食品与发酵工业2025，Vol.51Issue(1)：337-344,8.DOI:10.13995/j.cnki.11-1802/ts.038649
体外发酵表征膳食纤维性质研究进展
Research progress on the properties of dietary fiber characterized by in vitro fermentation
摘要
Abstract
Intestinal microbiota plays an important role in human health,and their interactions and metabolism can affect the physio-logical conditions of the human body.Dietary fiber is the main source of energy for gut bacteria,promoting human health by regulating the composition of gut microbiota and promoting the production of short chain fatty acids(SCFA).Dietary fiber and gut bacterial solution from feces are mixed to conduct in vitro fermentation experiments at 37 ℃.This article reviews the effects of dietary fiber on gut microbiota and the fermentation properties changes of dietary fiber during in vitro fermentation experiments.The different physical and chemical structures of dietary fiber are key factors which can determine fermentation rate,short chain fatty acid profile,and growth of different bacterial com-munities.However,there are few reports on the impact of dietary fiber from different sources on healthy gut ecosystems.The regulatory effects of dietary fiber from different sources and properties on human gut microbiota would be studied,to promote health through dietary fiber.关键词
膳食纤维性质/体外发酵/肠道微生物群/短链脂肪酸Key words
dietary fiber properties/in vitro fermentation/gut microbes/short chain fatty acid引用本文复制引用
李帮秀,谭斌,李森,吴娜娜..体外发酵表征膳食纤维性质研究进展[J].食品与发酵工业,2025,51(1):337-344,8.基金项目
国家自然科学基金面上项目(32072266) （32072266）
