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目的 : 体外研究不同因素对肠道细菌发酵产生短链脂肪酸的影响 ,为膳食改善肠道功能提供依据。方法 : 在体外进行细菌培养 ,用稳定性同位素标记的葡萄糖作底物 ,用气相色谱 -同位素比值质谱法测定短链脂肪酸。用荧光染色法计数细菌数量。结果 : 结果显示细菌数量高 ,短链脂肪酸产生多 ,p H=7时产生的短链脂肪酸最多 ;添加酪蛋白可增加短链脂肪酸的产生及细菌数量 ;13 C-葡萄糖不但被发酵产生短链脂肪酸 ,而且也被用于细菌增殖。结论 : 人体肠道细菌发酵产生短链脂肪酸的能力受细菌数量、p H及底物不同的影响 ,此为通过选择不同膳食 (含益生原的食物如小麦、洋葱、香蕉、大蒜、韭菜、土豆等 )以调节结肠的功能提供了依据。
OBJECTIVE: To study the effects of different factors on short-chain fatty acids produced by intestinal bacterial fermentation in vitro and to provide basis for improving intestinal function by diet. Methods: Bacterial cultures were performed in vitro. Stable isotope labeled glucose was used as a substrate for the determination of short chain fatty acids by gas chromatography - isotope ratio mass spectrometry. Fluorescent staining was used to count the number of bacteria. Results: The results showed that the number of bacteria was high, short-chain fatty acids were more produced, and the short-chain fatty acids were the most when p H = 7. Adding casein increased the production of short-chain fatty acids and the number of bacteria. 13 C-glucose was not only fermented to produce short chain Fatty acids, but also for bacterial proliferation. CONCLUSIONS: The ability of human intestinal bacteria to ferment short-chain fatty acids is affected by the number of bacteria, p H and substrates, as determined by selection of different diets (foods containing prebiotics such as wheat, onion, banana, garlic, leek, potato Etc.) provide a basis for regulating the function of the colon.