Fig. 2

Possible changes in constituent monosaccharides (A), FT-IR spectra (B), and free monosaccharides released (C) of R. tanguticum polysaccharides during in vitro digestion and human fecal fermentation. Sample codes were the same as in Fig. 1; RPI-F-0, RPI-F-6, RPI-F-12, RPI-F-24, and RPI-F-48, the supernatants of fermented mixtures of RPI after the in vitro fecal fermentation for 0, 6, 12, 24, and 48 h, respectively. Rha, rhamnose; GalA, galacturonic acid; Ara, arabinose; Gal, galactose; GlcA, glucuronic acid; Glc, glucose; Xyl, xylose;