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58 2019

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2019

Pelpolage, S. W. – Han, K. – Koaze, H. – Hamamoto, T. – Hoshizawa, M. – Fukushima, M.
Influence of enzyme-resistant fraction of sorghum (Sorghum bicolor L.) flour on gut microflora composition, short chain fatty acid production and toxic substance metabolism
Journal of Food and Nutrition Research, 58, 2019, č. 2, s. 135-145

Michihiro Fukushima, Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan. E-mail: fukushim@obihiro.ac.jp

Received 18 April 2018; 1st revised 9 November 2018; accepted 14 November 2018; published online 28 March 2019

Súhrn: Colonic fermentation of carbohydrates such as resistant starch by microbiota has been found to improve host health. Sorghum contains a very high level of resistant starch, due to which it can be a prebiotic substrate, but this property has not been scrutinized yet. Thus, we aimed to investigate the colonic fermentation potential of sorghum dietary enzyme-resistant fraction (ERF) in a laboratory-scale fermenter simulating human colon. ERFs obtained by in vitro digestion by amyloglucosidase and pancreatin were subjected to in vitro fermentation for 48 h with cellulose as a negative control. The secured samples were analysed for the contents of bacteria, short chain fatty acids, pH and ammonia nitrogen. Whole and refined sorghum ERF (ERF-Wh and ERF-Rf) acquired significantly higher contents of anaerobes, Lactobacillus, Bifidobacterium, lactic acid bacteria, total short chain fatty acids, propionate and butyrate compared to the control at 48 h (p < 0.05). Both ERFs demonstrated similar prebiotic behaviour apart from ERF-Rf yielding higher ammonia nitrogen content and higher pH at 48 h. Despite of higher resistant starch contents in ERFs, higher ammonia nitrogen content reflected a prominent protein fermentation suggesting less accessibility to resistant starch, which urges to investigate further on how to improve accessibility of sorghum resistant starch for colonic fermentation.

Kľúčové slová: sorghum; in vitro; colonic fermentation; gut microbiota; short chain fatty acids

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