全谷物体外对肠道菌群影响的研究  

Study on the effects of different whole grains on the intestinal microbiota in vitro

作　　者：赵兰涛[1] 程李琳[1] 张晖[1] 杨凌霄[1] 花丹[1] 王立[1] 钱海峰[1] 齐希光[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《粮食与食品工业》2014年第1期24-33,共10页Cereal & Food Industry

基　　金：国家"十二五"科技支撑计划课题"早餐食品工业化及装备产业示范"(项目编号:2012BAD37B08-3-1)

摘　　要：选取了5种谷物(燕麦、大麦、全麦、糙米、黑米)和一种精致谷物(大米)为研究对象,在体外研究了其对肠道菌群的影响,并对其成分与肠道菌群发酵前后变化量进行了相关性分析。结果表明,全谷物样品发酵后双歧杆菌数量显著增加,肠杆菌科和梭状芽孢杆菌数量显著下降,除黑米外其他谷物发酵液中乳酸杆菌数量显著增加;发酵后大米中双歧杆菌和乳酸杆菌数量有所下降,肠杆菌科和梭状芽孢杆菌数量显著上升,特别是肠杆菌数量由7.231 g(cfu)/mL增长到8.041 g(cfu)/mL。Five whole grains （oat, barley, whole wheat, black rice） and a refined grain （white rice） were chosen as objects. First of all, the impact of whole grain on intestinal microbio- ta were studied, correlation analysis between intestinal mierobiota and ingredient were also evalu- ated. The results show that after fermentation, bifidobacterium in whole grain samples increased significantly; lactobacillus also increased significantly in all whole grain samples except black rice; while enterobaeteriaceae and elostridium in whole grain samples derceased significantly. Polished rice showed significant decreases in bifidobacterium and lactobacillus, and increases in enterobaeteriaceae and clostridium, especially enterobacteriaceae which increased from 7. 231 g（efu）/mL to 8. 041 g（efu）/mL after fermentation.

关 键 词：全谷物 大米 肠道菌群 相关性分析 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]