研究报告

体外模拟发酵探究KGM和KOS与不同胃肠段微环境的影响

  • 张琪 ,
  • 孙瑞 ,
  • 贾晓倩 ,
  • 张阳 ,
  • 钟耕
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  • (西南大学 食品科学学院,重庆,400715)
博士研究生(钟耕教授为通讯作者,E-mail:980360686@qq.com)

收稿日期: 2019-10-10

  网络出版日期: 2020-04-24

基金资助

中央高校基本业务费专项资金资助(XDJK2019D029)

In vitro simulated fermentation to explore the effects of KGM and KOS on different gastrointestinal microenvironments

  • ZHANG Qi ,
  • SUN Rui ,
  • JIA Xiaoqian ,
  • ZHANG Yang ,
  • ZHONG Geng
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  • (College of Food Science, Southwest University, Chongqing 400715,China)

Received date: 2019-10-10

  Online published: 2020-04-24

摘要

不同胃肠段微环境对机体健康的影响及其与膳食纤维的相互作用是目前研究的热点。该文为探究魔芋葡甘聚糖(konjacglucomannan,KGM)和魔芋葡甘低聚糖(konjac oligosaccharides,KOS)与不同胃肠段微环境的影响,分别以KGM和KOS为碳源,采用YCFA培养基培养不同胃肠段微生物,同时做葡萄糖(glucose)和不加碳源的空白对照,测定不同发酵液pH值、黏度、菌落总数、短链脂肪酸(short-chain datty acids,SCFAs)、总糖及还原糖含量。与对照相比,随着发酵时间的延长,添加KGM和KOS的发酵液pH降低,SCFAs含量增加,菌落总数增加;KGM显著增加胃及小肠发酵液黏度,总糖和还原糖含量略有降低,大肠发酵液中还原糖含量先增加后减少。KGM和KOS可调节不同胃肠段发酵液环境,增加微生物数量及代谢产物含量,从而更有利于机体健康,为KGM和KOS的应用提供新思路。

本文引用格式

张琪 , 孙瑞 , 贾晓倩 , 张阳 , 钟耕 . 体外模拟发酵探究KGM和KOS与不同胃肠段微环境的影响[J]. 食品与发酵工业, 2020 , 46(6) : 25 -32 . DOI: 10.13995/j.cnki.11-1802/ts.022510

Abstract

The influence of microorganisms in different gastrointestinal segments on body health has attracted worldwide attention. The interaction between different gastrointestinal microenvironment, konjac glucomannan (KGM) and konjac oligosaccharides (KOS) is a hot topic. KGM and KOS were used as carbon sources, respectively,and cultured microorganisms in different gastrointestinal segments using YCFA medium.At the same time, a glucose control and a blank control test without carbon source were performed. The index of pH, viscosity, colonies number, short-chain fatty acids (SCFAs), total sugar and reducing sugar of different fermentation broth were measured. The results showed that the pH of the fermentation broth added with KGM and KOS decreased, the content of SCFAs increased, and the colonies number increased compared with those of the control groups. In addition, KGM significantly increased the viscosity, slightly decreased the total sugar and reducing sugar content in gastric and small intestinal fermentation broth. While, the content of reducing sugar in large intestine fermentation broth increased first and then decreased with the extension of fermentation time. In conclusion, KGM and KOS can regulate the environment of different gastrointestinal segments. It provides a new idea for the application of KGM and KOS.

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