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 (𝑛=3).

		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	GOS^0	13.49 ^bc	1.25	22.81 ^ab	1.10	1.30	0.25	0.36	0.51	38.28	1.05
	GOS^1	10.91 ^c	0.64	25.13 ^b	2.28	1.42	0.30	0.40	0.56	37.91	2.12
	GOS^2	14.94 ^c	2.34	25.64 ^b	1.96	1.61	0.21	0.31	0.35	42.61	3.37
	GOS^3	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 (𝑃<0.05).
^†𝑛=2.