Centro de Referencias para Lactobacilos (CERELA)-CONICET, Chacabuco 145, San Miguel de Tucumán, Argentina.
Anaerobe. 2010 Aug;16(4):345-54. doi: 10.1016/j.anaerobe.2010.04.006. Epub 2010 May 6.
Different attempts have been made to improve the health status of humans and animals by increasing the intestinal production of short-chain fatty acids (SCFA) derived from non-digestible carbohydrates fermentation. In this paper we investigate the in vitro production of short-chain fatty acids (SCFA) after addition of inulin, propionibacteria or a combination of both in an experimental model of mice cecal slurries. The development of bacterial genera which are usually stimulated by inulin addition was also investigated. According to our experimental data, acetic acid and butyric acids concentrations increased after incubation in slurries that had no supplements. By contrast, butyric acid concentrations remained in the basal value when supplements were used. Fermentation of only inulin did not increase the concentration of total SCFA. Propionibacterium acidipropionici CRL1198 improved the production of propionic acid in cecal slurries when it was added alone, but the effect was more noticeable in the combination with inulin. A modulation of the global fermentative activity of the cecal microbiota was evidenced by the increase on the ratio propionic acid/SCFA in supplementations with propionibacteria. Statistical analysis of data demonstrated that samples from homogenates with propionibacteria alone or combined with inulin belong to the same cluster. The presence of propionibacteria limited the growth of Bacteroides fragilis and Clostridium hystoliticum groups in slurries with and without inulin. The growth of Bifidobacterium was not modified and the stimulating effect of inulin on lactobacilli disappeared in the presence of propionibacteria. In conclusion, dairy propionibacteria are potential candidates to develop new functional foods helpful to ensure the intestinal production of SCFA during inulin supplementation and to control the overgrowth of bacteria belonging to Bacteroides and Clostridium genera.
人们曾尝试通过增加非消化性碳水化合物发酵产生的短链脂肪酸（SCFA）来改善人类和动物的健康状况。本文研究了在小鼠盲肠内容物的实验模型中添加菊粉、丙酸菌或两者组合后 SCFA 的体外产生情况。还研究了通常因添加菊粉而刺激的细菌属的发育情况。根据我们的实验数据，在未添加补充剂的情况下，培养物中的乙酸和丁酸浓度增加。相比之下，当使用补充剂时，丁酸浓度保持在基础值。仅菊粉发酵不会增加总 SCFA 的浓度。当单独添加时，丙酸产丙酸菌 CRL1198 可提高盲肠内容物中丙酸的产生，但与菊粉联合使用时效果更为明显。添加丙酸菌可增加丙酸/ SCFA 比值，证明盲肠微生物群的整体发酵活性发生了调制。对数据的统计分析表明，仅含有丙酸菌或与菊粉联合使用的样品属于同一聚类。单独添加丙酸菌或与菊粉联合使用均可限制盲肠内容物中脆弱拟杆菌和梭状芽胞杆菌组的生长。双歧杆菌的生长没有改变，并且在存在丙酸菌的情况下，菊粉对乳杆菌的刺激作用消失。总之，乳制品丙酸菌是开发有助于确保在菊粉补充时肠道产生 SCFA 并控制属于拟杆菌属和梭菌属的细菌过度生长的新型功能性食品的潜在候选物。
