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溶性红素:一种潜在的益生菌,可以调节肠道微生物群和短链脂肪酸在体外发酵过程中的生产

Jian Zhu¹, Qinghao Ning¹, Tianxing Wang²

¹School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

|December 24, 2025

概括

溶性素 (SLg) 增强肠道发酵,增加有益的短链脂肪酸和微生物多样性. 这种食纤维可能会对肠道健康和微生物组成产生积极影响.

科学领域:

微生物学微生物学
营养科学营养科学
生物化学生化学

背景情况:

宁是一种复杂的食类烯聚合物,作为结肠发酵的基质并未得到充分理解.
研究不同的素分数对于了解它们对肠道微生物群和宿主健康的影响至关重要.

研究的目的:

为了比较水溶性素 (SLg) 的发酵性质与不太溶性的素分数.
评估SLg对短链脂肪酸 (SCFA) 生产,微生物多样性和肠道微生物组成的影响.

主要方法:

利用一个体外批量发酵模型来模拟结肠发酵.
将水溶性红素 (SLg) 与热处理和热处理的红素分数 (Lg-200,Lg10-200) 进行比较.
分析了SCFA产量,pH值变化,微生物多样性和特定的细菌种群,包括Firmicutes/Bacteroidota比率.

主要成果:

与不太溶解的部分相比,可溶性木质素 (SLg) 产生的SCFA总量更高,特别是酸和酸.
SLg发酵导致肠道pH值下降,并增加了微生物多样性.
SLg促进了碳水化合物发酵细菌 (如Ruminococcus torques,Megamonas) 的丰富,并减少了促炎的Collinella,显著降低了Firmicutes/Bacteroidota的比率.

结论:

由于其对肠道微生物发酵的有利影响,可溶性红素显示出作为功能成分的潜力.
SLg 影响肠道微生物组成,促进有益的细菌,减少潜在的有害细菌.
需要进一步研究可溶性红素在肠道健康中的作用及其作为功能性食品成分的应用.

关键词:

固态菌/细菌菌的比率.在体外肠道发酵.在SCFA的生产生产中.可溶性红素 (lignin) 是一种可溶性红素.

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