期刊论文

In Vitro Fermentation Characteristics of OPO-Enriched Formula Powder by Gut Microbiota

中文

食品科学

1002-6630

2019

40

12

115-122

10.7506/spkx1002-6630-20180622-420

国家自然科学基金青年科学基金项目(31701606) 湖南农业大学大学生科技创新基金项目(2016ZK34).

本校为第一机构

为进一步明晰1,3-二油酸-2-棕榈酸甘油三酯(1,3-dioleoyl-2-palmitoyl triglyceride,OPO)乳脂粉的营养机制,扩大OPO的食用范围,以健康大学生粪便为菌源,采用体外厌氧发酵模式,结合传统培养技术和气相色谱法,研究不同含量OPO乳脂粉24 h体外发酵过程中pH值、短链脂肪酸的变化,并分析肠道微生物,计算益生元指数和B/E(Bifidobacterium/Enterobacter)值。结果显示:OPO乳脂粉的添加,能迅速降低发酵液的pH值,下降幅度与OPO含量呈正比;能大幅度增加总短链脂肪酸含量,其中,乙酸和丁酸含量增加明显;能显著促进双歧杆菌和乳酸杆菌的生长,抑制肠杆菌和拟杆菌的生长,提高益生元指数和B/E值,其中OPO含量50 g/k...

1,3-Dioleoyl-2-palmitoylglycerol (OPO), a nutritional fortifier, is usually supplemented into commercial infant formulas in the form of OPO-enriched plant-oil formula (namely OPO formula powder) to enhance the nutritional value of infant formulas. In order to demonstrate the nutritional function of OPO formula powder and to improve the applicability of OPO, anaerobic fermentation in vitro of OPO formula powder at different concentrations by the intestinal bacteria isolated from healthy college students’ feces was conducted in this study. Tradi...