肠道益生菌体外发酵山药低聚糖产短链脂肪酸的研究

短链脂肪酸具有促进肠道及人体健康的有益功能,采用体外模拟肠道内环境的方法,分析嗜酸乳杆菌、嗜热链球菌、保加利亚乳杆菌和植物乳杆菌、青春双歧杆菌、动物双歧杆菌等肠道益生菌发酵山药低聚糖产生短链脂肪酸的种类和含量。结果发现:山药低聚糖在模拟结肠环境中被乳酸菌作为碳源利用,产生对人体健康有积极作用的乳酸、乙酸及丙酸等短链脂肪酸,且产生短链脂肪酸的浓度与菌种及发酵时间相关。在48h发酵过程中,乳酸在植物乳杆菌48h发酵液中含量最高,达(13.800±0.243)mg/mL；乙酸在动物双歧杆菌48h发酵液中含量最高,达(1.850±0.003)mg/mL；丙酸则在动物双歧杆菌8h发酵液中含量最高,为(0.082±0.001)mg/mL。研究结果提示,可通过改善膳食结构调节肠道益生菌产生短链脂肪酸,维持肠道与人体健康。

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

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 48h fermented liquid of Lactobacillus plantarum reached (13.800±0.243)mg/mL. The acetic acid concentration in 48h 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.