Fig. 3: Produced SCFAs of analyzed samples. | npj Science of Food

Fig. 3: Produced SCFAs of analyzed samples.

From: Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota

Fig. 3: Produced SCFAs of analyzed samples.

a, c, e SCFAs produced by samples of donor1 when fermented for 4 h, 24 h, 48 h, (b), (d), (f) SCFAs produced by samples of donor2 when fermented for 4 h, 24 h, 48 h. RN: RS4 native flour; RS: RS4 starch; RPA: RS4 starch complexed with palmitic acid; GN: GZ93 native flour; GS: GZ93 starch; GPA: GZ93 starch complexed with palmitic acid; PA, palmitic acid samples; B0, B4, B24, B48: blank sample fermented at 0, 4, 24, 48 h. Different letters indicate significant differences at the 0.05 level. Error bar indicates the standard deviation.

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