Table 2.
Concentrations (μg/mL) of constituents of daikenchuto (DKT).
| Constituent | 0.5% wt. DKT | + B. adolescentis | + F. nucleatum | + E. coli |
|---|---|---|---|---|
| Ginsenoside | ||||
| Rb1 | 9.31 ± 0.78 | 8.53 ± 0.01 | 8.45 ± 0.31 | 8.78 ± 0.10 |
| Rb2 | 5.77 ± 0.44 | 4.55 ± 0.11 | 4.65 ± 0.18 | 4.95 ± 0.44 |
| Rc | 3.84 ± 0.23 | 1.07 ± 0.15 | 3.29 ± 0.07 | 3.26 ± 0.16 |
| Rd | 3.22 ± 0.11 | 5.08 ± 0.09 | 2.30 ± 0.13 | 2.42 ± 0.04 |
| Re | 4.23 ± 0.07 | 4.01 ± 0.06 | 3.75 ± 0.07 | 3.85 ± 0.08 |
| Rg1 | 11.03 ± 0.38 | 9.54 ± 0.12 | 9.42 ± 0.11 | 10.07 ± 0.40 |
| Hydroxysanshool | 6.84 ± 0.44 | 3.77 ± 0.08 | 1.47 ± 0.19 | 1.34 ± 0.28 |
| Gingerol | ||||
| 6G | 2.63 ± 0.30 | 3.26 ± 0.15 | 2.13 ± 0.32 | 3.08 ± 0.03 |
Data are presented as mean ± SD. Concentrations are shown for 0.5% wt. DKT before cultivation and after cultivation with Bifidobacterium adolescentis, Fusobacterium nucleatum, or Escherichia coli.