Table 2.

Changes in short chain fatty acid (SCFA) during in vitro fecal fermentation.

	Incubation Time (h)	CEL	INU	CELP	INUP	Two-Way ANOVA (p-Value)
		µmol mL−1				Fiber	PSP	Interaction
Acetate	0	1.92 ± 2.00	2.00 ± 2.00	1.94 ± 0.22	1.94 ± 0.19	0.840	0.935	0.865
	6	4.54 ± 0.70	9.00 ± 1.50	5.68 ± 0.60	9.36 ± 1.50	0.003	0.529	0.744
	12	8.30 ± 0.70	34.2 ± 10.9	10.7 ± 0.4	31.6 ± 10.5	0.007	0.992	0.748
	24	12.0 ± 1.6	126 ± 20	16.6 ± 1.0	107 ± 25	<0.001	0.672	0.482
	48	32.8 ± 9.6	200 ± 18	32.9 ± 4.4	182 ± 27	<0.001	0.591	0.588
Propionate	0	0.57 ± 0.06	0.63 ± 0.07	0.54 ± 0.11	0.68 ± 0.11	0.255	0.935	0.664
	6	1.97 ± 0.92	2.55 ± 1.86	1.90 ± 1.01	2.60 ± 1.77	0.660	0.992	0.967
	12	3.97 ± 0.76	21.2 ± 12.5	5.10 ± 0.30	20.0 ± 13.3	0.097	0.995	0.898
	24	5.56 ± 0.85	83.8 ± 26.2	6.50 ± 0.60	65.5 ± 29.1	0.003	0.663	0.629
	48	13.5 ± 4.1	178 ± 12	12.6 ± 1.4	150 ± 23	<0.001	0.290	0.319
n-Butyrate	0	0.11 ± 0.05	0.08 ± 0.03	0.11 ± 0.05	0.07 ± 0.04	0.396	0.902	0.975
	6	0.57 ± 0.13	1.06 ± 0.19	0.70 ± 0.13	1.00 ± 0.20	0.017	0.846	0.789
	12	1.68 ± 0.27	2.25 ± 0.22	2.00 ± 0.18	1.88 ± 0.09	0.276	0.903	0.111
	24	3.07 ± 0.30	3.81 ± 0.34	3.29 ± 0.11	3.43 ± 0.28	0.127	0.754	0.288
	48	5.33 ± 0.92	10.2 ± 1.3	5.16 ± 0.33	9.55 ± 2.39	0.005	0.770	0.861
Total SCFA	0	2.60 ± 0.22	2.71 ± 0.30	2.58 ± 0.36	2.70 ± 0.31	0.722	0.960	0.994
	6	7.10 ± 1.70	12.6 ± 3.2	8.30 ± 1.70	13.0 ± 3.2	0.062	0.760	0.887
	12	14.0 ± 1.7	57.6 ± 22.8	17.8 ± 0.8	53.5 ± 24.1	0.030	0.992	0.812
	24	20.7 ± 2.5	213 ± 46	26.4 ± 1.4	176 ± 53	<0.001	0.661	0.549
	48	51.6 ± 14.6	388 ± 31	50.6 ± 6.1	341 ± 52	<0.001	0.447	0.465

Values of short chain fatty acids for each sample treatments during in vitro colonic fermentation of 3% cellulose (CEL), 3% cellulose + 0.16% PSP (CELP), 3% inulin (INU) and 3% inulin + 0.16% PSP (INUP). Values are reported as mean and standard error (n = 5). Two-way ANOVA was performed to assess the effect of fiber (cellulose and inulin), PSP, and their interaction.