Modulation of Immune Function in Rats Using Oligosaccharides Extracted from Palm Kernel Cake

Table 1

Specific primers and annealing temperatures for target groups of bacteria.

Microorganism	Primer	Size of the amplified fragment (bp)	Annealing temperature (°C)
Total microbes	F-5′-CGGCAACGAGCGCAACCC-3′	145	55
	R-5′-CCATTGTAGCACGTGTGTAGCC-3′
Lactobacillus	F-5′-CATCCAGTGCAAACCTAAGAG-3′	341	58
	R-5′-GATCCGCTTGCCTTCGCA-3′
Enterococcus genus	F-5′-CCCTTATTGTTAGTTGCCATCATT-3′	144	50
	R-5′-ACTCGTTGTACTTCCCATTGT-3′
Bifidobacterium	F-5′-GGGTGGTAATGCCGGATG-3′	440	60
	R-5′-TAAGCCATGGACTTTCACACC-3′
Escherichia coli	F-5′-GTGTGATATCTACCCGCTTCGC-3′	82	50
	R-5′-AGAACGCTTTGTGGTTAATCAGGA-3′
Enterobacteriaceae	F-5′-CATTGACGTTACCCGCAGAAGAAGC-3′	195	50
	R-5′-CTCTACGAGACTCAAGCTTGC-3′
Total Salmonella	5′-TCGTCATTCCATTACCTACC-3′	119	50
	5′-AAACGTTGAAAAACTGAGGA-3′
Clostridiaceae	F-5′-GAG TTT GAT CMT GGC TCA G-3′	552	55
	R-5′-CCC TTT ACA CCC AGT AA-3′
Campylobacter spp.	F: 5-GGATGACACTTTTCGGAG-3	246	55
	R: 5-AATTCCATCTGCCTCTCC-3