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体外发酵高压处理过的果皮作为膳食纤维来源。

In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources.

机构信息

Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Santiago de Querétaro, QRO 76130, Mexico.

Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, General Ramón Corona 2514, Zapopan, JC 45138, Mexico.

出版信息

Molecules. 2019 Feb 15;24(4):697. doi: 10.3390/molecules24040697.

DOI:10.3390/molecules24040697
PMID:30769960
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6412952/
Abstract

Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.

摘要

水果副产物被认为是膳食纤维（DF）的非常规替代来源。高静压（HHP）处理已被用于改变 DF 的含量及其技术和生理功能。本文评估了未经处理的橙皮（OU）、芒果皮（MU）和仙人掌皮（PPU）以及在 600 MPa 下处理的（OP/55°C 和 20 min、MP/22°C 和 10 min、PPP/55°C 和 10 min）橙皮、芒果皮和仙人掌皮。对未经处理和处理过的果皮进行了粪便体外发酵。中性糖组成和糖苷键位置与发酵过程中产生的短链脂肪酸（SCFA）的产生有关。经过 HHP 处理后，观察到多支链糖向直链糖的转变。在发酵 24 小时后，OP 产生的 SCFA 最多，其次是 PPU 和 MP（分别为 389.4、282.0 和 204.6 μmol/10 mg DF）。与发酵 24 小时后的未处理样品相比，HHP 处理分别使橙皮和芒果皮中的 SCFA 浓度增加了 7%和 10.3%。本文的研究结果表明，果皮可作为良好的可发酵纤维来源，因为它们在体外发酵过程中产生了大量的 SCFA。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/09109338eff2/molecules-24-00697-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/56dc6aafe8ba/molecules-24-00697-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/2859ed084a4d/molecules-24-00697-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/8ed0bfc625b7/molecules-24-00697-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/bf7e3a909135/molecules-24-00697-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/09109338eff2/molecules-24-00697-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/56dc6aafe8ba/molecules-24-00697-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/2859ed084a4d/molecules-24-00697-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/8ed0bfc625b7/molecules-24-00697-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/bf7e3a909135/molecules-24-00697-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/368d/6412952/09109338eff2/molecules-24-00697-g005.jpg

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