Fig. 9: MP increases the content of short-chain fatty acids. | npj Science of Food

Fig. 9: MP increases the content of short-chain fatty acids.

From: Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice models

Fig. 9

A Acetic acid, B Propionic acid, C Isobutyric acid, D Butyric acid, E Isovaleric acid, and F Valeric acid. G Spearman’s correlations heatmap between bacterial genus and short-chain fatty acids. Each column of data marked with a different letter represents a significant difference (p < 0.05); Different colors of squares represent different r-values of Spearman’s correlation. *p < 0.05; **p < 0.01; ***p < 0.001. Data were expressed as mean ± standard deviation.

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