淀粉结构调控大肠微生物发酵生产丁酸的机制研究  

Study on the mechanism of butyric acid production regulated by starch structure during gut bacterial fermentation

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：《食品工业科技》2014年第4期199-203,共5页Science and Technology of Food Industry

摘　　要：通过对普通玉米淀粉和高直链玉米淀粉的不同处理，得到系列不同结构的淀粉底物，进而分别测定它们在发酵进程中产丁酸的能力。经淀粉的结构特征与肠道微生物合成丁酸的关系的进一步研究，结果显示高直链玉米淀粉及其热处理的样品属于缓速发酵型底物，发酵后其产丁酸的浓度高达19．77～27．72mmol／L；而玉米淀粉及其热处理的样品属于快速发酵型底物，发酵后更易产生高浓度的醋酸和乳酸，而丁酸的浓度仅为2．48～14．19mmol／L，热处理会大幅度降低该类底物合成丁酸的能力，表明淀粉底物结构与肠道合成丁酸的能力密切相关。A number of starches with different structures were obtained by different processing methods from normal and high amylose maize starches, and their capacities for butyrate production were measured during the gut bacterial fermentation. The relation between starch structure and butyrate production was further studied. Results showed that high amylose starch and its thermally treated samples had slowly fermenting character,and could produce butyrate as high as 19.77-27.72mmoI/L. However, normal maize starch and its thermally treated samples had quickly fermenting character ,and produced higher concentrations of lactate and acetate but the butyrate only with 2.48-14. 19mmoilL ,and thermal treatment greatly reduced butyrate production for maize starch samples. The study suggested that starch structure and butyrate - producing capacity was highly related.

关 键 词：淀粉结构 微生物发酵 短链脂肪酸 丁酸 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]