作　　者： ; ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品与发酵工业》 2013年第1期51-54,共4页

摘　　要： 大蒜果聚糖是大蒜深加工后废弃蒜渣中的主要成分,不能被人体消化利用,可选择性增殖肠道益生菌,具有开发成新型益生元的潜力。体外发酵产短链脂肪酸的分析对进一步评价大蒜果聚糖对肠道微生态的影响有重要意义。方法:本研究通过体外模拟人体肠道系统的pH、温度和营养条件,接种人体新鲜粪便悬浮液进行间歇式静态厌氧培养,采用高效液相色谱法(HPLC)分析不同聚合度(平均DP为11、16、21)的中性大蒜果聚糖为唯一碳源,培养0、4、8、12、24 h产短链脂肪酸的情况。结果:发酵12 h时短链脂肪酸浓度达到最高,之后便开始下降。其中样a(平均DP为11)的发酵液中总SCFA浓度最高,达86.38μmol/mL。总短链脂肪酸产量为样a(DP 11)>样b(DP16)>样c(DP 21)。24 h时,各发酵液的短链脂肪酸中丁酸和乳酸的比例较乙酸和丙酸高。结论:大蒜果聚糖能被人体肠道微生物发酵利用在体外产短链脂肪酸。其中丁酸和乳酸的摩尔浓度较乙酸和丙酸高。聚合度低的大蒜果聚糖产酸高于聚合度高的果聚糖。 Fructans are major components of carbohydrates in garlic（Allium sativum）,which are not inulin-type.Their effect on short-chain fatty acids as prebiotics was evaluated in this study.Some neutral garlic fructans（GF） were prepared by ethanol fractionation precipitation.Those GFs were respectively added as a sole carbon source into in vitro fermentation cultures inoculated with human fecal bacteria.Short chain fatty acids（SCFA） production at 0h,4h,12h and 24h were investigated.Results indicated that some members of fecal bacteria utilized garlic fructans to grow and produce fatty acids in vitro.At 12h,the concentration of total short-chain fatty acids in all samples had increased to their highest level,and then decreased.Among them,the concentration of total short-chain fatty acids in sample A（average DP 11） was highest（86.38μmol/mL）.The samples with production of total short-chain fatty acids from high to low were ranked as follows： sample a（DP 11）,sample b（DP16）,sample c（DP 21）.At 24h,molar ratio of butyric acid or lactic acid was higher than that of acetic acid or propionic acid.Garlic fructans could be utilized by human feacal bacteria to produce short chain fatty acids.Comparing short-chain fatty acids production of each garlic fructan,sample with lower DP produced more fatty acids.

关 键 词： 中性大蒜果聚糖 体外发酵 短链脂肪酸

领　　域： [化学工程]