羧甲基魔芋葡甘聚糖理化性质及对肠道发酵环境的影响

doi:10.7506/spkx1002-6630-201507032

食品科学

羧甲基魔芋葡甘聚糖理化性质及对肠道发酵环境的影响

徐小青1，秦清娟1，吴雨1，钟耕1,2,*

1.西南大学食品科学学院，重庆 400715；2.重庆市特色食品工程技术研究中心，重庆 400715

出版日期:2015-04-15 发布日期:2015-05-05

Physico-chemical Properties of Carboxymethyl Konjac Glucomannan and Its Effect on Intestinal Fermentation Environment

XU Xiaoqing1, QIN Qingjuan1, WU Yu1, ZHONG Geng1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China

Online:2015-04-15 Published:2015-05-05

摘要/Abstract

摘要：

为深入了解羧甲基魔芋葡甘聚糖（carboxymethyl konjac glucomannan，CMK）的性能，本实验对其基本理化性质进行测定，并分析其对肠道发酵环境的影响，初步判定其是否会对肠道健康产生危害。结果表明：CMK的表观特性与魔芋葡甘聚糖（konjac glucomannan，KGM）较为相似，仍呈粉状，无臭无味，易溶于水，不溶于乙醇、乙醚等有机溶剂，但黏度显著降低，灰分含量显著增加。此外，通过体外发酵实验发现，与空白组相比，CMK对发酵产气量和短链脂肪酸含量均无显著影响（P＞0.05），且对NH3-N含量有显著的降低作用，对大肠杆菌、双歧杆菌既无促生作用也无抑制作用，而对乳酸菌则显示了一定的促生作用。总之，相较KGM对肠道健康潜在的促进作用，CMK则对肠道健康无损害作用，也可说明它对肠道发酵环境是安全的。

关键词: 羧甲基魔芋葡甘聚糖, 理化性质, 体外发酵, 短链脂肪酸, 微生物

Abstract:

Carboxymethyl konjac glucomannan (CMK) made from konjac glucomannan (KGM) from Amorphophallus
bulbifer shows a good film-forming property. CMK-KGM blend membrane has a better strength of extension and
elongation at break and a similar clarity when compared to the film made from simplex KGM. However, there
has been no published report regarding the intestinal health effect of CMK. For better understanding CMK, we
investigated its physico-chemical properties and fermentation characteristics in vitro. The results showed similar
apparent properties between KGM and CMK. Both of them were odorless, soluble in water and insoluble in ethanol, ether
and other organic solvents, but CMK had significantly higher ash content and significantly lower viscosity. Moreover, results
of in vitro fermentation showed that CMK showed very slight effect on gas production or the content of short-chain fatty
acid (SCFA) but resulted in a significant reduction in NH3-N content. CMK neither promoted nor inhibited the growth of
Bifidobacterium or E. coli, but had a promoting effect on the growth of Lactobacillus. To conclude, while the potential role
of KGM in promoting intestinal health, CMK has no adverse effect on intestinal health.

Key words: carboxymethyl konjac glucomannan (CMK), physico-chemical properties, in vitro fermentation characteristics, short-chain fatty acid (SCFA), microbe

中图分类号:

TS202.1

徐小青1，秦清娟1，吴雨1，钟耕1,2,*. 羧甲基魔芋葡甘聚糖理化性质及对肠道发酵环境的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201507032.

XU Xiaoqing1, QIN Qingjuan1, WU Yu1, ZHONG Geng1,2,*. Physico-chemical Properties of Carboxymethyl Konjac Glucomannan and Its Effect on Intestinal Fermentation Environment[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507032.

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羧甲基魔芋葡甘聚糖理化性质及对肠道发酵环境的影响

Physico-chemical Properties of Carboxymethyl Konjac Glucomannan and Its Effect on Intestinal Fermentation Environment

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