 0.13 ^aB	5.77 ± 0.17 ^aB	23.21 ± 0.06 ^aB	31.42 ± 0.15 ^aA	31.73 ± 0.14 ^aA	31.63 ± 0.11 ^aA
E. americana extract	4	9.68 ± 0.10 ^aA	9.60 ± 0.12 ^aA	6.74 ± 0.08 ^aB	6.81 ± 0.12 ^aB	23.21 ± 0.25 ^aB	31.30 ± 0.16 ^aA	31.55 ± 0.15 ^aA	31.45 ± 0.11 ^aA
Oligosaccharide extract		7.62 ± 0.12 ^bA	7.51 ± 0.08 ^bA	3.54 ± 0.16 ^bB	3.45 ± 0.05 ^bB	12.17 ± 0.22 ^bB	22.42 ± 0.24 ^bA	22.32 ± 0.12 ^bA	22.42 ± 0.16 ^bA
Commercial fructo-oligosaccharides		9.75 ± 0.09 ^aA	9.85 ± 0.14 ^aA	6.69 ± 0.11 ^aB	6.64 ± 0.10 ^aB	23.09 ± 0.18 ^aB	31.54 ± 0.17 ^aA	31.61 ± 0.09 ^aA	31.52 ± 0.09 ^aA
E. americana extract	6	9.75 ± 0.07 ^aA	9.68 ± 0.14 ^aA	6.68 ± 0.04 ^aB	6.74 ± 0.05 ^aB	23.05 ± 0.03 ^aB	31.37 ± 0.06 ^aA	31.60 ± 0.21 ^aA	31.58 ± 0.12 ^aA
Oligosaccharide extract		7.51 ± 0.05 ^bA	7.42 ± 0.15 ^bA	3.47 ± 0.12 ^bB	3.12 ± 0.09 ^bB	12.15 ± 0.14 ^bB	22.53 ± 0.04 ^bA	22.21 ± 0.09 ^bA	22.37 ± 0.15 ^bA
Commercial fructo-oligosaccharides		9.86 ± 0.14 ^aA	9.97 ± 0.04 ^aA	6.67 ± 0.20 ^aB	6.71 ± 0.14 ^aB	23.15 ± 0.12 ^aB	31.46 ± 0.11 ^aA	31.68 ± 0.07 ^aA	31.65 ± 0.04 ^aA

Values are the means ± the standard deviation from duplicate determinations; different superscript uppercase letters (A, B) in the same row are significantly different (p < 0.05); different superscript lowercase letters (a, b) in the same column are significantly different among different substrates for each time (p < 0.05); ¹ Hydrolysis (%) = reducing sugar released/total sugar content-initial reducing sugar content × 100%.