Journal of Food Biochemistry

Research Article

Effect of Pretreatments on Releasing of Bound Phenolics from Dried Bamboo Shoots during Simulated In Vitro Colonic Fermentation

Table 3

Correlation coefficient of dietary fiber contents in DBS and their SCFA productions during colonic fermentation.
StandardsSDBSTDBSUDBSFDBS
CelluloseHemicelluloseLigninCelluloseHemicelluloseLigninCelluloseHemicelluloseLigninCelluloseHemicelluloseLignin
Acetic acid−0.867−0.907−0.921−0.922−0.947−0.954−0.798−0.668−0.631−0.896−0.958−0.912
Propionic acid−0.808−0.892−0.850−0.881−0.934−0.910−0.672−0.741−0.750−0.888−0.948−0.893
Butyric acid−0.833−0.914−0.855−0.899−0.952−0.912−0.714−0.886−0.905−0.862−0.891−0.889
Valeric acid−0.521−0.431−0.576−0.941−0.982−0.839−0.786−0.955−0.966−0.837−0.769−0.880
Total SCFA−0.875−0.915−0.927−0.919−0.948−0.950−0.801−0.680−0.643−0.897−0.958−0.913
Indicate that the correlation coefficient between the content of dietary fiber and the production of SCFAs was significant,  < 0.05.