纤维组分发酵特性及其肠道健康效应

Fermentation Characteristics and Intestinal Health Effects of Fiber Components

膳食纤维是动物饲粮中重要的营养物质,其不能被机体分泌的消化酶降解,但能被肠道微生物发酵生成短链脂肪酸,并通过调节肠道微生物区系和免疫功能改善动物肠道健康。膳食纤维的复杂结构及功能单元组成差异导致其发酵特性具有较大的变异性。纤维组分作为膳食纤维的基本结构与功能单元,其发酵特性与功能作用较为稳定,且与膳食纤维的功能调控特性具有直接的联系。不同纤维组分间的糖苷键连接方式、单糖组成与聚合度间的差异,使其具有不同的发酵特性和生物学功能。本文系统地总结了纤维组分的分类、结构性质与体内外发酵特性,并结合其发酵产物阐释了不同纤维组分调控肠道微生物区系及动物肠道健康的作用机制,以期为膳食纤维在畜牧业中的深度合理利用提供科学依据。

Dietary fiber is an important nutrient in animal diets,which cannot be degraded by digestive enzymes secreted by the body,but can be fermented by gut microorganisms to produce short-chain fatty acids,and improve intestinal health by regulating intestinal microbiota and immune function.The complex structure and functional unit composition of dietary fiber result in the great variability of its fermentation characteristics.As the basic structure and functional unit of dietary fiber,the fermentation characteristics and functional role of fiber components are relatively stable,and there are directly related to the functional regulation characteristics of dietary fiber.The differences of glycosidic bond connection,monosaccharide composition and degree of polymerization among different fiber components make them have different fermentation characteristics and biological functions.In this paper,we systematically summarized the classification,structural properties and fermentation characteristics of fiber components in vitro and in vivo.Combined with the fermentation products,we explained the mechanism of different fiber components in regulating intestinal microbiota and intestinal health of animals,in order to provide a scientific basis for the deep and rational utilization of dietary fiber in animal husbandry.