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Table 2 Serum haptoglobin concentrations (μg/ml) in mice before and after Salmonella challengea

From: Some putative prebiotics increase the severity of Salmonella entericaserovar Typhimurium infection in mice

  Nb Unifected Infected
Study A:    
Control 5 5.96 ± 2.37 514.97 ± 258.32*
FOS 9 1.42 ± 0.49+ 1796.93 ± 268.37***++
XOS 7 4.05 ± 2.87 1584.67 ± 346.58***+
Study B:    
Control 7 25.52 ± 12.20 1469.57 ± 455.12*
Beta-glucan 6 1.56 ± 0.49 1704.18 ± 368.97***
GOS 6 7.54 ± 5.44 966.68 ± 283.58**
Study C:    
Control 7 17.03 ± 6.39 1384.38 ± 515.84
Inulin 7 9.64 ± 7.38 2369.71 ± 862.14**
Apple pectin 5 3.55 ± 2.83 1993.22 ± 673.85***
Polydextrose 5 14.82 ± 10.47 1477.68 ± 512.44*
  1. aValues represent means ± SEM. bNumbers of mice where serum haptoglobin was measured in uninfected and infected mice. *Significantly different from the corresponding concentration measured in uninfected mice. *P < 0.05; **P < 0.01; ***P < 0.001. +Significantly different from the concentration measured in infected mice fed the control diet. +P < 0.05; ++P < 0.01.