食品科学2024，Vol.45Issue(13)：138-145,8.DOI:10.7506/spkx1002-6630-20230913-116
植物乳杆菌体外发酵藜麦水不溶性膳食纤维对肠道菌群及产短链脂肪酸的影响
Effect of in Vitro Fermentation of Quinoa Water Insoluble Dietary Fiber with Lactobacillus plantarum on Intestinal Flora and Short-Chain Fatty Acid Production
摘要
Abstract
In order to explore the effects of in vitro fermentation of quinoa water insoluble dietary fiber and exogenous addition of lactic acid bacteria on the gut microbiota and short-chain fatty acids(SCFAs),fecal filtrate(FF)from healthy subjects either alone or in combination with Lactobacillus plantarum was used to ferment quinoa water insoluble dietary fiber in vitro.The production of SCFAs was determined by gas chromatography(GC),and the changes in microbial community structure and abundance in the fermentation broth were analyzed by 16S rDNA sequencing.The results showed that the addition of quinoa insoluble dietary fiber and L.plantarum could change the structure and abundance of the gut microbiota.At the phylum level,the addition of quinoa insoluble dietary fiber and L.plantarum increased the abundance of Bacteroidota after 12 h of fermentation.At the genus level,quinoa insoluble dietary fiber increased the abundance of beneficial bacteria(Prevotella).Compared with the in vitro fermentation of quinoa water insoluble dietary fiber with FF,the exogenous addition of L.plantarum significantly increased the production of SCFAs.In summary,the in vitro fermentation of quinoa water insoluble dietary fiber by L.plantarum could significantly change the abundance and diversity of the intestinal microbiota,and promote the production of SCFAs,which is beneficial to intestinal health.关键词
膳食纤维/体外发酵/肠道菌群/短链脂肪酸Key words
dietary fiber/in vitro fermentation/gut microbiota/short-chain fatty acids分类
轻工纺织引用本文复制引用
刘心仪,吴荣荣,陈孟涵,李培实,张东东,任媛媛,史晨杉,臧明伍,张爱霞,韩俊华..植物乳杆菌体外发酵藜麦水不溶性膳食纤维对肠道菌群及产短链脂肪酸的影响[J].食品科学,2024,45(13):138-145,8.基金项目
河北省湿地保护与绿色发展协同创新中心开放基金项目(2023hbxczx1-5) （2023hbxczx1-5）
河北省农林科学院科技创新专项(2022KJCXZX-SSS-1) （2022KJCXZX-SSS-1）
