Factors Involved in the In Vitro Fermentability of Short Carbohydrates in Static Faecal Batch Cultures
Table 2
Concentration of lactate and SCFA after 24 h of fermentation. Substrates (0.5% (w/v) except substitution group: 1% (w/v)) were fermented anaerobically in static faecal batch culture incubations ().
Lactate
±Stdev
Acetate
±Stdev
Propionate
±Stdev
Butyrate
±Stdev
Total organic acids
±Stdev
mmol/L
Glucose
16.09
a
1.14
20.08
1.36
3.61
a
1.66
0.00
0.00
41.83
ab
3.64
L-arabinose
18.65
abc
5.00
24.25
1.76
6.19
ab
2.61
0.00
0.00
51.46
b
3.63
D-arabinose
0.23
b
0.40
19.78
4.89
16.91
cd
1.79
0.00
0.00
38.18
a
5.12
L-xylose
0.53
b
0.56
19.20
11.34
2.87
a
0.23
0.95
0.82
24.90
ab
13.00
D-xylose
4.79
abc
4.19
19.92
2.48
13.89
ce
1.52
0.00
0.00
40.03
a
5.65
Glucose
0.00
a
0.00
16.95
0.60
6.07
a
1.57
6.92
0.37
32.16
ab
4.77
Lactose
6.99
abc
12.11
19.72
2.06
3.98
a
0.02
8.76
3.92
41.06
ab
9.11
Monomer composition
Lactulose
3.49
ac
6.05
23.75
3.20
3.39
a
0.29
4.06
2.86
37.39
a
4.13
Melezitose
1.73
a
3.00
20.50
1.51
5.55
a
1.43
5.02
1.34
36.47
ab
3.60
Raffinose
1.76
a
3.04
19.10
2.22
4.55
a
0.90
6.60
3.41
33.53
ab
0.70
Sucrose
0.00
a
0.00
0.95
0.92
14.22
aef
4.10
1.93
1.90
29.93
b
4.69
Glucose
29.62
a
7.18
27.73
5.17
3.21
a
1.80
2.82
1.66
67.69
4.73
D-mannose
16.84
cb
6.88
15.78
2.02
10.18
bdf
1.35
9.33
1.22
52.20
11.96
L-rhamnose
0.10
abc
0.17
25.61
5.13
19.09
c
1.26
10.99
4.34
60.74
1.98
Glucose
25.51
a
1.11
23.26
abc
6.20
1.30
a
0.69
0.32
0.14
52.99
ac
4.13
Maltose
15.60
b
2.24
28.53
b
2.64
1.79
b
0.70
0.75
0.64
52.35
a
1.38
Linkage
Isomaltose
0.00
c
0.00
24.78
c
2.28
4.67
ab
3.04
1.34
1.30
32.05
b
2.68
Cellobiose
26.92
a
2.56
14.10
a
1.69
1.93
ab
0.69
0.59
0.55
49.95
ac
4.75
Gentiobiose
26.66
a
0.44
29.76
b
2.25
1.48
ab
0.39
0.56
0.14
60.12
c
1.25
Galactose
38.11
a
2.73
56.75
a
2.37
4.39
ab
1.44
0.45
0.15
101.44
a
6.01
Methylgalactose
34.76
a
3.09
50.89
b
0.36
3.51
a
0.95
0.51
0.53
91.03
a
4.74
Substitution
Galactose pentaacetate
0.10
b
0.17
40.66
abc
7.82
4.28
ab
1.23
0.58
1.01
47.88
b
9.53
Galactitol
2.21
b
2.48
15.28
cd
13.23
4.41
ab
1.24
0.63
1.09
24.52
bc
12.78
Fucose
0.00
b
0.00
25.61
d
4.85
11.75
b
4.04
1.56
1.45
40.45
c
9.6
Glucose
27.48
a
4.04
27.80
ac
0.25
1.89
a
0.19
0.51
0.45
62.24
a
4.17
Glucuronic acid
3.41
b
2.81
23.71
abc
6.40
3.13
ab
0.93
5.51
33.74
b
6.00
Derivatisation
Galacturonic acid
0.67
ab†
0.19
20.31
b
0.74
4.11
ab
1.54
0.00
0.00
32.86
b
8.48
Glucosamine
0.33
b
0.47
15.68
ab
6.14
4.99
b
0.45
3.11
0.82
27.08
b
10.54
GlcNAc
0.73
b
0.64
32.43
c
3.97
4.89
ab
1.93
5.08 †
4.77
45.90
b
3.03
Glucose
18.68
ab
3.06
20.74
a
2.17
1.57
0.25
0.27
0.26
41.56
4.00
Vivinal-GOS
18.14
a
2.25
21.67
a
0.97
1.41
0.28
0.22
0.22
41.87
1.73
Chain length
GOS0
13.49
bc
1.25
22.81
ab
1.10
1.30
0.25
0.36
0.51
38.28
1.05
GOS1
10.91
c
0.64
25.13
b
2.28
1.42
0.30
0.40
0.56
37.91
2.12
GOS2
14.94
c
2.34
25.64
b
1.96
1.61
0.21
0.31
0.35
42.61
3.37
GOS3
13.51
ac
0.83
24.28
b
1.33
1.31
0.11
0.25
0.26
39.48
1.02
GOS: galactooligosaccharide. Different superscript letters indicate significant differences within each group (). †.