Study on Production of Short Chain Fatty Acids from Yam Oligosaccharides by Intestinal Probiotics Fermentation in vitro

被引：1
|
作者：
Liu L. [1 ,2 ]
Zhang Y. [1 ]
Wei Z. [1 ]
Deng Y. [1 ]
Qiu Y. [1 ]
Zhang H. [1 ]
机构：
[1] Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou
[2] College of Food Science and Technology, Huazhong Agriculture University, Wuhan
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 04期
关键词：
In vitro fermentation; Intestinal probiotics; Oligosaccharides; Short chain fatty acids; Yam;
D O I：
10.3969/j.issn.2095-6002.2019.04.007
中图分类号：
学科分类号：
摘要：
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±0.243) 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. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.
引用
收藏
页码：49 / 56
页数：7
相关论文
共 40 条
  • [1] Psichas A., Sleeth M.L., Murphy K.G., Et al., The short chain fatty acid propionate stimulates GLP-1 and PYY secretion via free fatty acid receptor 2 in rodents, International Journal of Obesity, 39, 3, pp. 424-429, (2015)
  • [2] Huff G.R., Huff W.E., Rath N.C., Et al., Efficacy of a novel prebiotic and a commercial probiotic in reducing mortality and production losses due to cold stress and Escherichia coli challenge of broiler chicks, Poultry Science, 94, 5, pp. 918-926, (2015)
  • [3] Connolly M.L., Lovegrove J.A., Tuohy K.M., In vitro evaluation of the microbiota modulation abilities of different sized whole oat grain flakes, Anaerobe, 16, 5, pp. 483-488, (2010)
  • [4] Arpaia N., Campbell C., Fan X., Et al., Metabolites produced by commensal bacteria promote peripheral regulatory T-cell generation, Nature, 504, 7480, pp. 451-455, (2013)
  • [5] Liu S.Z., Zhang Y., Zhang M.W., Et al., Advances in research on the mechanism and physiological function of intestinal short-chain fatty acids, Guangdong Agricultural Sciences, 11, pp. 99-103, (2013)
  • [6] Hame R.H.M., Jonke R.S.D., Venema K., Et al., Review article: the role of butyrate on colonic function, Alimentary Pharmacology & Therapeutics, 27, 2, pp. 104-119, (2008)
  • [7] Giannini G., Cabri W., Fattorusso C., Et al., Histone deacetylase inhibitors in the treatment of cancer: overview and prespective, Future Medicinal Chemistry, 4, 11, pp. 1439-1460, (2012)
  • [8] Voltolini C., Battersby S., Etherington S.L., Et al., A novel anti-inflammatory role for the short-chain fatty acids in human labor, Endocrinology, 153, pp. 395-403, (2012)
  • [9] Mercedes O.G., Borja O., Isabelr C., Et al., Nondigestible oligosaccharides exert nonprebiotic effects on intestinal epithelial cells enhancing the immune response via activation of TLR 4-NFκB, Molecular Nutrition & Food Research, 58, 2, pp. 384-393, (2014)
  • [10] Friedrich M.J., Unraveling the influence of gut microbes on the mind, The Journal of the American Medical Association, 313, 17, pp. 1699-1701, (2015)
1234