Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

Table 3

Change in the number of faecal microbiota in the course of digestion of red cabbage and anthocyanin-rich extract.

Group of microorganisms; Log CFU/g* (±SD)	Control	Red cabbage; extract	Anthocyanin-rich extract
Lactobacillus sp.	6.2±0.08^a	4.7±0.05^b	5.5±0.20^b
Bifidobacterium sp.	5.4±0.36^ab	4.7±0.05^a	5.4±0.07^b
Clostridium sp.	6.3±0.04^a	4.6±0.13^b	5.7±0.14^c
Bacteroides sp.	7.2±0.13^a	2.6±0.21^b	5.5±0.23^b
Enterococcus sp.	5.7±0.09^a	3.4±0.04^b	3.6±0.16^b
Entertobacteriaceae  family	7.2±0.16^a	4.8±0.22^b	5.3±0.29^b
Total anaerobic bacteria	10.0±0.02^a	6.5±0.08^b	6.6±0.05^b

∗Log CFU/g wet weight of feces; data are means ± SD (𝑛=3).
Superscript letters within the same row indicate significant differences among the number of faecal microbiota, 𝑃≤0.05.