燕麦β-葡聚糖体内外发酵的研究  

Fermentation of Oat β - glucan in Vivo and in Vitro

作　　者：申瑞玲[1] 董吉林[1] 姚惠源[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2006年第3期97-101,共5页Journal of the Chinese Cereals and Oils Association

基　　金：山西省自然科学基金项目(20031071)

摘　　要：目的:研究燕麦β-葡聚糖在小鼠体内外发酵能力。方法:(1)体重为23—25g的健康昆明种小鼠90只分成5组(对照组和实验1-4组),实验组分别以高低剂量0．5g／kg bw·d和0．25g／kq bw·d灌胃给予燕麦β-葡聚糖OG2600及酶解组分OG5,对照组每日给予相同体积的生理盐水,饲养期28天。(2)分别称取 OG2600和OG550mg,接种健康小鼠粪便稀释液,体外发酵4—24小时。观察燕麦β-葡聚糖在小鼠体内外发酵产生短链脂肪酸的能力和对pH值的影响。结果:体内发酵实验2、3、4组小鼠结肠内容物的乙酸、丙酸、丁酸和总脂肪酸都显著高于对照组(p<0．05);体外发酵24h,对照组和OG2600组、OG5组产生的总脂肪酸分别为 0．33、9．20和10．80mmol／g,体内外发酵导致pH下降。结论:燕麦β-葡聚糖在体内外容易发酵,发酵能够产生较高比例的短链脂肪酸,发酵能力与β-葡聚糖的分子大小以及剂量有关。Objective： Evaluation of fermentability of oatβ - glucan in vitro and in vivo. Methods ： （ 1 ） 100 Kunming mice （23 - 25g each） were divided into five groups （ control and 1 - 4 groups）. Group 1 and 2,3 and 4 were administered with oatβ - glucan （ OG2600 and OG5 ） at dose of 0.25g/kg bw·d and 0.5g/kg bw·d daily respectively for 28 days; control group received the equal volume of normal saline. （2） Mice faeces were incubated in oatβ - glucan medium that contained 50 mg OG2600 or OG5 and fermented for 4, 8, and 24 h. Changes in pH and short chain fatty acid （SCFA） production were monitored in vivo and in vitro fermentation. Results： In the large bowel, oatβ - glucan increases the fermentation activity; the productions of acetate, propionate, butyrate and total short chain fatty acid（SCFA） are higher in group 2, 3 and 4 than that of the control（p 〈 0.05 ）. In vitro fermentation, the amount of total - SCFA in control and two oatβ - glucan medium groups is 0.33, 9.20, and 10.80mmol/g respectively. The pH in the intestinal contents is reduced in experimental groups, especially in group 2 and 4 as well as in vitro. Conclusion ： Oatβ - glucan are easily fermented, leading to pH decrease. The fermentability of oatβ - glucan is related to theβ - glucan molecular weight and dosage.

关 键 词：燕麦Β-葡聚糖 短链脂肪酸(SCFA) 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S823.92[轻工技术与工程—食品科学与工程]