Propionate production from fermentation of selected ß-glucans by gut microbiota in vitro
Propionate production from fermentation of selected ß-glucans by gut microbiota in vitro
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肠道微生物群体外发酵选定的α-葡聚糖产生丙酸
DOI：
10.1017/s0029665116000483
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发表时间：
2016
影响因子：
7
通讯作者：
Harris H
中科院分区：
文献类型：
--
作者：
Harris H
短链脂肪酸（SCFA）；醋酸盐、丙酸盐和丁酸盐是由肠道微生物群对不可消化碳水化合物（NDC）进行结肠发酵产生的。丙酸被认为在代谢健康中起着重要作用，最近被证明有助于肠道糖异生(1)和食欲调节(2)。这些作用被认为至少部分是由SCFA诱导的游离脂肪酸受体2和3的激活（FFAR2/3）介导的。确定增加丙酸生成的NDC可能有利于代谢健康(1)。β (β)葡聚糖是仅由葡萄糖组成的NDC多糖，与体外丙酸产量增加有关（3,4）。本研究旨在确定不同来源的β-葡聚糖生产丙酸的程度，这些β-葡聚糖来自燕麦、大麦和具有不同结构和键的藻类。选择市售β-葡聚糖进行批量体外发酵（n= 3 M/F 2/ 1,23 - 26年）；燕麦（β1 - 3,1 - 4）： Oatwell 22, Oatwell 28, Promoat，大麦（β1 - 3,1 - 4）：胰高血糖素和藻类：层粘菌素（β1 - 3,1 - 6），菊粉作为对照。用乙醚提取SCFA，以2-乙基丁酸为内标，GC-FID测定SCFA含量。统计分析采用单因素方差分析和事后Bonferroni。所有被分析的β-葡聚糖发酵良好，产生与菊粉相似的总单链脂肪酸。β-葡聚糖的来源对单链脂肪酸的产量（图1）或丙酸的摩尔比例没有显著影响。在将这些ndc作为代谢健康的功能性食品使用之前，需要进行更详细的分析。
The short chain fatty acids (SCFA); acetate, propionate, and butyrate are produced by colonic fermentation of non-digestible carbohydrates (NDC) by the gut microbiota. Propionate is thought to play a prominent role in metabolic health and has recently been shown to contribute to intestinal gluconeogenesis (1), and appetite regulation (2). These effects are thought to be mediated, at least in part, by SCFA induced activation of free fatty acid receptors 2 and 3 (FFAR2/3). Identifying NDC that increase the production of propionate may be advantageous to metabolic health (1). Beta (β) glucans are NDC polysaccharides composed solely of glucose and have been linked with increased propionate production in vitro (3, 4). This study aimed to establish the extent of propionate production from a range of different sources of β-glucan from oats, barley and algae with varied structures and bond. Batch in vitro fermentations (n= 3 M/F 2/1, 23–26 years) were conducted with a selection of commercially available β-glucans; Oats (β1–3, 1–4): Oatwell 22, Oatwell 28, Promoat, Barley (β1–3, 1–4): Glucagel and Algae: Laminarin (β1–3, 1–6) with inulin as a control. SCFA were extracted in ether and measured by GC-FID with 2-ethylbutyric acid as internal standard. Statistical analysis was conducted using one way ANOVA with post hoc Bonferroni.All β-glucans analysed were well fermented yielding similar total SCFA as inulin. The source of β-glucan had no significant effect on SCFA production (Figure 1) or the molar proportion of propionate. More detailed analysis is needed before these NDCs could be considered to be ‘propiogenic’for use as a functional food in metabolic health.