Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia.
Indonesian Center for Agricultural Postharvest Research and Development (ICAPRD), Bogor, Indonesia.
Food Funct. 2022 May 10;13(9):5075-5088. doi: 10.1039/d2fo00250g.
Insoluble undigested food residues are the predominant dietary form of 'fibre' from food plants, with the potential for fermentation by microbial species resident within the large intestine. Here we present results on fermentation of undigested fractions of legumes (chickpea flour, lentil flour, mung bean flour), and nuts (peanut, almond, macadamia) using a pooled faecal inoculum from pigs fed a nut- and legume-free diet. All substrates were pre-digested . Nuts were also separated into two particle sizes (PS), cell cluster (CC = 710-1000 μm) and fine (F = 250-500 μm), to test the effect of PS. All substrates tested were fermented for 48 hours, and measured according to gas production, with lentil (within legume flours) being the highest gas producer, and peanut being the highest gas producer within nuts. Undigested fractions from Nuts_F had significantly higher gas production than those from Nuts_CC, consistent with differences in surface area between the two PS. Relative short chain fatty acid concentrations between samples as metabolite end-products were consistent with relative gas production. Analysis of unfermented residues after different fermentation times, showed that cellular integrity was a major factor controlling fermentation rates and that entrapped protein/starch (legumes) and lipid (nuts) all contributed to the fermentation outcomes.
不溶性未消化的食物残渣是植物性食物“纤维”的主要膳食形式，有可能被大肠内的微生物发酵。在这里，我们展示了使用来自不食用坚果和豆类的饮食的猪的粪便接种物对豆类（鹰嘴豆粉、小扁豆粉、绿豆粉）和坚果（花生、杏仁、夏威夷果）未消化部分的发酵结果。所有底物均预先消化。还将坚果分为两种颗粒大小（PS）、细胞团（CC=710-1000μm）和细颗粒（F=250-500μm），以测试 PS 的影响。所有测试的底物均发酵 48 小时，并根据产气量进行测量，其中小扁豆（在豆类面粉中）是产气最高的，而花生是坚果中产气最高的。坚果 F 的未消化部分的产气量明显高于坚果 CC 的产气量，这与两种 PS 之间的表面积差异一致。作为代谢终产物的不同样品之间的相对短链脂肪酸浓度与相对产气量一致。对不同发酵时间的未发酵残渣的分析表明，细胞完整性是控制发酵速率的主要因素，并且包裹的蛋白质/淀粉（豆类）和脂质（坚果）都对发酵结果有贡献。
