益生元
发酵
食品科学
水解物
益生菌
鼠李糖乳杆菌
长双歧杆菌
阿韦纳
葡聚糖
生物
葡萄聚糖
肠道菌群
乳酸菌
双歧杆菌
瑞士乳杆菌
水解
生物化学
细菌
化学
植物
遗传学
作者
Juan Dong,Xiao Yu,Lianger Dong,Ruiling Shen
摘要
Abstract BACKGROUND Emerging evidence suggested that the prebiotic ability of β ‐glucan was intimately related to its molecular weight ( M w ). However, the effect of oat β ‐glucan with differing M w on gut homeostasis was inconsistent. Importantly, knowledge of the fermentation properties of oat β ‐glucan fractions was still limited. The present study aimed to evaluate the prebiotic potential of raw and hydrolyzed oat β ‐glucan during in vitro fermentation by fecal microbiota and selected probiotic strains. RESULTS The results obtained showed that both oat β ‐glucan (OG) and hydrolysates (OGH) comparably promoted the growth of fecal Lactobacillus counts ( P < 0.05). Importantly, OGH revealed greater fermentability compared to OG as denoted by lower pH value and higher short‐chain fatty acid concentration ( P < 0.05). Moreover, OGH was found to be more favorable to provide growth substrates for Lactobacillus helveticus R389 (LR389), Lactobacillus rhamnosus GG ATCC 53103 (LGG) and Bifidobacterium longum BB536 (BB536) than OG, and was preferentially utilized by LR389, LGG and BB536 as the sole carbon source. CONCLUSION The results of the present study indicate that oat β ‐glucan hydrolysates could serve as a more promising material for developing novel symbiotic foods. © 2017 Society of Chemical Industry
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