Titgemeyer E C, Bourquin L D, Fahey G C, Garleb K A
Division of Nutritional Sciences, University of Illinois, Urbana.
Am J Clin Nutr. 1991 Jun;53(6):1418-24. doi: 10.1093/ajcn/53.6.1418.
Certain beneficial effects of fiber in the human diet may be mediated by short-chain fatty acids (SCFAs) produced during anaerobic fermentation in the colon. Two studies, both involving in vitro incubations with human fecal bacteria as inoculum, were conducted to assess fermentation of various fiber sources and to quantitate the SCFAs produced. In experiment 1, substrate fermentability based on total SCFA production ranked as follows: citrus pectin greater than soy fiber greater than sugarbeet fiber greater than pea fiber greater than oat fiber. Fermentation of soy fiber led to higher proportions of propionate and butyrate than did fermentation of other substrates. In experiment 2, fermentation of gum arabic, a mixture of arabic and guar, and apple pectin resulted in greater SCFA production than did fermentation of either oat fiber or corn bran. Fermentation of gums led to more propionate and butyrate production than did that of apple pectin. It may be possible to select fiber sources capable of supporting stipulated amounts of both total and individual SCFA production in the human colon.
膳食纤维在人类饮食中的某些有益作用可能是由结肠厌氧发酵过程中产生的短链脂肪酸（SCFA）介导的。进行了两项研究，均以人类粪便细菌作为接种物进行体外培养，以评估各种纤维来源的发酵情况并定量所产生的短链脂肪酸。在实验1中，基于总短链脂肪酸产量的底物发酵能力排名如下：柑橘果胶大于大豆纤维大于甜菜纤维大于豌豆纤维大于燕麦纤维。大豆纤维的发酵比其他底物的发酵产生更高比例的丙酸和丁酸。在实验2中，阿拉伯胶（阿拉伯胶和瓜尔胶的混合物）、苹果果胶的发酵比燕麦纤维或玉米麸的发酵产生更多的短链脂肪酸。胶类物质的发酵比苹果果胶的发酵产生更多的丙酸和丁酸。有可能选择能够在人类结肠中支持规定量的总短链脂肪酸和单个短链脂肪酸产生的纤维来源。
