Table 2.

Contents of acetic, propionic and n-butyric acids after incubation in vitro (mmol/L).

Treatment	Acetic acid	Propionic acid	n-Butyric acid
Yan 73 anthocyanin extracts
Control	1.94 ± 0.12a	0.82 ± 0.01a	1.83 ± 0.23ab
600 μmol/L	1.71 ± 0.01a	0.76 ± 0.02a	0.68 ± 0.06c
300 μmol/L	1.93 ± 0.29a	0.77 ± 0.05a	1.61 ± 0.02b
100 μmol/L	2.48 ± 0.80a	0.93 ± 0.17a	2.03 ± 0.22a
Malvidin-3-O-glucoside
Control	3.56 ± 0.20a	1.92 ± 0.06b	2.35 ± 0.06b
600 μmol/L	3.56 ± 0.06a	1.87 ± 0.04b	2.50 ± 0.03a
300 μmol/L	3.51 ± 0.05a	2.08 ± 0.15a	2.15 ± 0.06c
100 μmol/L	3.18 ± 0.04b	1.79 ± 0.04b	2.02 ± 0.06d
Spine grape anthocyanin extracts
Control	2.33 ± 0.08b	1.43 ± 0.01b	3.31 ± 0.19b
600 μmol/L	2.11 ± 0.16b	1.09 ± 0.09c	1.90 ± 0.46c
300 μmol/L	2.36 ± 0.20b	1.10 ± 0.04c	1.17 ± 0.53d
100 μmol/L	3.21 ± 0.27a	1.64 ± 0.04a	4.17 ± 0.21a
Malvidin-3,5-O-diglucoside
Control	2.33 ± 0.08b	1.43 ± 0.01b	3.31 ± 0.19b
600 μmol/L	5.71 ± 2.53a	2.28 ± 0.53a	5.17 ± 1.09a
300 μmol/L	7.61 ± 1.37a	2.85 ± 0.23a	6.49 ± 0.32a
100 μmol/L	6.23 ± 0.25a	2.25 ± 0.25a	5.61 ± 0.96a

Results are expressed as mean ± SD in each group. Different letters (a-d) within the same column indicate significant differences (p < 0.05).