Table 3.
Effect of different groups of dietary fibers on bacterial metabolic markers.
| Control | Whole grain Cereals | Cereals (non-whole grain) | Seeds | Pulses | Fibers | |
|---|---|---|---|---|---|---|
| pH | −0.2, 0.0 | −0.5 ± 0.1 | −0.4, 0.2 | −0.3, 0.2 | –0.5 ± 0.2 | −0.5, 0.3 |
| Gas (kPa) | 28.2, 1.1 | 50.6 ± 6.9 | 42.3, 13.4 | 42.1 ± 8.4 | 51.3 ± 7.8 | 44.7 ± 12.7 |
| Lactate (mM) | 1.2, 0.1 | 8.3 ± 3.6 | 5.5, 5.6 | 1.8, 0.7 | 3.5, 2.4 | 4.5, 6.9 |
| Acetate (mM) | 22.4, 4.2 | 45.0 ± 4.0 | 33.9, 10.8 | 32.8 ± 6.4 | 41.2 ± 9.7 | 34.6 ± 8.8 |
| Propionate (mM) | 8.0, 2.1 | 16.0, 3.6 | 13.7, 6.3 | 16.4 ± 4.1 | 17.3 ± 7.1 | 12.2, 3.8 |
| Butyrate (mM) | 3.1, 2.1 | 7.3, 4.6 | 6.0, 5.7 | 4.3, 1.7 | 5.6, 3.3 | 4.5, 2.4 |
| Branched FA (mM) | 1.9, 1.2 | 1.6, 1.4 | 1.8, 1.3 | 2.2, 1.6 | 1.7, 1.3 | 1.6, 1.2 |
| Total SCFA (mM) | 36.5, 9.1 | 70.6, 5.8 | 56.2, 17.9 | 56.3, 11.8 | 66.4, 17.8 | 53.5, 13.1 |
Values indicate the average ± SD of different markers (n = 3 biological replicates and 3 technical replicates, rΔ48 h). Statistically significant differences (p <0.05) between different treatments and control condition are marked in boldface.