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Table 1 Substrates used for in vitro fermentations with freshly weaned piglet colon content

From: High throughput in vitro characterization of pectins for pig(let) nutrition

Substrates DE% DAc% MW, DP Sugar composition (mol%) IV (dL/g) Ferulic acid (µmol/g DM) Supplier
1. Sugar Beet Pulp (SBPulp) (dried, 1 mm particle size) n.d n.d I GalA: 31.2, Rha: 2.7, Ara: 26.9, Gal: 7.0, other:32.2 n.d 41.7 ± 1.6 CP Kelco
2. Sugar Beet Pectin (SBP)* 52 21 69 kDa GalA: 71.9, Rha: 4.8, Ara: 6.6, Gal: 13.5, other:3.1 2.8 50.5 ± 3.0 CP Kelco
3. RG-I Sugar Beet (SBP-RG-I)*        CP Kelco
4. Sugar Beet LM 1B, Random (LM1B) 44.8 20.1 175 kDa GalA: 73 2.6 n.d CP Kelco
5. Sugar Beet LM 1C, Random (LM1C) 37.8 20.3 183 kDa GalA: 71 2.5 n.d CP Kelco
6. Sugar Beet LM 1D, Random (LM1D) 22.9 20.4 101 kDa GalA: 69 2.2 n.d CP Kelco
7. Sugar Beet LM 2, Blocky (LM2) 35.1 20.5 54 kDa GalA: 69 1.4 n.d CP Kelco
8. Sugar Beet LM 2A, Blocky (LM2A) 44.4 20.5 124 kDa GalA: 73 2.1 n.d CP Kelco
9. Arabino-oligosaccharides (ModAr) n.d n.d DP 2-15 GalA: 10.4, Rha: 2.5, Ara: 75.1, Gal: 9.6, other:2.4 n.d 52.5 ± 2.9 Holck 2011
10. Arabinan (Ar) from Sugar Beet n.d n.d 49 kDa GalA: 10.2, Rha: 1.4, Ara: 69.0, Gal: 18.7, other:0.7 n.d n.d Megazyme
11. Debranched Arabinan (DebAr) n.d n.d 28 kDa GalA: 6.0, Rha: 2.0, Ara: 88, Gal: 4 n.d n.d Megazyme
12. Polygalacturonic Acid (C-PG) n.d n.d PI, 13 kDa   n.d n.d Sigma Aldrich
13. JEH modified Pectin from Sugar Beet: enriched RGI fraction from sugar beet (ModSBP) n.d n.d 50 kDa GalA: 49.4, Rha: 7.5, Ara: 11.7, Gal: 16.5, other:15.0 n.d n.d Holck 2011 tailored
14. Citrus HMP (C-HMP)*        
15. RG-I Citrus (C-RG-I)* n.d n.d    n.d n.d CP Kelco
16. Inulin from chicory (Inulin) n.d n.d PI, 2 kDa   n.d n.d Sigma Aldrich
17. Fructo-oligosaccharides (FOS) (Orafti P95; Oreye, Belgium) n.d n.d DP 2-13   n.d n.d Beneo-Orafti
18. Galacto-oligosaccharides (GOS) n.d n.d DP 2–8   n.d n.d Beneo-Orafti
19. Pea Pectin (PP) n.d n.d    n.d n.d CP Kelco
20. Arabinogalactan (AG) n.d n.d    n.d n.d Sigma-Aldrich
  1. All fermentations tested with 1% (w/v) substrate except were indicated with *, where 0.5% (w/v) was also tested
  2. Molecular structure details such as degree of esterification (DE), degree of acetylation (DAc), molecular weight (MW), degree of polymerization (DP), intrinsic viscosity (IV) and the sugar composition is also listed (abbreviations: n.d. not determined, LM low methylated, HMP high methylated citrus pectin, RG rhamnogalacturonan, GalA galacturonic acid, Rha rhamnose, Ara arabinose, Gal galactose, S soluble, IN insoluble, PI partly insoluble)