摘要
为进一步明晰1,3-二油酸-2-棕榈酸甘油三酯(1,3-dioleoyl-2-palmitoyl triglyceride,OPO)乳脂粉的营养机制,扩大OPO的食用范围,以健康大学生粪便为菌源,采用体外厌氧发酵模式,结合传统培养技术和气相色谱法,研究不同含量OPO乳脂粉24 h体外发酵过程中pH值、短链脂肪酸的变化,并分析肠道微生物,计算益生元指数和B/E(Bifidobacterium/Enterobacter)值。结果显示:OPO乳脂粉的添加,能迅速降低发酵液的pH值,下降幅度与OPO含量呈正比;能大幅度增加总短链脂肪酸含量,其中,乙酸和丁酸含量增加明显;能显著促进双歧杆菌和乳酸杆菌的生长,抑制肠杆菌和拟杆菌的生长,提高益生元指数和B/E值,其中OPO含量50 g/kg组在24 h发酵过程中益生元指数最高,在发酵12 h内双歧杆菌增加数量、B/E值均与OPO含量呈正比。因此,综合考虑益生效率,推荐添加组为50 g/kg组。
1,3-Dioleoyl-2-palmitoylglycerol (OPO), a nutritional fortifier, is usually supplemented into commercial infant formulas in the form of OPO-enriched plant-oil formula (namely OPO formula powder) to enhance the nutritional value of infant formulas. In order to demonstrate the nutritional function of OPO formula powder and to improve the applicability of OPO, anaerobic fermentation in vitro of OPO formula powder at different concentrations by the intestinal bacteria isolated from healthy college students’ feces was conducted in this study. Traditional culture techniques and gas chromatography (GC) were employed to study the changes in intestinal microbial counts as well as pH and short-chain fatty acids during 24 h of in vitro fermentation. Prebiotic index (PI) and Bifidobacterium/Enterobacter ratio (B/E) values were calculated. The results showed that supplementation of OPO formula powder promptly decreased the pH value compared with the blank control group, and the reduction was directly proportional to the concentration of OPO formula powder. Besides, it significantly increased the production of short-chain fatty acids, especially acetic acid and butyric acid. Furthermore, OPO formula powder could promote the growth of Bi fidobacterium and Lactobacillus, but inhibit the growth of Enterobacteriaceae and Bacteroidetes, and increase PI and B/E ratio. The 50 g/kg of OPO supplemented group exhibited the highest PI at the end of the 24 h fermentation period. The increase in Bi fidobacteria and B/E ratio were positively correlated with OPO concentrations during the first 12 h. Therefore, 50 g/kg of OPO supplemented is recommended for improved probiotic efficiency.
作者
侯爱香
成焕
李宗军
李月
HOU Aixiang;CHENG Huan;LI Zongjun;LI Yue(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals,Hunan Agricultural University,Changsha 410128,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第12期115-122,共8页
Food Science
基金
国家自然科学基金青年科学基金项目(31701606)
湖南农业大学大学生科技创新基金项目(2016ZK34)