人的肠道微生物群在体内利用大麦取取决于的成分和颗粒大小
Sofia Ntouranidi1, Christos Fryganas2, Vincenzo Fogliano2
1Food Quality and Design, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Microbiology, Wageningen University & Research, Wageningen, the Netherlands.
Food research international (Ottawa, Ont.)
|January 29, 2026
概括
大麦皮,大麦皮.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 大麦皮是一种谷物副产品,富含食纤维和酸.
- 这些成分具有潜在的健康益处,可以用于食品成分设计.
研究的目的:
- 调查大麦的成分和物理结构如何影响纤维发酵能力.
- 为了确定对酸释放和便微生物群的组成和活性的影响.
主要方法:
- 准备了不同粉含量和颗粒大小 (201085μm) 的大麦样.
- 进行了体外预消化 (INFOGEST) 和使用人类便注射剂发酵.
- 使用16S rRNA基因安普利康序列分析了微生物组成.
主要成果:
- 大麦中的较高粉含量导致短链脂肪酸 (SCFA) 产量增加.
- 减少颗粒大小提高了酸的生物可访问性和释放性.
- 粉含量,而不是颗粒大小,在48小时内显著影响了肠道微生物群的组成.
结论:
- 粉含量是酸生物可访问性,微生物组成和大麦皮SCFA生产的主要决定因素.
- 颗粒大小的影响较小,但最粗的颗粒增加了丁酸盐的产量.
- 这些发现有助于优化大麦皮的利用,以获得健康益处.
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