黑种子多糖的潜在益生菌作用的系统分析,利用体外时空动态消化模型
Chenyang Liu1, Yuchi Zhou1, Weirong Feng1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food research international (Ottawa, Ont.)
|November 1, 2025
概括
黑种子多糖化物 (BSP) 通过增加诸如 Bacteroides 和 Bifidobacterium 等有益细菌来促进肠道健康. 这种发酵过程增强了短链脂肪酸的生产和肠道微生物的多样性.
科学领域:
- 胃肠道学和微生物学
- 食品科学与技术 食品科学与技术
背景情况:
- 黑种子多糖化物 (BSP) 已因其潜在的健康益处而得到认可.
- 了解它们与人类肠道微生物群的相互作用,对于功能性食品的开发至关重要.
研究的目的:
- 在模拟的人类胃肠环境中研究BSP的消化机制和功能性质.
- 评估BSP对肠道微生物结构,组成和代谢物产生的影响.
主要方法:
- 在体外模拟时间顺序的消化和动态发酵.
- 扫描电子显微镜 (SEM) 和富里埃变换红外光谱 (FT-IR) 用于结构分析.
- 阿尔法和β多样性分析以评估微生物社区的变化.
- 短链脂肪酸 (SCFA) 和肠道气体的量化.
主要成果:
- 在消化过程中,BSP经历了形态变化,但保持了结构完整性.
- BSPs显著增加了肠道微生物的多样性.
- 益生菌属 Bacteroides 和 Bifidobacterium 的数量增加,而有害属 Megamonas 的数量减少.
- 增强SCFA和肠道气体的产生,与特定的微生物基因相关.
结论:
- BSPs调节肠道微生物社区的结构和组成.
- 这种调节导致SCFA等有益代谢物的产生.
- BSP显示出在功能性食品和体外疗效评估模型中应用的希望.
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