Effect of the composing and monosaccharides ratio changing of oligosaccharides on free radical scavenging activity and Lactobacillus proliferation
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摘要: 目的:研究单糖构成种类及单糖比例变化对低聚糖功能的影响。方法:以人体结肠内菌群为研究对象,采用荧光原位杂交（FISH-FC）技术,研究低聚糖单糖构成种类及单糖比例变化对促进肠道乳杆菌增殖及提高短链脂肪酸含量的影响。结果:DPPH自由基清除实验表明,低聚糖对自由基的清除能力随着单糖构成种类的增加而提高;而低聚糖构成中半乳糖比例的增加,使低聚糖对DPPH自由基的清除能力提高。乳杆菌增殖实验表明,单糖构成种类的增加显著提高低聚糖促进乳杆菌的增殖（p<0.05）。短链脂肪酸含量测定显示,低聚糖单糖构成种类增加,发酵液中乙酸、丙酸、丁酸含量显著提高（p<0.05）,而半乳糖比例增加,发酵液中乙酸、丁酸含量显著提高（p<0.05）;丙酸含量也提高,但差异不显著（p>0.05）。结论:低聚糖单糖构成种类增加及半乳糖比例提高有助于增强低聚糖的抗氧化性;低聚糖单糖构成种类增加,乳杆菌群增殖,短链脂肪酸含量提高,半乳糖比例的提高增强了短链脂肪酸中乙酸、丙酸含量。Abstract: Objective: The effect of oligosaccharides composing and ratio changing on its function was studied. Methods: The experiment was using the composing and monodsaccharides ratio changing oligosaccharides fermented colon bacterial, then evaluting the growth of lactobacillus by fluorescence in situ hybridization ( FISH) and testing the amount of short chain fatty acids ( SCFA) by HPLC.Results: DPPH free radical scavenging activity was improved by the imcreasing of monosaccharides composing. Additionally, free radical scavenging activity was improved by the increasing of galactose ratio. The increasing of monosaccharides composing significantly promoted Lactobacillus proliferation ( p < 0.05) and improving the content of SCFA ( p < 0.05) , especially, the improving of galactose molar ratio will significantly increase the acetic acid content of fermentation liquor ( p < 0.05) . Conclusion: The amount of monosaccharide and the increasing of galactose molar ratio could increase antioxidant activity of oligosaccharides.The increasing of monosaccharides composing can raise the content of Lactobacillus and SCFA.
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