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. 2019 Jan 1;25(1):148–158. doi: 10.5056/jnm17085

Table 5.

Effects of Lactobacillus casei Strain Shirota on Short Chain Fatty Acids

SCFA Group Baseline Intake 1 Intake 2 Follow-up
Acetate HS 21.49 (24.20) 29.37 (29.67)a 22.94 (35.25)a 14.25 (25.24)
NS 32.03 (28.18) 18.70 (18.77)b 27.12 (23.65) 19.51 (28.78)a
SS 44.54 (11.64)c 29.61 (33.07) 34.98 (20.07) 21.73 (20.91)b
Total 30.65 (29.84) 24.32 (26.31) 30.24 (24.96) 18.24 (25.86)b
Propionate HS 12.30 (10.98) 14.92 (10.49)b 13.32 (8.33) 10.93 (12.81)
NS 15.17 (13.37) 13.91 (7.98) 14.06 (13.22) 13.63 (9.81)b
SS 18.67 (18.94)c 18.30 (16.69) 19.46 (14.33) 14.41 (8.59)b
Total 15.42 (12.26) 14.81 (9.21) 14.15 (10.85) 11.39 (10.04)b
Butyrate HS 8.37 (12.28) 16.18 (9.06)b 11.22 (12.91) 9.73 (15.46)
NS 14.64 (10.60) 13.53 (12.67) 13.33 (14.10) 10.15 (12.22)
SS 17.41 (22.75)c 14.43 (20.77) 17.13 (15.02) 9.73 (13.72)b
Total 14.34 (12.33) 14.43 (11.11) 12.91 (13.89) 9.97 (13.64)
a

P < 0.1, vs baseline.

b

P < 0.05, vs baseline.

c

P < 0.05, vs HS.

HS, hard stool; NS, normal stool; SS, soft stool; intake 1, 2-week LcS intake; intake 2, 4-week LcS intake; follow-up, 2-week following LcS intake.

Data are presented as median (interquartile range).