Table 2 The topological features of the microbial connection network according to the exposure levels of food emulsifiers

Number of edges

85^bc

111^bc

119^c

76^b

57^b

45^a

Number of positive edges

76^bc

105^bc

113^c

68^b

49^b

38^a

Number of negative edges

9^c

6^a

6^a

8^c

8^c

7^b

Number of vertices

59^b

70^c

75^c

47^a

53^a

39^a

Average degree

2.881^ab

3.171^ab

3.173^b

3.234^b

2.151^ab

2.307^a

Average path length

3.658^a

3.679^a

5.794^a

4.303^a

2.425^a

2.507^a

Clustering coefficient

0.426^ab

0.458^ab

0.428^ab

0.558^b

0.333^a

0.361^a

Centralization degree

7.241^a

7.942^a

8.946^a

7.934^a

8^a

7.894^a

Modularity (> 0.4)

0.626^a

0.614^a

0.584^a

0.45^a

0.736^a

0.626^a

Number of modules

11^ab

13^ab

14^ab

10^ab

14^b

9^a

Carrageenan

Parameters

Low (n = 142)

Moderate (n = 132)

High (n = 82)

Low (n = 131)

Moderate (n = 140)

High (n = 191)

Number of edges

67^bc

119^bc

79^c

69^b

70^bc

32^a

Number of positive edges

64^bc

107^bc

74^c

64^b

64^bc

24^a

Number of negative edges

3^a

12^c

5^b

5^b

6^b

8^b

Number of vertices

51^b

73^bd

57^c

43^b

61^b

31^a

Average degree

2.627^bc

3.26^c

2.772^c

3.209^b

2.295^b

2.064^a

Average path length

4.965^a

5.212^a

2.193^a

2.173^a

2.761^a

2.799^a

Clustering coefficient

0.574^a

0.47^a

0.672^a

0.594^a

0.275^a

0.328^a

Centralization degree

6.441^a

9.875^a

7.357^a

9^a

5.8^a

5.1^a

Modularity (> 0.4)

0.684^a

0.637^a

0.672^b

0.506^a

0.738^ab

0.658^a

Number of modules

10^ab

13^ab

15^c

8^b

12^a

7^a