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魔芋葡甘聚糖及氧化魔芋葡甘聚糖对益生菌生长及乳糖代谢作用的体外研究 被引量:7

Effects of Konjac Glucomannan and Oxidized Konjac Glucomannan on Growth of Probiotics and Lactose Metabolism in Vitro
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摘要 目的:采用体外发酵法,探究不同剂量魔芋葡甘聚糖(Konjac Glucomannan,KGM)和氧化魔芋葡甘聚糖(Oxidized Konjac glucomannan,OKGM)对奶粉中乳糖代谢的促进作用,为缓解乳糖不耐受症提出方便新颖的方法。方法:在奶粉中添加不同剂量的KGM、OKGM设置高、中、低剂量6个试验组和阴性对照组(不含KGM或OKGM)及阳性对照组(以乳酸菌替代KGM和OKGM)。在无菌条件下,取小鼠盲肠、回肠内容物并与各组混合,经体外厌氧发酵24 h,测定不同时段发酵液的菌落数量、pH、乳糖含量和乳糖酶活性。结果:与阴性对照组相比,回肠发酵液KGM中、高剂量组和OKGM低、高剂量组的乳酸菌数量均显著增加(P<0.05),盲肠发酵液KGM、OKGM各试验组的乳酸菌数量均显著增加(P<0.05)。KGM高剂量组、OKGM各剂量组的回肠发酵液乳糖酶活性相较于阴性对照组显著增强(P<0.05),OKGM高剂量组的盲肠发酵液乳糖酶活性显著高于阴性对照组(P<0.05)。乳糖含量测定结果显示,与阴性对照组相比,回肠发酵液KGM低剂量组、OKGM各剂量组的4 h乳糖含量显著降低(P<0.05),且发酵24 h后KGM中、高剂量组和OKGM各剂量组最终乳糖含量均显著降低(P<0.05);在盲肠发酵液中,各试验组4 h乳糖含量均显著低于阴性对照组(P<0.05),其中KGM中剂量组和OKGM中、高剂量组结果也显著低于阳性对照组(P<0.05),且24 h后KGM低、中剂量组和OKGM中、高剂量组乳糖含量均显著低于阴性对照组(P<0.05)。结论:添加KGM或OKGM的奶粉,可促进肠道内乳酸菌等益生菌的生长,通过增强盲肠和回肠中乳糖酶的活力,可明显降低奶粉中乳糖的含量(发酵4 h即有明显效果),促进乳糖代谢。 Objective:To explore the promotion of konjac glucomannan(KGM)and oligo-konjacglucomannan(OKGM)on lactose metabolism through in vitro fermentation to propose a convenient and innovative way of solving lactose intolerance.Methods:Different doses of KGM and OKGM were added into the milk powder to set up 6 experimental groups with high,medium and low doses.Meanwhile,negative control group(excluding KGM or OKGM)and positive control group(replacing KGM and OKGM with lactic acid bacteria)were set up.Under sterile conditions,the contents of the cecum and ileum of the mice were taken and subjected to anaerobic fermentation in vitro for 24 h,and the number of colonies,pH value,lactose content and lactase activity in different periods of fermentation were determined.Results:Compared with the negative control group,the number of lactic acid bacteria in ileum fermentation broth was significantly increased in medium and high dose group of KGM and low,high dose group of OKGM(P<0.05),and in cecum fermentation broth,the number of lactic acid bacteria in every KGM and OKGM test group was significantly increased(P<0.05).Lactase activity in ileum fermentation broth of the KGM high-dose group and OKGM high-dose group were significantly higher than that of the negative group(P<0.05),while lactase activity in cecum fermentation broth of the OKGM high-dose group was significantly higher than its negative group(P<0.05).According to the results of lactose content,in the ileum fermentation broth,compared with the negative group,4 h lactose content of KGM low dose group and OKGM each dose group decreased significantly(P<0.05),and the eventual lactose content of KGM medium and high dose group and OKGM each dose group were significantly lower(P<0.05)after 24 h fermentation.Similarly,lactose content of each test group in cecum fermentation broth were significantly lower than the negative group(P<0.05),and it was noticeably that the results of KGM medium and OKGM medium and high dose group were also higher than its positive group(P<0.05).And 24 h lactose content of KGM low and middle dose group and OKGM medium and high dose group were also significantly lower(P<0.05).Conclusion:Milk powder added with KGM or OKGM can promote the growth of probiotics such as Lactobacillus in the intestinal tract.By enhancing the activity of lactase in the cecum and ileum,the content of lactose in milk powder can be significantly reduced(There is a significant effect after 4 h during fermentation),thus promoting the metabolism of lactose.
作者 芦雨佳 毛凯雯 钟耕 LU Yu-jia;MAO Kai-wen;ZHONG Geng(College of Food Science,South West University,Chongqing 400716,China;College of Westa,South West University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Chongqing 400716,China)
出处 《食品工业科技》 CAS 北大核心 2020年第11期322-327,334,共7页 Science and Technology of Food Industry
基金 西南大学大学生创业基金项目(20180002)。
关键词 魔芋葡甘聚糖(KGM) 氧化魔芋葡甘聚糖(OKGM) 体外发酵 乳糖不耐受 益生菌 konjac glucomannan(KGM) oxidized konjac glucomannan(OKGM) in vitro fermentation lactose intolerance probiotics
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