In Vitro Gastrointestinal Digestion of Polyonatum cyrtonema Polysaccharides and Impact on Intestinal Flora

Table 3

Total and individual short-chain fatty acid concentration (mmol/mL ± SD) after 24 h fermentation.

SCFAs (mM/L)	Group	Fermentation time (h)
		0	6	12	24
Acetic acid	CON	2.61 ± 0.17a, D	4.91 ± 0.12c, A	3.98 ± 0.13b, C	4.65 ± 0.23c, B
	INU		6.87 ± 0.16b, C	10.32 ± 0.02a, B	28.32 ± 0.17b, A
	PCPs		10.32 ± 0.19a, C	11.64 ± 0.08a, B	32.90 ± 0.15a, A
Propionic acid	CON	0.69 ± 0.05a, D	1.53 ± 0.13c, C	2.95 ± 0.02c, B	4.17 ± 0.21c, A
	INU		9.97 ± 0.20a, C	11.90 ± 0.24a, B	15.53 ± 0.21a, A
	PCPs		7.23 ± 0.29b, C	9.16 ± 0.12b, B	12.13 ± 0.32b, A
Butyric acid	CON	0.54 ± 0.03a, D	0.64 ± 0.13b, C	1.25 ± 0.17a, A	0.75 ± 0.27b, B
	INU		1.09 ± 0.04a, B	1.23 ± 0.08b, A	1.09 ± 0.11a, C
	PCPs		0.68 ± 0.10b, C	0.67 ± 0.15c, A	0.72 ± 0.14b, B
N-valerate acid	CON	ND	ND	0.63 ± 0.31b, B	0.63 ± 0.31b, A
	INU			0.65 ± 0.22b, B	1.01 ± 0.50a, A
	PCPs			0.85 ± 0.21a, A	ND
Isovaleric acid	CON	ND	ND	ND	ND
	INU			0.87 ± 0.15a, A	ND
	PCPs			0.69 ± 0.13b, A	0.65 ± 0.12a, B
Total acid	CON	3.84 ± 0.25a, D	7.08 ± 0.38b, C	8.81 ± 0.63c, B	10.20 ± 1.02b, A
	INU		17.93 ± 0.40a, C	24.97 ± 0.71a, B	45.95 ± 0.99a, A
	PCPs		18.23 ± 0.58a, C	23.01 ± 0.69b, B	46.40 ± 0.73a, A

The data show significant differences among different times denoted by capital letters (A–D) within the same group, and among different groups denoted by lowercase letters (a–d) at the same time. ND indicates values not detected.