摘要
为比较3种结构莲子低聚糖单体(LOS3-1,LOS3-2,LOS4)益生效果的差异,采用小鼠粪便肠道菌群体外发酵法,比较莲子低聚糖对发酵液中特定菌群数量及其主要代谢产物的影响,通过益生指数进一步评价各低聚糖益生效果的差异。结果表明:莲子低聚糖可提高发酵液中的乙酸、丙酸和丁酸的含量,抑制蛋白质的发酵作用,减少NH3生成量,显著降低发酵液的pH值;LOS3-2及LOS4均可显著提高12h发酵液中的双歧杆菌和乳杆菌数量,同时降低24h的拟杆菌和大肠杆菌数量。各碳源的益生指数随发酵时间的延长呈下降趋势,以LOS3-2及LOS4为碳源的益生指数在12h时极显著高于Glc组(P<0.01);LOS3-2和LOS4在益生指数和碳水化合物/蛋白质发酵平衡方面表现出较好的益生效果。
To explore the theoretical support on the relationship between probiotic effect and structure-activity of different oligosaccharides from lotus(Nelumbo nucifera Gaertn.) seeds in vitro. The probiotic effect of lotus oligosaccharides (LOS) on the number and metabolites of intestinal microbes inoculated in fermentation broth was investigated in mice, which was further evaluated by probiotic index(PI). The protein/ carbohydrate fermentation balance was affected by the supplementation of LOS, which resulted in increasing on the production of short-chain fatty acids (acetic acid and butyric acid) and decreasing in the amount of NH3 content. Both of them also contributed to a significantly lower the pH of fermentation broth. The PI value of each carbon source decreased with the extension of fermentation time. However, the number of Bifidobacterium and Lactobacillus in the fermentation broth with LOS3-2 and LOS4 could more significantly increased at 12 h. The number of Bacteroides and Escherichia coli in broth decreased at 24 h. The PI value of the carbon source with LOS3-2 and LOS4 was significantly higher than glucose(Glc) group at 12 h. The probiotic effect of different structures of oligosaccharides showed a certain difference, meanwhile LOS3-2 and LOS4 were effective at increasing prebiotic index and conducive to protein/ carbohydrate fermentation balance.
作者
郑志昌
陈映彤
郭娟娟
徐晖
郑宝东
卢旭
Zheng Zhichang;Chen Yingtong;Guo Juanjuan;Xu Hui;Zheng Baodong;Lu Xu(College of Food Science,Fujian Agriculture And Forestry University,Fuzhou 350002)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第7期56-63,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31601473)
福建省自然科学基金项目(2011J0102)
福建省省属高校专项基金项目(xjq201811)
福建省科技重大专项(2018NZ0003-1)
关键词
莲子
低聚糖
小鼠
肠道菌群
短链脂肪酸
益生指数
lotus seed
oligosaccharides
mice
intestinal microflora
short-chain fatty acids
prebiotic index
