魔芋葡甘聚糖及其衍生物肠道益生性的体外发酵评价

doi:10.7506/spkx1002-6630-201515040

食品科学

魔芋葡甘聚糖及其衍生物肠道益生性的体外发酵评价

秦清娟1，邓利1，徐小青1，王小燕1，钟耕1,2,3,*

1.西南大学食品科学学院，重庆 400716；2.西南大学食品科学与工程国家级本科实验教学示范中心，重庆 400716；
3.重庆市特色食品工程技术研究中心，重庆 400716

出版日期:2015-08-15 发布日期:2015-08-17

Evaluation of Prebiotic Functions of Konjac Glucomannan and Its Derivatives by Fermentation in vitro

QIN Qingjuan1, DENG Li1, XU Xiaoqing1, WANG Xiaoyan1, ZHONG Geng1,2,3,*

1. College of Food Science, Southwest University, Chongqing 400716, China; 2. National Undergraduate Experiment Teaching
Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400716, China;
3. Chongqing Special Food Engineering Technology Research Center, Chongqing 400716, China

Online:2015-08-15 Published:2015-08-17

摘要/Abstract

摘要：

目的：评价魔芋葡甘聚糖（konjac glucomannan，KGM）及其衍生物脱乙酰基魔芋葡甘聚糖（D-KGM）、魔芋葡甘露低聚糖（konjac oligosaccharide，KOS）的肠道益生性。方法：分别以1 g/100 mL的KGM、KOS和D-KGM为碳源，通过小鼠盲肠内容物体外厌氧发酵，测定发酵液的pH值、微生物和短链脂肪酸，评价肠道益生效果。结果：与阳性对照组（以葡萄糖作为碳源）相比，KGM和KOS发酵液pH值明显降低，短链脂肪酸（short-chainfatty acids，SCFAs）和乳酸菌、双歧杆菌的数量显著增加，肠道潜在致病菌（大肠杆菌、梭状杆菌、拟杆菌）的增殖不明显，而D-KGM发酵液中pH值、肠道微生物、SCFAs与阴性对照组（不含碳源）均无显著性差异。结论：KOS和KGM具有显著的肠道益生性，而D-KGM没有肠道益生性。

关键词: 魔芋葡甘聚糖, 魔芋葡甘低聚糖, 脱乙酰基魔芋葡甘聚糖, 肠道益生性, 体外发酵

Abstract:

Objective: To evaluate the prebiotic functions of konjac glucomannan (KGM), konjac oligosaccharides, and
deacetyled konjac glucomannan (D-KGM) in the intestine. Methods: Anaerobic fermentation in vitro with the fresh mouse
cecum contents was carried out using 1 g/100 mL KGM, KOS and D-KGM as carbon sources, respectively. The pH,
bacterial enumeration, and short-chain fatty acids (SCFAs) of the fermented broth were measured. Results: Compared
with the positive control (with GLU as carbon source), the pH of the fermented broths with KGM and KOS was much
lower. Meanwhile, SCFAs, lactobacilli and bifidobacteria increased significantly, while the potentially pathogenic bacteria
(Escherichia coli, Bacterium fusiformis and Bacteroidetes) did not change obviously. The broth of D-KGM presented no
obvious difference compared with the negative control (without carbon source). Conclusion: The prebiotic functions of
KGM and KOS are conspicuous, but D-KGM has no prebiotic function.

Key words: konjac glucomannan (KGM), konjac oligosaccharides (KOS), deacetyled konjac glucomannan (D-KGM);prebiotic function, fermentation in vitro

中图分类号:

TS202.1

秦清娟，邓利，徐小青，王小燕，钟耕. 魔芋葡甘聚糖及其衍生物肠道益生性的体外发酵评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201515040.

QIN Qingjuan, DENG Li, XU Xiaoqing, WANG Xiaoyan, ZHONG Geng. Evaluation of Prebiotic Functions of Konjac Glucomannan and Its Derivatives by Fermentation in vitro[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201515040.

[1]	陈晓涵，庞杰，吴春华. 魔芋葡甘聚糖/壳聚糖复合抗菌食品包装膜的制备及其特性[J]. 食品科学, 2021, 42(7): 232-239.
[2]	陈晓涵，庞杰. 魔芋葡甘聚糖和壳聚糖-富里酸纳米颗粒组成的pH值响应性水凝胶的制备[J]. 食品科学, 2021, 42(12): 8-16.
[3]	郭金英，贺亿杰，韩四海，任国艳，吴影，罗登林，刘建学. 魔芋葡甘聚糖对冷冻小麦面团面筋蛋白结构和功能特性的影响[J]. 食品科学, 2019, 40(24): 33-39.
[4]	侯爱香，成焕，李宗军，李月. OPO乳脂粉对肠道微生物体外发酵的影响[J]. 食品科学, 2019, 40(12): 115-122.
[5]	蔡攀福，李冰，梁毅，李琳，王雪，曾咏欣. 魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响[J]. 食品科学, 2018, 39(5): 8-13.
[6]	李美英，冯观萍，徐振林，孙远明. 辐照处理对魔芋葡甘聚糖肠道益生作用的影响[J]. 食品科学, 2018, 39(11): 83-88.
[7]	谢建华，谢丙清，庞杰，张民，林常青，张桂云. 魔芋葡甘聚糖与乳清蛋白的相互作用[J]. 食品科学, 2017, 38(5): 98-103.
[8]	邓利玲，张帅，宋倩，钟耕. 添加魔芋葡甘聚糖对鸡蛋干品质的影响[J]. 食品科学, 2017, 38(23): 106-112.
[9]	刘宣伯，甘晶，韭泽悟，殷丽君，庞志花，程永强. 魔芋葡甘聚糖对馒头品质的影响[J]. 食品科学, 2017, 38(21): 100-105.
[10]	黄杨敏，孙晔，耿思翌，赵杭，周艳，居巧苓，屠康. 魔芋葡甘聚糖复合涂膜对鲜切莲藕保鲜效果的影响[J]. 食品科学, 2016, 37(8): 266-271.
[11]	王敏，帅天罡，秦清娟，钟耕. 魔芋葡甘低聚糖对大鼠肠道环境的影响[J]. 食品科学, 2016, 37(7): 197-203.
[12]	徐晓萍，张亚宁，樊巧，陈厚荣，张甫生. 响应面法优化制备魔芋葡甘聚糖-大豆分离蛋白混合凝胶[J]. 食品科学, 2016, 37(4): 44-50.
[13]	蒋明峰，肖满，倪学文，严文莉，匡映，沈阅，姜发堂. 魔芋葡甘聚糖与可得然胶的相互作用[J]. 食品科学, 2016, 37(19): 54-58.
[14]	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, 2015, 36(7): 172-176.
[15]	樊巧，陈厚荣，徐晓萍，田美玲，张甫生. 响应面试验优化酪蛋白-魔芋葡甘聚糖共混溶胶制备工艺及其稳定性[J]. 食品科学, 2015, 36(24): 10-15.

魔芋葡甘聚糖及其衍生物肠道益生性的体外发酵评价

Evaluation of Prebiotic Functions of Konjac Glucomannan and Its Derivatives by Fermentation in vitro

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价