Supplementation of Heat-Treated Lactiplantibacillus plantarum nF1 Changes the Production of Short-Chain Fatty Acids in Healthy Infants

Table 3

Changes in SCFA concentration in the control and HLp-nF1 groups.

	SCFA concentration (μmol/g)
	Week 0	Week 8	value
	Control group (n = 13)
Total	13.511 ± 22.95	26.067 ± 28.04	0.270
Acetate	12.802 ± 22.35	21.557 ± 25.81	0.471
Propionate	0.541 ± 1.03	3.976 ± 3.63	0.111
Butyrate	0.168 ± 0.44	0.534 ± 0.71	0.138
	HLp-nF1 group (n = 30)
Total	14.398 ± 24.146	50.157 ± 26.761	<0.0001
Acetate	13.898 ± 23.232	42.185 ± 24.401	<0.0001
Propionate	0.347 ± 1.084	7.157 ± 5.109	<0.0001
Butyrate	0.153 ± 0.407	0.816 ± 1.822	0.028

Total SCFAs refers to the sum of acetate, propionate, and butyrate. Data are presented as means ± SD. values <0.05 denote statistically significant differences. HLp-nF1, heat-treated Lactiplantibacillus plantarum nF1; SCFA, short-chain fatty acid.