Abstract: Oat β-glucans (OGs) and the resultant oligosaccharides (oats β-glucan oligosaccharides, OGOs) are considered to be functional components with potential prebiotic properties. OGs with a molecular weight of 1.34×105 Da was extracted from oat bran, and OGOs with polymerization degree ranging from 3 to 11, were obtained from acid hydrolysis of OGs. Using OGs and OGOs respectively as the carbon source, in vitro anaerobic fermentation was conducted using fecal flora from healthy people or type 2 diabetic patients. The effects of OGs and OGOs on composition and metabolism of intestinal flora from different sources were studied. The results showed that both fecal floras could make good use of OGs and OGOs, and the utilization rate reached over 93% after 48 h fermentation. The pH value of the fermentation broth significantly decreased, and the content of acetic acid and propionic acid significantly increased after 48 h fermentation. Compared with OGOs, the ratio of butyrate-producing bacteria significantly increased (P<0.05) using OGs as carbon source, leading to a significantly increased (P<0.05) butyric acid content in the fermentation broth. Compared with OGs, using OGOs as a carbon source significantly increased the relative contents of Lactobacillus spp. and Bifidobacterium spp. in the fecal flora (P<0.05). Also, the content of acetic acid and propionic acid was significantly increased in the fermentation broth. Based on the results, OGs and OGOs have different effects on the composition and metabolism of the intestinal flora. And OGs and OGOs may specifically improve the composition and related metabolism of the intestinal flora in type 2 diabetic individuals.
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WANG Ruyue,YU Xun,XU Jingjing,et al. Effects of oat β-glucan and its oligosaccharides on composition and metabolismof intestinal microorganisms[J]. Food and Fermentation Industries, 2020, 46(11): 85-91.
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