Table 2.
Possible changes in fermentability and chemical composition of R. tanguticum polysaccharides during in vitro digestion and human fecal fermentation
| In vitro digestion of RP | In vitro fermentation of RPI | |||||||
|---|---|---|---|---|---|---|---|---|
| RP | RPS | RPG | RPI | RPI-6 h | RPI-12 h | RPI-24 h | RPI-48 h | |
| Fermentability (%) | – | – | – | – | 44.62 ± 1.12 d | 57.68 ± 1.86 c | 68.34 ± 2.18 b | 75.49 ± 3.14 a |
| Total polysaccharides (%) | 85.48 ± 0.73 a | 85.90 ± 1.13 a | 85.98 ± 1.11 a | 84.87 ± 0.51 a | 48.05 ± 1.29 b | 43.44 ± 1.63 bc | 40.69 ± 1.25 c | 38.71 ± 1.29 c |
| Total uronic acids (%) | 38.54 ± 1.31 b | 37.60 ± 2.12 b | 38.15 ± 2.03 b | 38.26 ± 1.06 b | 57.66 ± 1.36 a | 60.69 ± 1.30 a | 61.21 ± 2.71 a | 59.60 ± 1.29 a |
| Degree of esterification (%) | 43.17 ± 0.54 a | 45.15 ± 1.39 a | 45.02 ± 0.71 a | 43.38 ± 1.55 a | 15.44 ± 0.61 b | 12.43 ± 1.39 c | 9.91 ± 0.44 c | 5.56 ± 0.59 d |
Sample codes were the same as in Fig. 1.
Values represent mean ± standard deviation, and different superscript lowercase letters indicate significant (p < 0.05) in each row