Effect of tartary buckwheat protein on the growth of harmful bacteria in intestinal
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摘要: 本文以水溶性苦荞蛋白为研究对象,利用体外模拟发酵,通过对苦荞蛋白作用下小鼠粪便发酵液中p H、短链脂肪酸(乙酸、丙酸、丁酸、乳酸)的含量以及有害菌(肠球菌、肠杆菌、产气荚膜梭菌)的数量进行测定,对苦荞蛋白抑制肠道有害菌群生长机理进行了初步研究。结果表明:添加不同浓度的苦荞蛋白与对照组相比,均可以有效降低有害菌的数量,其中高剂量组分别使肠球菌、肠杆菌和产气荚膜梭菌减少了65%、72%和78%(32 h);同时,不同剂量组的苦荞蛋白使小鼠粪便发酵液p H分别下降了35%、39%、40%(32 h)。此外,高剂量组的苦荞蛋白较对照组分别使乙酸、丙酸、丁酸及乳酸的浓度增加了8.94、33.77、27.34、25.55倍(32 h)。综上所述,苦荞蛋白能够提高肠道中短链脂肪酸含量,从而降低肠道环境的p H,抑制肠道有害菌(肠球菌、肠杆菌、产气荚膜梭菌)的生长。
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关键词:
- 苦荞蛋白 /
- 体外模拟 /
- 抑制 /
- p H /
- 短链脂肪酸(SCFAs)
Abstract: In this paper, water-soluble buckwheat protein was used as the research object, and the p H and the quantity of short-chain fatty acids ( acetic acid, propionic acid, butyric acid, lactic acid) and harmful bacteria ( Enterococcus, Enterobacteriaceae and Clostridium perfringens) were determined by simulated in vitro fermentation.The mechanism of buckwheat protein inhibition of intestinal harmful flora growth was investigated.The results showed that the addition of different concentrations of buckwheat protein could reduce the number of harmful bacteria compared with the control group.The high dose group reduced the quantity of Enterococcus, Enterobacter and Clostridium perfringens by 65%, 72% and 78% ( 32 h) . The tartary buckwheat protein in different dosage groups decreased the p H of the fecal fermentation broth by 35%, 39% and 40% ( 32 h) , respectively.In addition, the concentration of acetic acid, propionic acid, butyric acid and lactic acid in high dose group were increased by8.94, 33.77, 27.34 and 25.55 times ( 32 h) , respectively, compared with the control group.In summary, tartary buckwheat protein can improve the intestinal short-chain fatty acid content, thereby reducing the intestinal environment p H, inhibit intestinal harmful bacteria ( Enterococci, Enterobacteriaceae, Clostridium perfringens) growth.-
Keywords:
- tartary buckwheat protein /
- in vitro simulation /
- inhibition /
- p H /
- short-chain fatty acids (SCFAs)
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