Table 1.
Substrates Time (h) | Hydrolysis (%) 1 | Hydrolysis (%) 1 | |||||||
---|---|---|---|---|---|---|---|---|---|
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%.