Sargautiene Vanda, Nakurte Ilva, Nikolajeva Vizma
Department of Internal Medicine, University of Latvia, Riga, Latvia.
Department of Physical Chemistry, University of Latvia, Riga, Latvia.
Pol J Microbiol. 2018;67(3):307-313. doi: 10.21307/pjm-2018-036.
Prebiotics inducing the growth or activity of beneficial intestinal bacteria - probiotics producing short-chain fatty acids (SCFA) have lately received wide recognition for their beneficial influence on host intestinal microbiota and metabolic health. Some non-starch polysaccharides (NSP) are defined as prebiotics and oats being one of richest sources of NSP in grains are considered as potentially having prebiotic effect. However, information on fermentation of specific NSP of oats is limited. Moreover, bacterial cross-feeding interactions in which fermentation of prebiotics is involved is poorly characterized. Here, we report the exploration of new candidates for the syntrophic bacterial interactions and fermentability of oat non-starch polysaccharides (NSP). The results obtained by differentiating composition, viscosity and concentration of oats NSP in fermentation medium showed that Bacillus licheniformis pre-digests oat NSP, degrades high viscosity of oat β-glucan and makes hemicellulose easier to access for other bacteria. Because of fermentation, B. licheniformis produces lactic and succinic acids, which further can be used by other bacteria for cross-feeding and SCFA production.
诱导有益肠道细菌生长或活性的益生元——产生短链脂肪酸（SCFA）的益生菌最近因其对宿主肠道微生物群和代谢健康的有益影响而广受认可。一些非淀粉多糖（NSP）被定义为益生元，而燕麦作为谷物中NSP最丰富的来源之一，被认为可能具有益生元效应。然而，关于燕麦特定NSP发酵的信息有限。此外，涉及益生元发酵的细菌交叉喂养相互作用的特征也不清楚。在此，我们报告了对燕麦非淀粉多糖（NSP）的合成营养细菌相互作用和可发酵性的新候选物的探索。通过区分发酵培养基中燕麦NSP的组成、粘度和浓度所获得的结果表明，地衣芽孢杆菌对燕麦NSP进行预消化，降低燕麦β-葡聚糖的高粘度，并使半纤维素更容易被其他细菌利用。由于发酵，地衣芽孢杆菌产生乳酸和琥珀酸，这些酸进一步可被其他细菌用于交叉喂养和SCFA的产生。
