Stewart Maria L, Timm Derek A, Slavin Joanne L
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
Nutr Res. 2008 May;28(5):329-34. doi: 10.1016/j.nutres.2008.02.014.
This study investigated how chain length affects fermentation properties of fructooligosaccharides (FOSs) and inulin (IN). Chain lengths of FOSs and IN vary from an average degree of polymerization (DP) of 3 to greater than 20. Three samples classified as FOSs (samples A, B, and C) and 3 samples classified as IN (samples D, E, and F) were fermented via an in vitro batch method with human fecal inoculum as the source of microbes. Samples were removed at 0, 4, 8, 12, and 24 hours for total short-chain fatty acid (SCFA), acetate, propionate, and butyrate measurement via gas chromatography. Sample chain length did not affect SCFA concentrations in a predictable manner. Sample E (90%-94% DP > 10, 6%-10% DP = 1-2), a mixture of long-chain IN and short-chain FOS, produced significantly more total SCFA and acetate than the other samples. Sample F (DP > 20), the longest-chain IN, produced the lowest concentration of butyrate at 24 hours. The rate of FOS fermentation was higher than IN fermentation during 0 to 4 hours for all SCFAs, and the rate of IN fermentation was higher than FOS fermentation during 12 to 24 hours for all SCFAs. Chain length affects in vitro fermentability, with short chains being rapidly fermented and long chains being steadily fermented. Clinical studies should follow this work to verify if these differences exist in vivo.
本研究调查了链长如何影响低聚果糖（FOSs）和菊粉（IN）的发酵特性。FOSs和IN的链长从平均聚合度（DP）为3到大于20不等。将三个归类为FOSs的样品（样品A、B和C）以及三个归类为IN的样品（样品D、E和F）通过体外批次法，以人粪便接种物作为微生物来源进行发酵。在0、4、8、12和24小时取出样品，通过气相色谱法测量总短链脂肪酸（SCFA）、乙酸盐、丙酸盐和丁酸盐。样品链长并未以可预测的方式影响SCFA浓度。样品E（90%-94%的DP>10，6%-10%的DP=1-2），一种长链IN和短链FOS的混合物，产生的总SCFA和乙酸盐明显多于其他样品。样品F（DP>20），最长链的IN，在24小时时产生的丁酸盐浓度最低。对于所有SCFA，在0至4小时期间FOS的发酵速率高于IN的发酵速率，而在12至24小时期间，对于所有SCFA，IN的发酵速率高于FOS的发酵速率。链长影响体外发酵能力，短链快速发酵，长链稳定发酵。临床研究应跟进此项工作，以验证这些差异在体内是否存在。
