以靜止發酵系統評估各種水溶性纖維於人體腸道之利用性

Utilization of gums by the human intestinal flora in the static fermentation culture system

楊琇棻(Hsiu-Fen Yang)

指導教授 ： 陳曉鈴

中山醫學大學/健康管理學院/營養學研究所/碩士(2006年)

摘要

本實驗主要目的在探討各種膠類物質（包括蒟蒻、關華豆膠、三仙膠、果膠、鹿角菜膠）與果寡醣以離體（in vitro）發酵模式，觀察不同時間點對各種腸道細菌（包括總細菌數、Bifidobacteria、Lactobacilli、Bacteroides、Clostridium perfringens）、pH值及短鏈脂肪酸生成之影響。
使用離體（in vitro）發酵模式，將各種膠類物質與果寡醣(0.1 %)加入人體糞便液(5 %)中，在37℃無氧條件下培養48小時，並在0、3、6、9、12、24、48小時定時取樣，測量各種膠類物質與果寡醣發酵液pH值。利用螢光原位雜交技術（FISH）做為細菌測量方法，糞便中欲檢測的細菌，經由專一性的寡核酸標記探針雜交結合，在螢光顯微鏡下定量，觀察0、6、24小時細菌生長曲線。利用氣相層析儀分析發酵液於0、6、12、24小時乙酸、丙酸、正丁酸和異丁酸之含量。
在本研究結果，發現各種膠類物質皆可降低腸道的pH值及增加乙酸、丙酸及總短鏈脂肪酸含量。三仙膠在第12小時總短鏈脂肪酸含量最多。鹿角菜膠膠在第24小時總短鏈脂肪酸含量最多。本實驗各種膠類物質皆可增加bifidobacteria及lactobacilli含量。鹿角菜膠增加bifidobacteria及lactobacilli效果是各膠類最顯著的，但同時也顯著增加Clostridium perfringens。除鹿角菜膠及果膠外，其餘膠類物質在Clostridium perfringens無增加的趨勢。因此，蒟蒻、關華豆膠、及三仙膠於人體可能有益生質作用。

關鍵字

蒟蒻 ； 關華豆膠 ； 三仙膠 ； 果膠 ； 鹿角菜膠 ； 螢光原位雜交技術 ； 腸道菌相 ； 短鏈脂肪酸

並列摘要

The main purpose of this experiment was to investigate fermentability and prebiotic effects of gums, including konjac gum, guar gum, xanthan gum, pectin and carrageenan and fructooligosaccharide by the human intestinal flora in static fermentation culture.
Gums and fructooligossccharide (0.1 %) were added into human fecal slurry (5 %) and fermented in static culture at 37 ℃ up to 48 hours. Aliquots were taken at 0, 3, 6, 9, 12, 24, and 48 hr for analyses of culture pH. Culture at 0, 6, 24 hr were also determined for bacterium counts by using fluorescence in situ hybridization (FISH) method, and 0, 6, 12, 24 hr for analyses short chain fatty acids (SCFA) such as acetate, propionate, i-butyrate and n-butyrate by gas chromatography.
All gums investigated in this study increased acetate, propionate and SCFA concentrations in the culture medium. Xanthum gum and carrageenan caused the greatest SCFA concentrations at the 12 and 24 h, respectively. All gums promoted the growth of bifidobacteria and lactobacilli. However, carrageenan also promoted the growth of Clostridium perfringens. Therefore, this study suggests the konjac gum, guar gum, and xanthan gum could act as prebiotics in the humans.

並列關鍵字

konjac gum ； guar gum ； xanthan gum ； pectin ； carrageenan ； fluorescence in situ hybridization（FISH） ； intestinal microflora ； short chain fatty acid

參考文獻

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17. Moore WE, Moore LH. (1995) Intestinal floras of populations that have a high risk of colon cancer. Appl Environ Microbiol 61: 3202–3207.

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