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. 2022 Nov 7;16:100501. doi: 10.1016/j.fochx.2022.100501

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© 2022 The Author(s)

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 1 — Ph value (a) and concentrations of total short-chain fatty acid (B) after incubation in vitro with Yan 73 anthocyanin extracts, malvidin-3-O-glucoside, spine grape anthocyanin extracts, and malvidin-3,5-O-diglucoside, respectively. YA, M3G, SA, and M35G represent Yan 73 anthocyanin extracts, malvidin-3-O-glucoside, spine grape anthocyanin extracts, and malvidin-3,5-O-diglucoside, respectively. Results are given as the mean ± SD in each group. Values with different letters (a-c) are significantly different (p < 0.05).