几种消化抗性淀粉体外厌氧发酵前后的结构变化

制取了绿豆、马铃薯、锥栗和板栗消化抗性淀粉,并对它们体外厌氧发酵前、后肠道菌群及其结构的变化进行了研究。结果表明:4种消化抗性淀粉对双歧杆菌和乳酸杆菌都有明显的增殖作用,对大肠杆菌有显著抑制作用,对产气荚膜梭菌有较强抑制作用,对粪肠球菌、梭状杆菌、兼性细菌无明显影响。发酵液总酸度增大,说明4种消化抗性淀粉能被肠道微生物发酵利用。4种消化抗性淀粉经发酵后,平均聚合度降低较明显,但具有更大的比表面积和密度,这种结构变化可能会使其吸附能力增加,有利于其他益生作用的发生。发酵后4种消化抗性淀粉的晶型均变为A型,且微晶度降低。

Structural Changes of Several Digested Resistant Starches Before and After in Vitro Anaerobic Fermentation

Digested resistant starches of mung bean, potato, Castanea henryi and Castanea mollissima were made, and the changes of intestinal flora and their structure before and after in vitro fermentation were studied. The results showed that those digested resistant starches had good proliferative effect on bifidobacterium and lactobacillus, while they had inhibitory impact on Escherichia coli and Clostridium perfringens, and no obious influence on Enterococcus faecalis, Corynebacterium fusifome and facultative bacterial. The increasing total acidities of fermentation liquids demonstrated that the digested resistant starches could be used by intestinal probiotics. In comparison with the digested resistant starches before fermentation, the digested resistant starches after fermentation had more lower average degree of polymerization, but had more greater specific surface areas and densities, which might improve their absorption capacities and play important roles in the other physiological functions. Crystal types of digested resistant starches after fermentation turned into type A, and their microcrystalline degrees reduced.