红枣体外肠道微生物发酵特性的研究
Journal of Jinggangshan University(Natural Sciences Edition)(2017)
Abstract
目的 研究红枣体外发酵特性,评价红枣营养性能.方法 通过体外模拟人体肠道内部环境条件,接种人体新鲜粪便悬浮液进行厌氧发酵,定时记录发酵液产气量、测定pH值、NH3-N值和短链脂肪酸(SCFA)含量.结果 红枣发酵液产气快、产气量多,pH值下降幅度大,NH3-N值变化不明显;红枣发酵液中乙酸、丙酸和丁酸含量明显高于空白组(P<0.05).结论 红枣能有效地被人体肠道微生物发酵利用,改善肠道内部理化环境,促进肠道微生物发酵产生乙酸、丙酸和丁酸短链脂肪酸.
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