Table 2 Possible changes in fermentability and chemical composition of R. tanguticum polysaccharides during in vitro digestion and human fecal fermentation

44.62 ± 1.12 ^d

57.68 ± 1.86 ^c

68.34 ± 2.18 ^b

75.49 ± 3.14 ^a

85.48 ± 0.73 ^a

85.90 ± 1.13 ^a

85.98 ± 1.11 ^a

84.87 ± 0.51 ^a

48.05 ± 1.29 ^b

43.44 ± 1.63 ^bc

40.69 ± 1.25 ^c

38.71 ± 1.29 ^c

38.54 ± 1.31 ^b

37.60 ± 2.12 ^b

38.15 ± 2.03 ^b

38.26 ± 1.06 ^b

57.66 ± 1.36 ^a

60.69 ± 1.30 ^a

61.21 ± 2.71 ^a

59.60 ± 1.29 ^a

43.17 ± 0.54 ^a

45.15 ± 1.39 ^a

45.02 ± 0.71 ^a

43.38 ± 1.55 ^a

15.44 ± 0.61 ^b

12.43 ± 1.39 ^c

9.91 ± 0.44 ^c

5.56 ± 0.59 ^d