双歧杆菌对香蕉抗性淀粉的体外发酵研究  

Fermentation of banana resistant starch by bifidobacterium in vitro

作　　者：彭真福[1] 陈庆发[1] 白永亮[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2015年第1期2-5,9,共5页Food Science and Technology

基　　金：东莞市科技计划高校科研机构重点项目(200910810110)

摘　　要：通过体外发酵模拟,研究香蕉抗性淀粉对肠道微生物双歧杆菌的增殖作用,以及双歧杆菌对香蕉抗性淀粉的发酵作用。香蕉抗性淀粉经过人工胃液和人工肠液模拟体外消化后,以消化产物为底物,接种大鼠粪便中经特异性培养的双歧杆菌,在厌氧条件下进行体外发酵,分别在发酵4、8、12、16、20 h后取样,测定发酵液的p H值、短链脂肪酸和乳酸的含量。结果表明:培养基中添加香蕉抗性淀粉后,双歧杆菌的数量增加了3.51 log cfu/m L。随着发酵时间的延长,p H值逐渐降低,短链脂肪酸和乳酸含量逐渐升高。发酵20 h后,短链脂肪酸总酸含量达到118.52 mmol/L,乳酸含量达到8.147 mmol/L。实验证明:香蕉抗性淀粉有利于肠道双歧杆菌的生长,并能够被肠道菌利用,维持肠道的酸性环境。By fermentation simulation in vitro, this paper studied bifidobacterium proliferation effect on banana resistant starch, and bifidobacterium fermentation of banana resistant starch. After banana resistant starch simulate digestion in vitro through artificial gastric juice and intestinal juice, vaccinating bifidobacterium in rat feces, using digestion products as substrates for the fermentation in anaerobic conditions, samples were collected at 4, 8, 12, 16, 20 h after fermentation, the p H value, SCFAs and lactic acid were measured respectively. The results showed that when banana starch were added to the medium, bifidobacterium increased 3.51 log cfu/m L. As the extension of fermentation time, p H value gradually reduced, SCFAs and lactic acid increased. After 20 h fermentation, total acid content of SCFAs was 118.52 mmol/L, and lactic acid content was 8.147 mmol/L. The experiment proved that banana resistant starch was conducive to the growth of intestinal bifidobacterium, and could be used by intestinal bacteria, maintaining the acidic environment.

关 键 词：香蕉抗性淀粉 体外发酵 双歧杆菌 短链脂肪酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]