食品科学技术学报2019，Vol.37Issue(4)：49-56,8.DOI:10.3969/j.issn.2095-6002.2019.04.007
肠道益生菌体外发酵山药低聚糖产短链脂肪酸的研究
Study on Production of Short Chain Fatty Acids from Yam Oligosaccharides by Intestinal Probiotics Fermentation in vitro
摘要
Abstract
Based on the advantageous functions of short chain fatty acids to human intestine and body, the species and content of short chain fatty acids( SCFA) produced from Chinese yam oligosaccharides by lactic acid bacteria and bifidobacteria fermented in simulated intestinal environment were investigated, respectively. The results showed that Chinese yam oligosaccharides could be utilized as carbon source by lactic acid bacteria and bifidobacteria in simulated colonic fermentation environment. SCFA, such as lactic acid, acetic acid and propionic acid with positive effects on the body were produced in the process. And the concentration of SCFA is related to strains of Lactobacillus and fermentation time. The lactic acid concentration in 48 h fermented liquid of Lactobacillus plantarum reached (13. 800 ± 0. 240) mg/mL. The acetic acid concentration in 48 h fermented liquid of Bifidobacterium animalis reached ( 1. 850 ± 0. 003) mg/mL; while the propionic acid concentration in 8h fermented liquid of Bifidobacterium animalis reached ( 0. 082 ± 0. 001 ) mg/mL. The results suggested that SCFA could be produced by intestinal probiotics with the adjustment of diet structure to keep our intestine and body healthy.关键词
山药/低聚糖/肠道益生菌/短链脂肪酸/体外发酵Key words
yam/oligosaccharides/intestinal probiotics/short chain fatty acids/in vitro fermentation分类
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刘露,张雁,魏振承,邓媛元,丘银清,张惠娜..肠道益生菌体外发酵山药低聚糖产短链脂肪酸的研究[J].食品科学技术学报,2019,37(4):49-56,8.基金项目
广东省现代农业产业技术体系创新团队项目(2018LM1089) （2018LM1089）
广东省省属科研机构改革创新领域项目(2016B070701012) （2016B070701012）
广东省省级科技计划项目(2016A040403081). （2016A040403081）
