红枣体外肠道微生物发酵特性的研究

FERMENTAION CHARACTERISTICS OF JUJUBE IN VITRO

目的研究红枣体外发酵特性,评价红枣营养性能。方法通过体外模拟人体肠道内部环境条件,接种人体新鲜粪便悬浮液进行厌氧发酵,定时记录发酵液产气量、测定pH值、NH3-N值和短链脂肪酸(SCFA)含量。结果红枣发酵液产气快、产气量多,p H值下降幅度大,NH3-N值变化不明显;红枣发酵液中乙酸、丙酸和丁酸含量明显高于空白组(P<0.05)。结论红枣能有效地被人体肠道微生物发酵利用,改善肠道内部理化环境,促进肠道微生物发酵产生乙酸、丙酸和丁酸短链脂肪酸。

objective： To study the fermentative characteristics of the jujube in vitro and evaluate the nutritional properties of the jujube. Methods： Freeze-dried powder of jujube and fresh feces suspension of donors were added to the media for anaerobic fermentation. The gas production, pH and NH3-N values, the content of short chain fatty acids （SCFA） in the fermentation broth were determined at different time points. Results： Our data showed that the gas production in jujube group was faster and more, pH values decreased significantly, though the change of NHa-N contents was not obvious, and level of acetic acid, propionic acid and butyric acid in the fermented liquid was higher significantly than that in the control group （P 〈 0.05）. Conclusion： Jujube can be used effectively by the gut microbes in vitro, improving the intestinal internal physical and chemical environment, promoting the intestinal microflora to produce more acetic acid, propionic acid and butyric acid short chain fatty acids.