Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries
Table 5
Levels of short-chain fatty acids (µmol/L) in portal serum of rats fed diets containing blackcurrant, blackberry, and raspberry, with the same diets supplemented with L. plantarum HEAL19.
Blackcurrant
Blackberry
Raspberry
−HEAL19
+HEAL19
−HEAL19
+HEAL19
−HEAL19
+HEAL19
Mean
SE
Mean
SE
Mean
SE
Mean
SE
Mean
SE
Mean
SE
Berry
Pro
Berry × Pro
Acetic
931
54
1050
83
862
65
870
77
827
66
734
19
0.0071
NS
NS
Propionic
69.5
6.3
74.8
11.9
59.8
6.8
60.2
9.5
55.1
7.5
54.4
4.6
NS
NS
NS
Butyric
54.6
4.6
49.1
8.2
52.1
8.4
48.0
9.4
48.1
6.8
48.7
4.5
NS
NS
NS
Isobutyric
10.3
0.8
11.3
1.8
12.4
0.6
12.0
0.9
11.2
1.5
10.7
0.4
NS
NS
NS
Isovaleric
8.9
0.6
9.9
1.9
11.1
0.8
12.1
1.4
11.6
2.0
9.9
0.6
NS
NS
NS
Valeric
4.4
0.5
4.7
1.5
4.8
0.7
4.8
1.3
4.0
0.7
3.9
0.7
NS
NS
NS
Total
1079
63
1200.0
101.0
1002
76
1007
91
957
80
862
26
0.0161
NS
NS
Mean values with their SEM for seven rats per group.
1Groups fed blackcurrant were significantly higher than those fed raspberry.
