Fig. 2.

Gliadin hydrolysis and alpha-diversity of bacterial communities in medium containing one of the four grated root vegetables supplemented with gliadin. a Grated vegetables were incubated with gliadin for 48 h under microoxic conditions, after which the residual undigested gliadin was measured by ELISA. b Effect sizes ([−] vs. [+] and peel vs. pulp) with 90% CIs for each species of vegetable. c Microbial diversity based on the Shannon index. d Microbial richness based on the Chao1 index. Significant differences between acid and bile salts treatment [+] and control experiment [−] for each species of vegetable (following the Tukey post hoc test) are indicated at the top of each box: ***P < 0.001; **P < 0.01; and *P < 0.05. Grey, treated [+] samples; red, control [−] samples