雪莲果低聚果糖体外对肠道菌生长的影响  

Impact of the FOS from Smallan snnchifalius on the Growth of Bifidobacterium and Escherichia Coli in Vitro

作　　者：赵红玲[1] 郝婷[1] 王小青[1] 邓淑华[1] 高杨[1] 尹志峰[1] 王良友[1] 

机构地区：[1]河北省中药研究与开发重点实验室,承德医学院中药研究所,河北承德067000

出　　处：《食品研究与开发》2016年第3期80-82,共3页Food Research and Development

基　　金：河北省海外高层次人才“百人计划”资助项目(E201200002)

摘　　要：研究雪莲果低聚果糖体外对双歧杆菌和大肠杆菌生长的影响,及比较不同来源低聚果糖的作用。测定不同时间、不同浓度及不同来源低聚果糖的双歧杆菌和大肠杆菌发酵液的p H和吸光度(600 nm)。结果显示雪莲果低聚果糖浓度为2.0%对双歧杆菌的增殖效果最好;雪莲果低聚果糖增殖双歧杆菌和抑制大肠杆菌的作用与2种低聚果糖基本无差异,且具有降低p H的作用。该结果提示雪莲果低聚果糖具有调整肠道菌群的作用。The objectives were to study the impact of FOS from Smallan snnchifalius on the growth of Bifidobacterium and Escherichia coli, and to compare the effect with different sources of FOS. The p H and absorbance of Bifidobacterium and E. coli were measured at different time, different concentrations and sources of FOS. The best proliferation concentrations were 2.0 %. There were no significant difference with two other FOS on the proliferation of Bifidobacterium and inhibition of E. coli, and the FOS from Smallan snnchifalius had a role in lowing the p H. The results suggested that FOS from Smallan snnchifalius had to adjust the role of intestinal flora.

关 键 词：雪莲果 低聚果糖 双歧杆菌 大肠杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]