Experimental Surgery Department, Hospital La Paz Health Research Institute, Madrid, Spain.
J Agric Food Chem. 2011 Aug 24;59(16):8968-75. doi: 10.1021/jf201777w. Epub 2011 Aug 3.
Metabolite production and antioxidant released during colonic fermentation of naturally occurring dietary fiber (DF) from two European diets (Mediterranean and Scandinavian) were determined. With this aim, DF and associated components were isolated from both whole diets, as well as from cereals and fruits and vegetables comprising the diets. DF was used as substrate for colonic fermentation in a dynamic in vitro model of the colon, samples were collected, and fermentation metabolites were analyzed. Statistical differences between samples were observed in the concentrations of short-chain fatty acids and ammonia and in the ratio acetate/propionate/butyrate. Whole grain cereal DF generated a larger amount of propionate than refined flour cereal DF. Fruit and vegetable DF generated higher amounts of butyrate than cereal DF. Most antioxidant compounds were released from DF during in vitro colonic fermentation. It is concluded that different sources of DF may play a specific role in health maintenance mediated by metabolites produced during colonic fermentation.
测定了两种欧洲饮食（地中海和斯堪的纳维亚）中天然存在的膳食纤维（DF）在结肠发酵过程中产生的代谢产物和释放的抗氧化剂。为此，从两种全饮食、谷物以及组成饮食的水果和蔬菜中分离出 DF 及其相关成分。将 DF 用作结肠中结肠发酵的动态体外模型的底物，收集样品，并分析发酵代谢产物。在短链脂肪酸和氨的浓度以及乙酸盐/丙酸盐/丁酸盐的比例方面，观察到样品之间存在统计学差异。全谷物谷物 DF 产生的丙酸盐量大于精制面粉谷物 DF。水果和蔬菜 DF 产生的丁酸盐量大于谷物 DF。大多数抗氧化化合物在体外结肠发酵过程中从 DF 中释放出来。结论是，不同来源的 DF 在通过结肠发酵产生的代谢产物介导的健康维持中可能发挥特定作用。
