Physical and Chemical Properties and Structural Characterization of Soluble Dietary Fiber from Millet and Its Effects on the Growth of Seven Kinds of Intestinal Bacteria in Vitro

被引：0
|
作者：
Zhao W. [1 ,2 ,3 ]
Chen L. [1 ]
机构：
[1] Biological Science and Technology College, Taiyuan Normal University, Shanxi, Jinzhong
[2] Institute of Biotechnology, Shanxi University, Taiyuan
[3] Shanxi Academy of Agricultural Sciences, Taiyuan
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 09期
关键词：
intestinal flora; millet; physical and chemical properties; soluble dietary fiber; structural characterization;
D O I：
10.16429/j.1009-7848.2022.09.010
中图分类号：
学科分类号：
摘要：
In this experiment, soluble dietary fiber (SDF) was extracted from millet by enzymatic method. The oil holding capacity, solubility and adsorption of cholesterol and NO2- of SDF were determined, and the monosaccharide composition and molecular weight of SDF were studied. At the same time, the effects of SDF on the growth of Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus fermentans, Lactobacillus acidophilus, Bifidobacterium brevis, Escherichia coli and Staphylococcus aureus were analyzed. The results showed that the oil holding capacity and solubility of SDF were 4.05 g/g and 1.78 g/100mL. When pH was 2.0, the adsorption capacity of SDF for cholesterol and NO2- was 16.22 μg/g and 6.97 μg/g respectively. At pH 7.0, the adsorption capacity of SDF for cholesterol and NO2- was 26.31 μg/g and 2.77 μg/g respectively. Infrared spectrum analysis showed that SDF had typical polysaccharide characteristics. Chromatography showed that SDF was a heteropolysaccharide with a molecular weight of 1 784 u. SDF was composed of fucose, arabinose, galactose, glucose, mannose and glucuronic acid with a molar ratio of 0.02: 0.27: 0.26: 98.34: 0.95: 0.15, respectively. In the range of 5∼20 mg/mL, SDF showed significant promoting effects on Lactobacillus plantarum, Lactobacillus rhanosus, Lactobacillus fermentans, Lactobacillus acidophilus, and Bifidobacterium brevis, and showed significant inhibitory effects on Escherichia coli and Staphylococcus aureus in a concentration dependent manner. In addition, SDF added to the medium significantly reduced pH compared to the control, which was conducive to the growth and reproduction of beneficial microorganisms in the gut. The results of this experiment can provide a theoretical basis for further study of SDF and development and utilization of millet resources. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：92 / 102
页数：10
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