【食品营养】体外消化和发酵发现潜在藻类益生元

麒麟菜是一种红色海藻,本文研究的麒麟菜分别来自沙巴州(RSS)和兰卡威岛(RSL)。
模拟体外的口腔、胃和十二指肠模型消化麒麟菜。
随后将其在接种了粪便的末端结肠模拟体系中进行消化;该发酵体系是pH控制的分批培养系统。
该体系发酵24h后,双歧杆菌丰度显著增加,从lg 7.96分别增加到lg 8.72和lg 8.60;与菊粉发酵24h结果相比无显著差异。
总短链脂肪酸含量显著增加,尤其是乙酸和丙酸。
文章认为,麒麟菜有成为益生元的潜力。
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Prebiotic evaluation of red seaweed (Kappaphycus alvarezii) using in vitro colon model

体外结肠模型评价红色海藻(麒麟菜)的益生作用

10.1080/09637486.2017.1309522

2017-04-10, Article

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Red seaweed (Kappaphycus alvarezii) cultivated from Sabah (RSS) and Langkawi (RSL) were digested using in vitro mouth, gastric and duodenal model. The digested seaweed then fermented in a pH-controlled batch culture system inoculated with human faeces to mimic the distal colon. Bacterial enumeration were monitored using fluorescent in situ hybridisation, and the fermentation end products, the short chain fatty acids (SCFA), were analysed using HPLC. Both RSS and RSL showed significant increase of Bifidobacterium sp.; from log10 7.96 at 0 h to log10 8.72 at 24 h, and from log10 7.96 at 0 h to log10 8.60 at 24 h, respectively, and shows no significant difference when compared to the Bifidobacterium sp. count at 24 h of inulin fermentation. Both seaweeds also showed significant increase in total SCFA production, particularly acetate and propionate. Overall, this data suggested that K. alvarezii might have the potential as a prebiotic ingredient.

First Authors:
Dayang Marshitah Bajury

Correspondence Authors:
Shahrul Razid Sarbini

All Authors:
Dayang Marshitah Bajury,Muhamad Hanif Rawi,Iqbal Hakim Sazali,Aminah Abdullah,Shahrul Razid Sarbini