Zhu Lili, Sun Hongnan, Ma Mengmei, Mu Taihua, Zhao Guohua, Lwin Moe Moe
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
College of Food Science, Southwest University, Chongqing 400715, China.
Foods. 2022 Dec 27;12(1):128. doi: 10.3390/foods12010128.
The effects of and on the nutritional-functional composition, structure, in vitro saliva-gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the condition of a solid-to-liquid ratio of 1/10, inoculation quantity of 1.5%, mixed bacteria ratio 1:1, fermentation time of 48 h, and fermentation temperature of 37 °C. The FSPR showed higher contents of soluble dietary fiber (15.02 g/100 g), total polyphenols content (95.74 mg/100 g), lactic acid (58.01 mg/g), acetic acid (1.66 mg/g), volatile acids (34.26%), and antioxidant activities. As exhibited by FTIR and SEM, the higher peak intensity at 1741 cm and looser structure were observed in FSPR. Further, the FSPR group at colonic fermentation time of 48 h showed higher content of acetic acid (1366.88 µg/mL), propionic acid (40.98 µg/mL), and butyric acid (22.71 µg/mL), which were the metabolites produced by gut microbiota using dietary fiber. Meanwhile, the abundance of and in the FSPR group was also improved. These results indicated that FSPR potentially developed functional foods that contributed to colonic health.
研究了[具体物质1]和[具体物质2]对发酵红薯残渣（FSPR）的营养功能成分、结构、体外唾液-胃肠消化及结肠发酵行为的影响。FSPR是在固液比1/10、接种量1.5%、混合菌比例1:1、发酵时间48 h及发酵温度37℃的条件下获得的。FSPR表现出较高的可溶性膳食纤维含量（15.02 g/100 g）、总多酚含量（95.74 mg/100 g）、乳酸（58.01 mg/g）、乙酸（1.66 mg/g）、挥发性酸（34.26%）及抗氧化活性。傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）显示，FSPR在1741 cm处有较高的峰强度且结构更松散。此外，结肠发酵48 h时FSPR组的乙酸（1366.88 µg/mL）、丙酸（40.98 µg/mL）和丁酸（22.71 µg/mL）含量更高，这些是肠道微生物利用膳食纤维产生的代谢产物。同时，FSPR组中[具体菌群1]和[具体菌群2]的丰度也有所提高。这些结果表明，FSPR有望开发出有助于结肠健康的功能性食品。
