莲子低聚糖各单体体外益生效果研究
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摘要
为比较3种结构莲子低聚糖单体(LOS3-1,LOS3-2,LOS4)益生效果的差异,采用小鼠粪便肠道菌群体外发酵法,比较莲子低聚糖对发酵液中特定菌群数量及其主要代谢产物的影响,通过益生指数进一步评价各低聚糖益生效果的差异。结果表明:莲子低聚糖可提高发酵液中的乙酸、丙酸和丁酸的含量,抑制蛋白质的发酵作用,减少NH3生成量,显著降低发酵液的pH值;LOS3-2及LOS4均可显著提高12 h发酵液中的双歧杆菌和乳杆菌数量,同时降低24 h的拟杆菌和大肠杆菌数量。各碳源的益生指数随发酵时间的延长呈下降趋势,以LOS3-2及LOS4为碳源的益生指数在12 h时极显著高于Glc组(P<0.01);LOS3-2和LOS4在益生指数和碳水化合物/蛋白质发酵平衡方面表现出较好的益生效果。
To explore the theoretical support on the relationship between probiotic effect and structure-activity of different oligosaccharides from lotus(Nelumbo nucifera Gaertn.) seeds in vitro.The probiotic effect of lotus oligosaccharides(LOS) on the number and metabolites of intestinal microbes inoculated in fermentation broth was investigated in mice,which was further evaluated by probiotic index(PI).The protein/carbohydrate fermentation balance was affected by the supplementation of LOS,which resulted in increasing on the production of short-chain fatty acids(acetic acid and butyric acid) and decreasing in the amount of NH3 content.Both of them also contributed to a significantly lower the pH of fermentation broth.The PI value of each carbon source decreased with the extension of fermentation time.However,the number of Bifidobacterium and Lactobacillus in the fermentation broth with LOS3-2 and LOS4 could more significantly increased at 12 h.The number of Bacteroides and Escherichia coli in broth decreased at 24 h.The PI value of the carbon source with LOS3-2 and LOS4 was significantly higher than glucose(Glc) group at 12 h.The probiotic effect of different structures of oligosaccharides showed a certain difference,meanwhile LOS3-2 and LOS4 were effective at increasing prebiotic index and conducive to protein/carbohydrate fermentation balance.
To explore the theoretical support on the relationship between probiotic effect and structure-activity of different oligosaccharides from lotus(Nelumbo nucifera Gaertn.) seeds in vitro.The probiotic effect of lotus oligosaccharides(LOS) on the number and metabolites of intestinal microbes inoculated in fermentation broth was investigated in mice,which was further evaluated by probiotic index(PI).The protein/carbohydrate fermentation balance was affected by the supplementation of LOS,which resulted in increasing on the production of short-chain fatty acids(acetic acid and butyric acid) and decreasing in the amount of NH3 content.Both of them also contributed to a significantly lower the pH of fermentation broth.The PI value of each carbon source decreased with the extension of fermentation time.However,the number of Bifidobacterium and Lactobacillus in the fermentation broth with LOS3-2 and LOS4 could more significantly increased at 12 h.The number of Bacteroides and Escherichia coli in broth decreased at 24 h.The PI value of the carbon source with LOS3-2 and LOS4 was significantly higher than glucose(Glc) group at 12 h.The probiotic effect of different structures of oligosaccharides showed a certain difference,meanwhile LOS3-2 and LOS4 were effective at increasing prebiotic index and conducive to protein/carbohydrate fermentation balance.
引文
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[23]秦雪梅,刘静,霍贵成.低聚糖与水溶性膳食纤维对婴儿肠道菌群益生作用研究[J].食品科技,2011,36(6):96-100.
[24]OLANO-MARTIN E,GIBSON G R,RASTELL RA.Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides[J].Journal of Applied Microbiology,2002,93(3):505-511.
[25]DI R,VAKKALANKA M S,ONUMPAI C,et al Pectic oligosaccharide structure-function relationships:Prebiotics,inhibitors of Escherichia coli,O157∶H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells[J].Food Chemistry,2017,227:245-254.
[2]YU Z T,CHEN C,KLING D E,et al.The principal fucosylated oligosaccharides of human milk exhibit prebiotic properties on cultured infant microbiota[J].Glycobiology,2013,23(2):169-177.
[3]THUM C,ROY N C,MCNABB W C,et al.In Vitro Fermentation of caprine milk oligosaccharides by bifidobacteria isolated from breast-fed infants[J].Gut Microbes,2015,6(6):352-363.
[4]ZE X,DUNCAN S H,LOUIS P,et al.Ruminococcus bromii is a keystone species for the degradation of resistant starch in the human colon[J].The ISME Journal,2012,6(8):1535-1543.
[5]GIBSON G R,ROBERFROID M.Dietary modulation of the human colonic microbiota:Introducing the concept of prebiotics[J].Journal of Nutrition,1995,125(6):1401-1412.
[6]ROBERFROID M.Prebiotics:The concept revisited[J].Journal of Nutrition,2007,137(3):830S-837S.
[7]GIBSON G R,SCOTT K P,RASTALL R A,et al Dietary prebiotics:Current status and new definition[J].Food Sci Technol Bull Funct Foods,2010,7(1):1-19.
[8]BINDELS L B,DELZENNE N M,CANI P D,et al.Towards a more comprehensive concept for prebiotics[J].Nature Reviews Gastroenterology&Hepatology,2015,12(5):303-310.
[9]GMEZ B,GULLN B,YEZ R,et al.Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp:A comparative evaluation[J].Journal of Functional Foods,2016,20(6):108-121.
[10]AIDA F,SHUHAIMI M,YAZID M,et al.Mushroom as a potential source of prebiotics:A review[J].Trends in Food Science&Technology,2009,20(11):567-575.
[11]KURDI P,HANSAWASDI C.Assessment of the prebiotic potential of oligosaccharide mixtures from rice bran and cassava pulp[J].LWT-Food Science and Technology,2015,63(2):1288-1293.
[12]曾绍校,郑宝东,林鸳缘,等.莲子淀粉颗粒特性的研究[J].中国粮油学报,2009,24(8):62-64.
[13]LU X,ZENG S,ZHANG Y,et al.Effects of water-soluble oligosaccharides extracted from lotus(Nelumbo nucifera,Gaertn.)seeds on growth ability of Bifidobacterium adolescentis[J].European Food Research and Technology,2015,241(4):459-467.
[14]LU X,ZHANG Y,WU X T,et al.Effect of specific structure of lotus seed oligosaccharides on the production of short-chain fatty acids by Bifidobacterium adolescentis[J].Chinese Journal of Structure Chemistry,2015,34(4):510-522.
[15]LU X,ZHENG Z,MIAO S,et al.Separation of oligosaccharides from lotus seeds via medium-pressure liquid chromatography coupled with ELSD and DAD[J].Scientific Reports,2017,7:44174.
[16]PALFRAMAN R,GIBSON G R,RASTALL R.Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides[J].Letters in Applied Microbiology,2003,37(4):281-284.
[17]耿梅梅,许丽卫,袁红朝,等.气相色谱法测定猪结肠内容物中短链脂肪酸含量[J].现代生物医学进展,2015,15(6):1010-1014.
[18]BRODERICK G,KANG J.Automated simultaneous determination of ammonia and total amino acids in ruminal fluid and in vitro media[J].Journal of Dairy Science,1980,63(1):64-75.
[19]VENTURA M,O′FLAHERTY S,CLAESSON M J,et al.Genome-scale analyses of health-promoting bacteria:Probiogenomics[J].Nature Reviews Microbiology,2009,7(1):61-71.
[20]ROS-COVIN D,RUAS-MADIEDO P,MAR-GOLLES A,et al.Intestinal short chain fatty acids and their link with diet and human health[J].Frontiers in Microbiology,2016,7:185.
[21]DUNCAN S H,HOLTROP G,LOBLEY G E,et al.Contribution of acetate to butyrate formation by human faecal bacteria[J].British Journal of Nutrition,2004,91(6):915-923.
[22]FALONY G,VLACHOU A,VERBRUGGHE K,et al.Cross-feeding between Bifidobacterium longum BB536 and acetate-converting,butyrate-producing colon bacteria during growth on oligofructose[J].Applied&Environmental Microbiology,2006,72(12):7835-7841.
[23]秦雪梅,刘静,霍贵成.低聚糖与水溶性膳食纤维对婴儿肠道菌群益生作用研究[J].食品科技,2011,36(6):96-100.
[24]OLANO-MARTIN E,GIBSON G R,RASTELL RA.Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides[J].Journal of Applied Microbiology,2002,93(3):505-511.
[25]DI R,VAKKALANKA M S,ONUMPAI C,et al Pectic oligosaccharide structure-function relationships:Prebiotics,inhibitors of Escherichia coli,O157∶H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells[J].Food Chemistry,2017,227:245-254.
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