Fecal fermentation characteristics of Rheum tanguticum polysaccharide and its effect on the modulation of gut microbial composition

Table 1 Possible change in reducing sugar content of R. tanguticum polysaccharides during in vitro digestion and human fecal fermentation

Processes	Time (h)	Reducing sugar content (mg/mL)
Salivary digestion	0.25	0.117 ± 0.010 ^a
Salivary digestion	0.5	0.112 ± 0.008 ^a
Saliva-gastric digestion	0.5	0.156 ± 0.012 ^a
	1	0.165 ± 0.015 ^a
	2	0.145 ± 0.010 ^a
Saliva-gastrointestinal digestion	0.5	0.174 ± 0.009 ^a
	1	0.171 ± 0.011 ^a
	2	0.178 ± 0.011 ^a
Human fecal fermentation	0	0.177 ± 0.003 ^e
	6	0.778 ± 0.020 ^a
	12	0.631 ± 0.009 ^b
	24	0.583 ± 0.017 ^c
	48	0.496 ± 0.034 ^d

Values represent mean ± standard deviation, and different superscript lowercase letters indicate significant (p < 0.05) in each group

ISSN: 1749-8546