食品科学 ›› 2023, Vol. 44 ›› Issue (18): 157-164.doi: 10.7506/spkx1002-6630-20220729-333

• 生物工程 • 上一篇    

利用体外模型分析解淀粉乳杆菌L6发酵豆乳对肠道菌群和短链脂肪酸的影响

费永涛,黄一鹤,黄力,刘功良,白卫东   

  1. (1.仲恺农业工程学院 广东省岭南特色食品科学与技术重点实验室,广东 广州 510225;2.农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东 广州 510225;3.广东省标准化研究院,广东 广州 510240)
  • 发布日期:2023-09-29
  • 基金资助:
    广东省重点领域研发计划项目(2020B020226008);广东省重点建设学科科研能力提升项目(2021ZDJS005); 广东省驻镇帮镇扶村科技特派员项目(粤科涵农字[2021]1056号)

Effect of Soymilk Fermented by Lactobacillus amylolyticus L6 on Intestinal Microorganisms and Short-chain Fatty Acids in Vitro

FEI Yongtao, HUANG Yihe, HUANG Li, LIU Gongliang, BAI Weidong   

  1. (1. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 3. Guangdong Institute of Standardization, Guangzhou 510240, China)
  • Published:2023-09-29

摘要: 通过体外发酵模型探究解淀粉乳杆菌(Lactobacillus amylolyticus)L6发酵豆乳对肠道微生物和短链脂肪酸的影响。首先对发酵豆乳进行模拟胃肠消化,测定其中L. amylolyticus L6的存活率,随后将该活性发酵豆乳的消化液接入人粪便微生物于37 ℃无氧培养48 h,测定发酵过程中短链脂肪酸的变化,以及通过16S rRNA测序,分析肠道菌群相对丰度的变化。结果表明L. amylolyticus L6以发酵豆乳为载体,在体外胃肠转运后仍保持高存活率。加入活性发酵豆乳体外发酵48 h后,多种肠道有害菌属相对丰度下降,短链脂肪酸含量显著上升(P<0.05)。说明L. amylolyticus L6活菌与发酵豆乳的协同作用可提高体外发酵48 h后的短链脂肪酸含量。本研究为L. amylolyticus L6发酵豆乳产品的开发提供理论指导。

关键词: 解淀粉乳杆菌;体外发酵;肠道菌群;短链脂肪酸

Abstract: This study was conducted to investigate the effect of soymilk fermented by Lactobacillus amylolyticus L6 on intestinal microorganisms and short-chain fatty acids in vitro. After simulated gastrointestinal digestion of the fermented soymilk, the survival rate of L. amylolyticus L6 was determined. Then, the digested product was inoculated with human fecal microorganisms and cultured at 37 ℃ under anaerobic conditions for 48 h, and the changes of short chain fatty acids were determined during the fermentation process. The relative abundance of intestinal flora was analyzed by 16S rRNA sequencing. The results showed that L. amylolyticus L6 in the fermented soymilk maintained a high survival rate after simulated gastrointestinal transport. After 48 h in vitro fermentation with the fermented soymilk, the relative abundance of many harmful intestinal bacteria decreased, and the content of short-chain fatty acids (SCFAs) increased significantly (P < 0.05). These findings suggest that L. amylolyticus L6 fermented soymilk can increase the content of SCFAs after 48 h in vitro fermentation. This study provides a theoretical guidance for the development of fermented soybean products.

Key words: Lactobacillus amylolyticus; in vitro fermentation; intestinal microbes; short-chain amino acids

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