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Table 2 Short chain fatty acid profiles produced by E. coli KUB-36

From: Anti-cancer and anti-inflammatory effects elicited by short chain fatty acids produced by Escherichia coli isolated from healthy human gut microbiota

SCFA SCFA concentration (mM)
4 h 8 h 12 h 16 h 20 h 24 h
Acetic acid 21.45 ± 0.01d 23.89 ± 0.12a 23.47 ± 0.44b 23.41 ± 0.17b 22.26 ± 0.34c 21.28 ± 0.04e
Butyric acid 1.53 ± 0.04c 3.01 ± 0.27a 3.00 ± 0.04a 2.01 ± 0.28b 1.46 ± 0.26d 0.47 ± 0.02e
Iso-butyric acid 0.70 ± 0.27c 1.69 ± 0.22a 1.66 ± 0.07a 0.84 ± 0.47b 0.29 ± 0.28d ND
Propionic acid 1.34 ± 0.12c 2.15 ± 0.31a 2.13 ± 0.29a 1.52 ± 0.21b 1.36 ± 0.17c 0.50 ± 0.05d
Valeric acid 1.70 ± 0.13b 2.83 ± 0.28a 2.81 ± 0.46a 1.60 ± 0.09b 0.86 ± 0.03c 0.33 ± 0.13d
Iso-valeric acid 1.44 ± 0.05b 2.78 ± 0.13a 2.71 ± 0.02a 1.44 ± 0.07b 0.84 ± 0.22c ND
Caproic acid 1.77 ± 0.01d 3.63 ± 0.18a 3.58 ± 0.02b 2.02 ± 0.04c 1.08 ± 0.19e 0.56 ± 0.20f
  1. Data are mean ± SD values calculated from three replicate
  2. Different letters (a-f) in each row indicate a significant difference between means (p < 0.05). ND; non detected