粗壮脉纹孢菌孢子中类胡萝卜素的体外发酵特性

In Vitro Fermentation Characteristics of Carotenoid Produced by Neurospora crassa

模拟人体消化过程对粗壮脉纹孢菌孢子进行消化,通过酸热法提取消化后孢子粉中的类胡萝卜素,进行体外发酵。采用国标法测定发酵液的产气量、pH、NH3-N,采用气相色谱法测量发酵液中短链脂肪酸的含量。通过16SrRNA高通量测序技术分析志愿者肠道菌群,结果发现消化后的粗壮脉纹孢菌孢子粉中类胡萝卜素经体外发酵,pH值趋于6.0~7.2,与人体肠道pH值接近,产气量较少,不易引起胀气,可产生的乙酸、丙酸、丁酸等有益于人体健康的短链脂肪酸,使拟杆菌减少,变性杆菌增加。粗壮脉纹孢菌孢子粉中类胡萝卜素有利于改善人体肠道菌群,优化肠道菌群中各菌属的比例,有益于人体的肠道健康。

In this study, the carotenoid produced by Neurospora spore was fermentated in vitro after digestion.Carotenoid was extracted from conidial power by acid-temperature method. The fermentation liquid was determined by national standard method of pH, gas production, NH3-N, gas chromatography was used to measure the short chain fatty acid of fermentation broth, the effect of carotenoid on intestinal flora was obtained by 16 SrRNA high-throughput sequencing technology. The result showed that after in vitro fermentation, the pH value of fermentation liquid was 6.0-7.2 which was close to the normal pH value of human instestine. The fermentative solution produced litter gas, and much short-chain fatty such as acrtic acid, propionic acid and butyric acid. Moreover, fermentation liquid could reduce bacteroidetes while increased proteobacteria. To sum up, the carotenoid produced by Neurospora spore is beneficial to improve the human intestinal flora, optimize the proportion of bacteria in the intestinal flora, beneficial to the human intestinal health.