Functional properties of curry paste in relation to digestibility and fermentation by gut microbiota

Figures & data

Table 1. The ingredient compositions in curry paste formula (P1 and P2).

Ingredient	Amount (%, w/w)
	P1	P2
Garlic	10	8
Shallot	30	24.5
Chili	30	24.5
Turmeric rhizome	10	8
Garcinia	-	15
Salt	20	20

P1: basic Keang-hleung paste without garcinia.

P2: garcinia Keang-hleung paste with 15% garcinia.

Table 2. Probe reference and hybridization temperature.

Target Organisms	Probe Reference	Sequence from 5’ to 3’	Hybridization temperature (◦C)
Bacteroides	Bac 303	CCAATGTGGGGGACCTT	48
Bifidobacteria	Bif 164	CATCCGGCATTACCACCC	50
Lactobacillus	Lab 158	GGTATTAGCA(T/C)CTGTTTCCA	50
Clostridia	Chis 150	TTATGCGGTATTAATCT(C/T)CCTTT	50
Eubacteria	Eub 338	GCTGCCTCCCGTAGGAGT	48

Bif: Bifidobacteria; Lab: Lactobacillus; Bac: Bacteroides; Chis: Clostridia; Eub: Eubacteria.

Figure 1. The hydrolysis of basic Keang-hleung paste without garcinia (P1) and garcinia Keang-hleung paste (P2) with (A) human salivary α-amylase at pH 6.8, 37°C; (B) artificial human gastric juice (pH 2); (C) human pancreatic α-amylase digestion.

Figure 2. Change in bacterial populations enumerated using fluorescent in situ hybridization in stirred pH-controlled batch culture fermentation with (A) basic Keang-hleung paste without garcinia (P1); (B) garcinia with Keang-hleung paste (P2).

Bif: Bifidobacteria; Lab: Lactobacillus; Bac: Bacteroides; Chis: Clostridia; Eub: Eubacteria

Different letters within same genus mean significant difference (p < 0.05).

Table 3. Prebiotic index of basic Keang-Hleung paste without garcinia (P1) and garcinia Keang-Hleung paste (P2).

	Composition (%)
Sample	Garlic	Shallot	Chilli	Turmeric rhizome	Garcinia	Salt	Total dietary fiber (%)	Prebiotic index
P1	10	30	30	10	-	20	6.38	1.19
P2	8	24.5	24.5	8	15	20	7.97	2.75

Table 4. Short-chain fatty acid (SCFA) production of basic Keang-Hleung paste without (P1) and with garcinia (P2).

Sample	Time (h)	Lactic acid (µg/ml)	Acetic acid (µg/ml)	Butyric acid (µg/ml)	Propionic acid (µg/ml)
Basic Keang-Hleung paste (P1)	0	15.64 ± 0.01^d	5.45 ± 0.27^d	29.09 ± 2.65^a	1.63 ± 0.02^c
	6	109.01 ± 0.20^b	20.96 ± 0.03^b	9.41 ± 0.50^cd	14.56 ± 0.19^a
	12	107.20 ± 1.08^b	21.09 ± 0.38^b	11.16 ± 0.70^c	12.29 ± 0.50^ab
	24	120.81 ± 6.03^a	26.43 ± 1.68^a	11.81 ± 0.97^c	13.29 ± 1.00^a
Garcinia Keng-Hleung paste (P2)	0	11.05 ± 2.29^d	3.78 ± 0.34^d	16.47 ± 2.45^b	1.44 ± 0.74^c
	6	79.61 ± 9.87^c	17.02 ± 2.39^c	10.65 ± 1.72^c	8.08 ± 1.69^b
	12	82.97 ± 4.67^c	20.45 ± 0.91^b	10.45 ± 0.57^c	9.80 ± 1.71^b
	24	72.41 ± 5.34^c	23.55 ± 1.74^ab	9.18 ± 0.64^cd	3.70 ± 0.24^c

Different letters within a column mean significant difference (p < 0.05).

Table 5. Vitamin B1, B2, and folic acid production of basic Keang-Hleung paste without (P1) and with garcinia (P2).

Sample	Time (h)	Vit B1 (µg/ml)	Vit B2 (µg/ml)	Folic acid (µg/ml)
Basic Keang-Hleung paste without garcinia (P1)	0	10.93 ± 0.54^d	42.75 ± 3.28^b	ND
	6	12.82 ± 0.57^c	34.42 ± 2.52^d	ND
	12	12.71 ± 0.50^c	38.59 ± 5.73^c	ND
	24	18.38 ± 0.10^b	45.28 ± 2.02^a	ND
Garcinia Keng-Hleung paste (P2)	0	10.67 ± 0.57^d	31 ± 0.09	ND
	6	21.65 ± 1.40^a	ND	ND
	12	5.17 ± 0.18^e	ND	ND
	24	5.99 ± 0.48^e	ND	ND

*ND = Not detected.

Different letters within a column mean significant difference (p < 0.05).