淀粉结构对肠道微生物菌群分布状态的影响  

Effect of starch structure on gut microbiota profile

作　　者：周中凯[1] 陈晓姗[1] 张岩[1] 郑排云[1] 杨艳[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与饲料工业》2013年第5期18-21,26,共5页Cereal & Feed Industry

摘　　要：为研究不同淀粉结构对肠道微生物菌群分布的影响,将两种直链淀粉含量不同的淀粉进行处理得到不同结构的淀粉底物,然后采用模拟人体肠道发酵模型进行体外发酵,利用原位荧光杂交技术测定发酵液中的主要菌群及产丁酸菌的分布状态,发现以快速发酵型淀粉为底物的发酵模型更有利于有益菌的增殖,而缓速发酵型的淀粉底物对产丁酸菌的增殖效果更为显著。In order to study the influence of starch with different structure on the gut bacterial population, two kinds of starch with different amylose content were treated to get the substrates having different structures, and then they were used for gut bacterial fermentation in vitro. The main bacterial populations and butyrate producing strains were measured using fluores- cence in situ hybridization. The results showed that the fermentation of starch substrate with a fast fermenting model promoted the growth of good bacteria. However, the fermentation of starch substrate with a slow fermentation model effectively en- hanced the growth of butyrate producing strains.

关 键 词：淀粉结构 微生物发酵 产丁酸菌 原位荧光杂交 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]