通过体外发酵研究不同聚合度的大蒜多糖对人体肠道菌群的影响  

In vitro Fermentation of Garlic Polysaccharides of Different Degree of Polymerization (DP) by Human Faecal Bacteria

作　　者：曾艳华[1] 张宁[1] 吴希阳[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品与发酵工业》2009年第10期10-13,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(No.30671472);国家高新技术发展计划专项(No.2007AA10Z340)资助项目

摘　　要：主要研究了不同聚合度(DP)的大蒜多糖对人体肠道菌群生长的影响。通过模拟人体肠道厌氧环境,分别添加平均DP为11、14、16、21的大蒜多糖到发酵培养基中,并以添加菊糖、葡萄糖以及无碳源的发酵培养基为对照,接种人体粪悬液进行发酵。测定发酵24h后的pH值和残糖含量,并对总厌氧菌、肠球菌、拟杆菌、大肠杆菌、双歧杆菌、乳酸菌等主要肠道菌进行选择性培养测其活菌数。结果表明,阳性对照菊糖与各大蒜多糖发酵液的终pH值无显著差异;肠道微生物对平均DP为16、21的大蒜多糖的利用率较高;各样品发酵液中拟杆菌、肠球菌和大肠杆菌的菌数下降约0.36-1.05个数量级;4种大蒜多糖对双歧杆菌的增殖约2.2-4.1个数量级,其中平均DP为16、21的大蒜多糖增殖效果更佳,最高菌数可达7.74logCFU/mL发酵液。The effect of garlic polysaccharides of different degrees of polymerization （DP） on the growth of human faecal bacteria was investigated through in vitro fermentation by imitating pH and anaerobic conditions in human colon. The garlic polysaccharides of different DP （DP 11, 14, 16, 21, respectively） were added into fermentation broth as unique carbon sources, while medium with inulin, glucose or no carbon source medium were fermented as control, pH value and residual saccharides concentration of the fermentation broth were determined after fermenting for 24 hours. Numbers of total anaerobes, Enterococci, Bacteroldes, Clostridium, Bifidobacterium, Lactobacillus were analyzed by plate counting with selective culture plates. Results suggested that the final pH value of the garlic polysac- charides were no significant difference from the positive control inulin. The samples of DP 16 and DP 21 were rapidly fermented by the faecal bacteria. CFU. of Bacteroides, Enterococci and Clostridium were both significantly reduced about 0.36 - 1.05 orders of magnitude. Growth of Bifidobacterium can be significantly stimulated about 2.2 -4.1 orders of magnitude by the four garlic polysaccharides and inulin, while the samples of DP 16 and DP 21 shown better stimulatory effects.

关 键 词：体外发酵 大蒜多糖 肠道菌群 

分 类 号：R285[医药卫生—中药学]