Skip to main content
. 2020 Oct 14;11(5):628–637. doi: 10.1016/j.jpha.2020.10.001

Fig. 2.

Fig. 2

Metabolism of BBR by the mice gut microbiota in vitro. (A) Percentage of residual BBR (10, 50, and 100 mg/mL) after intestinal metabolism in mice in vitro. (B) Level of M1 produced from BBR (10, 50, and 100 mg/mL) after intestinal metabolism in mice in vitro. (C) Level of M2 produced from BBR (10, 50, and 100 mg/mL) after intestinal metabolism in mice in vitro. (D) Comparison of the percentage of residual BBR (50 mg/mL) metabolized in the gut microbiota under the influence of an inhibitor (voriconazole, 3.5 μg/mL). ∗ P < 0.05; ∗∗ P < 0.01. (E) Comparison of the M1 content produced by BBR (50 mg/mL) metabolism in the gut microbiota under the influence of an inhibitor (voriconazole, 3.5 μg/mL). ∗∗ P < 0.01; ∗∗∗ P < 0.001. (F) Comparison of the M2 content produced by BBR (50 mg/mL) metabolism in the gut microbiota under the influence of an inhibitor (voriconazole, 3.5 μg/mL). ∗ P < 0.05; ∗∗ P < 0.01 .