Table 3.
Organic acid levels (µg/mL) obtained after the in vitro tests through GIS1 as a measure of the impact of the sweeteners consumed on the metabolic activity of the microbiota.
| Samples | Formic Acid | Lactic Acid | Benzoic Acid | Phenyllactic Acid | HO-Phenyllactic Acid |
|---|---|---|---|---|---|
| Control | 34.21 ± 5.35 | nd | 1.71 ± 0.10 | 17.60 ± 0.36 | 44.58 ± 0.76 |
| Sodium cyclamate | 49.63 ± 3.70 c | nd | 1.71 ± 0.05 a | 24.19 ± 0.18 b | 48.81 ± 0.89 a |
| Sucralose | 41.29 ± 3.40 b | nd | 1.60 ± 0.07 a | 38.50 ± 1.99 c | 56.48 ± 1.57 b |
| Sodium saccharin | 32.13 ± 1.18 a | nd | 1.34 ± 0.1 c | 28.86 ± 1.02 a | 53.49 ± 1.36 b |
| Steviol powder | 12.68 ± 0.98 a | nd | 7.87 ± 0.15 b | 179.22 ± 4.46 c | 72.96 ± 1.36 b |
| Steviol and brown sugar | 46.85 ± 1.96 c | 314.43 ± 5.89 b | 12.06 ± 0.12c | 120.35 ± 4.15 a | 41.83 ± 1.07 c |
| Steviol capsule | nd | nd | 2.74 ± 0.09 a | 42.52 ± 0.52 b | 118.15 ± 1.40 a |
| White sugar | 313.51 ± 8.56 b | 291.52 ± 5.60 a | 23.66 ± 0.23 a | 8.68 ± 1.29 a | 141.00 ± 0.24 c |
| Oligofructose from chicory | 435.74 ± 3.93 c | nd | 3.90 ± 0.13 c | 55.96 ± 0.75 c | 42.38 ± 0.17 b |
Different letters mean significant statistical differences (a: p ≤ 0.05; b: p ≤ 0.01; c: p ≤ 0.001), n = 3; nd: not determined.