柿子单宁对体外模拟发酵环境中肠道微生物的影响

Effect of persimmon tannin on gut microflora in vitro fermentation environments

采用体外厌氧发酵法研究了柿子单宁对肠道微生物的影响。将单宁与大鼠肠道微生物共孵育,分别测定0、6、12、24、48 h五个时间点发酵液中六种微生物、短链脂肪酸和p H的变化。结果显示,与空白组相比,添加2 g/L剂量组的柿单宁能有效地促进肠道有益菌(乳杆菌和双歧杆菌)的增殖,抑制有害菌(肠球菌、大肠杆菌、梭菌和拟杆菌)的增殖,增加短链脂肪酸含量,降低发酵液p H。研究结果表明柿子单宁对肠道微生态具有调节作用,可能是其在体内发挥作用的机制之一。

In the present study,we investigated the effect of persimmon tannin on the intestinal microbial by anaerobic fermentation in vitro,and the changes of microbials,the content of short-chain fatty acids and p H in fermentation broth were measured at 0, 6, 12, 24, 48 h, respectively. The results showed that incubating of persimmon tannin（ 2 g / L） with the intestinal microorganisms promoted proliferation of intestinal bacteria（ Lactobacillus and Bifidbacterium） siginificantly, inhibited the proliferation of harmful bacteria（ Enterococci,E. coli,Clostridium bacteria and Bacteroides） notabely,and increased short chain fatty acid content and reduced the p H of the fermentation broth as compared with the control group. The results showed that persimmon tannin could regulate the microflora in intestinal tract,which might be one of the mechanisms of persimmon tannin in vivo.