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对麦β-glucan和β-gluco-oligosaccharides的静态和动态消化特性进行比较研究

Jialin Ni¹, Yuying Wang¹, Haoqing Sun¹

¹School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.

Food research international (Ottawa, Ont.)

|November 27, 2024

概括

麦纤维,如麦β-葡萄糖 (OGs) 和麦β-葡萄糖-寡糖糖 (OGOs) 充当益生菌,到达结肠以影响肠道细菌. 它们有选择地增加有益的短链脂肪酸,支持肠道健康和功能成分的开发.

科学领域:

胃肠病学胃肠病学
微生物学微生物学
营养科学营养科学

背景情况:

食纤维,包括麦β-葡萄糖 (OGs) 和麦β-葡萄糖-橄糖 (OGOs),是人类难以消化的,并作为肠道微生物群的基质.
这些纤维具有潜在的益生菌性质,影响肠道菌群的组成和代谢活性.
了解它们在消化和发酵过程中的行为对于开发有针对性的肠道健康干预措施至关重要.

研究的目的:

用人类便微生物群来研究机基生物和机基生物的体外消化和无氧发酵.
确定机基生物和机基生物对肠道菌群的结构和代谢特征的影响,包括短链脂肪酸 (SCFA) 生产.
探索机基生物和机基生物对健康个体和2型糖尿病患者肠道微生物群的差异影响.

主要方法:

在体外消化模拟以评估在上部胃肠道中的机基生物和机基生物的稳定性.
在静态 (无氧管) 和动态 (胃肠反应器) 系统中使用便微生物群进行无氧发酵.
分析短链脂肪酸 (SCFA) 生产 (黄油,,酸) 和肠道菌群组成的变化.

主要成果:

在模拟的上部消化道通道期间,OG和OGO被发现是稳定的,到达结肠完好无损.
机基生物和机基生物都显著改变了发酵特性和肠道菌群的代谢特征.
在静态发酵中,OG增加了黄油酸 (健康和T2D),而OG增强了酸和酸 (T2D). 在动态发酵中,OG增加了黄油酸,OG增加了酸的生产.
对于机基生物和机基生物,观察到对肠道菌群组成的不同影响.

结论:

机基生物和机基生物作为肠道微生物群的选择性基质,以不同的方式影响SCFA的产生.
这些发现为利用特定的麦纤维调节肠道微生物提供了理论依据.
该研究支持通过体外方法论开发功能成分和食策略,以向肠道健康.

关键词:

饮食纤维的食物纤维.便发酵便发酵便发酵肠道菌群是什么意思肠道菌群其他GOO.在OGs中,OGs是OGS.在SCFAs中,SCFAs是最重要的.

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