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首页> 外文期刊>Advances in Bioscience and Biotechnology >SCFA Profile of Rice RS Fermentation by Colonic Microbiota, Clostridium butyricum BCC B2571, and Eubacterium rectale DSM 17629
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SCFA Profile of Rice RS Fermentation by Colonic Microbiota, Clostridium butyricum BCC B2571, and Eubacterium rectale DSM 17629

机译:结肠菌群,酪酸梭菌BCC B2571和直肠真细菌DSM 17629的水稻RS发酵的SCFA谱

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Resistant starch type 3 (RS3) produced from high amylose food sources through retrogradation or enzymatic process is known to have physiological function as dietary fiber. Fermentation of RS3 by colonic microorganisms produced SCFA (acetate, propionate, and butyrate), maintain style="font-family:Verdana;">ed style="font-family:Verdana;"> the health of colon, balance of gut microbiota, preventing inflammatory bowel diseases (IBD) and colon cancer. style="font-family:""> style="font-family:""> style="font-family:Verdana;">RS3 in this study was produced from IR-42 and Inpa style="font-family:Verdana;">ri-16 broken rice by enzymatic treatment (combination of amylase style="font-family:Verdana;">-pullulanase). The Resistant Starch was fermented for 12 and 24 h by colonic microbiota (extracted from healthy human subject), style="font-family:Verdana;"> style="font-family:Verdana;">Clostiridium butyricum style="font-family:Verdana;"> style="font-family:Verdana;"> BCC-B2571, or style="font-family:Verdana;"> style="font-family:Verdana;">Eubacterium rectale style="font-family:Verdana;"> style="font-family:Verdana;"> DSM 17629. SCFA produced was analyzed by gas chromatography. Treatment by amylase-pullulanase combination was advantageous to increase their RS3 content. The result showed that after enzymatic process, the RS3 content of IR-42 (41.13%) was not significantly different (p style="font-family:""> style="font-family:Verdana;">/span> style="font-family:""> style="font-family:Verdana;">0.05) from that of Inpari-16 (37.70%). High concentration of acetate (82.5 mM) and propionate (7.5 mM) style="font-family:Verdana;">were style="font-family:Verdana;"> produced by colonic microbiota after 12 h fermentation and best concentration of butyrate (6.8 mM) was produced by colonic microbiota after 24 h fermentation. It is clear that utilization of colonic microbiota rather than single strain was better in the production of SCFA.
机译:由高直链淀粉食物来源通过回生或酶促过程生产的抗性3型淀粉(RS3)具有作为膳食纤维的生理功能。结肠微生物对RS3的发酵产生了SCFA(乙酸,丙酸和丁酸),维持了 style =“ font-family:Verdana;”> ed style =“ font-family:Verdana ;“>结肠的健康状况,肠道菌群的平衡,预防炎症性肠病(IBD)和结肠癌。 style =” font-family:“”> style =“ font -family:“”> style =“ font-family:Verdana;”> RS3是由IR-42和Inpa style =“ font-family:Verdana;”> ri-通过酶处理(淀粉酶 style =“ font-family:Verdana;”>-pullulanase的组合)处理16粒碎米。抗性淀粉通过结肠菌群(摘自健康人类)发酵12和24小时, style =“ font-family:Verdana;”> < i> style =“ font-family:Verdana;”>丁酸梭菌 style =“ font-family:Verdana;”> < / i> style =“ font-family:Verdana;”> BCC-B2571,或 style =“ font-family:Verdana;”> style =“ font-family:Verdana;”>直肠细菌 style =“ font-family:Verdana;”> < DSM17629。通过气相色谱法分析产生的SCFA。淀粉酶-普鲁兰酶组合处理有利于增加其RS3含量。结果表明,经酶处理后,IR-42的RS3含量(41.13%)没有显着差异(p style =“ font-family:”“> style =” font-family:Verdana;“> / span> style =” font-family:“”> style =“ font-family:Verdana;”> 0.05)来自Inpari-16 (37.70%)。产生了高浓度的乙酸盐(82.5 mM)和丙酸盐(7.5 mM) style =“ font-family:Verdana;”> style =“ font-family:Verdana;”>发酵12 h后通过结肠菌群产生,并且发酵24 h后通过结肠菌群产生最佳浓度的丁酸盐(6.8 mM)。显然,在SCFA的生产中,利用结肠菌群而不是单一菌株更好。

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