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. 2022 Feb 14;9:820892. doi: 10.3389/fbioe.2021.820892

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Copyright © 2022 Fu, Zhan, Li, Yu, Gao, Gu, Zhu, Li and Zhu.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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pH variation during in vitro degradation. The pH reduction during the in vitro degradation of SJP, alginate oligosaccharides (Algo), fucose (Fuc), and glucose (Glc). The control condition (CK) was achieved by excluding the addition of experimental substances. Results are shown as mean ± SD (n = 3). ^a,b,c,d Significant differences were analyzed by one-way ANOVA with post-hoc Tukey HSD test for multiple groups comparisons at the same fermentation time (p < 0.05). SJP, seaweed Laminaria japonica polysaccharides; HSD, honestly significant difference.