Mortensen P B, Hove H, Clausen M R, Holtug K
Dept. of Medicine A, Rigshospitalet, University of Copenhagen, Denmark.
Scand J Gastroenterol. 1991 Dec;26(12):1285-94. doi: 10.3109/00365529108998626.
The fermentation to short-chain fatty acids, lactate, and ammonia from several non-starch polysaccharides, glucose, and albumin was investigated in 16.6% faecal homogenates. Increasing concentrations (0-30 mg/ml) of glucose, wheat bran, pectin, ispaghula, cellulose, or albumin incubated for 24 h in homogenates pooled from three individuals increased short-chain fatty acid production linearly. Amounts and ratios of short-chain fatty acids formed were highly dependent on the type of substrate fermented. Fermentable saccharides increased ammonia assimilation, in contrast to the metabolic inert cellulose. Nine faecal homogenates sampled from three individuals at three occasions were incubated for 6 and 24 h. The production of total short-chain fatty acids, acetate, propionate, and butyrate and the accumulation of D- and L-lactate changed considerably in relation to the type of substrate added (cellulose, ispaghula, wheat bran, pectin, gum arabic, and glucose; p less than 10(-4)-10(-7). In contrast, there were no significant (p greater than 0.05) differences in organic acid formation between the nine homogenates, and the intra- and inter-individual variations were of the same magnitude. Variations in fermentation, when measured as organic acid formation, were therefore related to the type of substrate fermented rather than the individual tested.
在16.6%的粪便匀浆中研究了几种非淀粉多糖、葡萄糖和白蛋白向短链脂肪酸、乳酸和氨的发酵过程。将来自三个人的粪便匀浆混合后，分别加入浓度递增（0 - 30 mg/ml）的葡萄糖、麦麸、果胶、卵叶车前子、纤维素或白蛋白，孵育24小时，短链脂肪酸的产生呈线性增加。所形成的短链脂肪酸的量和比例高度依赖于发酵底物的类型。与代谢惰性的纤维素相比，可发酵糖类增加了氨的同化作用。从三个人身上分三次采集的九份粪便匀浆分别孵育6小时和24小时。总短链脂肪酸、乙酸盐、丙酸盐和丁酸盐的产生以及D - 和L - 乳酸的积累，相对于添加的底物类型（纤维素、卵叶车前子、麦麸、果胶、阿拉伯胶和葡萄糖）有很大变化（p小于10^(-4) - 10^(-7)）。相比之下，九份匀浆之间的有机酸形成没有显著差异（p大于0.05），个体内和个体间的差异程度相同。因此，以有机酸形成来衡量的发酵变化与发酵底物的类型有关，而不是与所测试的个体有关。
