以靜止發酵系統評估人體糞便菌源對膠類膳食纖維之利用性

Utilization of Gum Dietary Fibers by the Human Fecal Inoculum in the Static Fermentation Culture System

楊琇棻(Hsiu-Fen Yang) ； 陳曉鈴(Hsiao-Ling Chen)

《臺灣農業化學與食品科學》 46卷4&5期 (2008/10) Pp. 183-189

https://doi.org/10.6578/TJACFS.2008.022

摘要

本試驗以人體糞便作為體外發酵菌源，探討蒟蒻、關華豆膠、三仙膠、果膠、紅藻膠等膠類纖維在48小時內降低pH值及產生短鏈脂肪酸之作用，並與果寡醣比較。結果發現24小時後果寡醣降低pH值之作用最佳，膠類纖維中以蒟蒻及關華膠作用最大。在總短鏈脂肪酸產量方面，果寡醣在6、12及24小時皆最佳。膠類纖維中在發酵6、12小時後以三仙膠之總短鏈脂肪酸產量最高；在發酵24小時後則以果膠及紅藻膠之產量最高。膠類纖維中發酵24小時後之各短鏈脂肪酸產量比例上，乙酸比例以三仙膠最高(55.9%)，丙酸以紅藻膠最高(30.0%)，正丁酸以關華膠最高(29.1%)。

關鍵字

蒟蒻 ； 關華膠 ； 三仙膠 ； 果膠 ； 紅藻膠 ； 發酵 ； 短鏈脂肪酸

並列摘要

The main purpose of this study was to investigate fermentability of gum dietary fibers, including konjac gum, guar gum, xanthan gum, pectin and carrageenan, in comparison with fructooligosaccharide by the human fecal inoculum in a 48-h static fermentation culture system. After 24 h fermentation, konjac and guar gum had the strongest acid-reducing ability among gum dietary fibers. All gums increased acetate, propionate and total short chain fatty acid (SCFA) concentrations in the culture medium along the time. Xanthan gum produced the greatest amounts of total SCFA after 6 and 12 h of fermentantion, while pectin and carrageenan produced the greatest amounts of total SCFA after 24 h. After 24 h of fermentantion, the proportion of acetate, propionate, and butyrate to total SCFA was highest in the xanthan gum, carragenan and guar gum group, respectively, as compared among gum dietary fibers.

並列關鍵字

Konjac gum ； Guar gum ； Xanthan gum ； Pectin ； Carrageenan ； Fermentation ； Short chain fatty acid