Salvador V, Cherbut C, Barry J L, Bertrand D, Bonnet C, Delort-Laval J
INRA, Laboratory of Nutrition and Applied Technology, Nantes, France.
Br J Nutr. 1993 Jul;70(1):189-97. doi: 10.1079/bjn19930116.
The aim of the present study was to assess the relationship between the disappearance of dietary fibre sugars and the production of individual short-chain fatty acids (SCFA). The bacterial degradation of five dietary fibres whose sugars were quantified was investigated in vitro using a human faecal inoculum. Involvement of the main fibre sugars in SCFA production was evaluated by a stepwise multiple linear regression. The results show first that the nature and chiefly the associations between the fibre sugars were key variables in the fermentability. Second, the nature and the amounts of SCFA produced were closely related to the in vitro fermentation of the main sugars available: uronic acids seemed to be principally involved in the production of acetic acid whereas the production of propionic acid could be promoted by the fermentation of glucose and, to a lesser extent, by that of xylose and arabinose. Xylose tended to have a greater impact than uronic acids and glucose on the production of butyric acid. Thus, it would be possible to predict which SCFA could be specifically produced during the fermentation of a fibre, as far as the chemical composition and structure of this fibre are known.
本研究的目的是评估膳食纤维糖的消失与个体短链脂肪酸（SCFA）产生之间的关系。使用人类粪便接种物在体外研究了五种糖被定量的膳食纤维的细菌降解情况。通过逐步多元线性回归评估了主要纤维糖在SCFA产生中的作用。结果首先表明，纤维糖的性质尤其是它们之间的组合是发酵性的关键变量。其次，产生的SCFA的性质和数量与可用主要糖类的体外发酵密切相关：糖醛酸似乎主要参与乙酸的产生，而丙酸的产生可通过葡萄糖的发酵促进，在较小程度上也可通过木糖和阿拉伯糖的发酵促进。木糖对丁酸产生的影响似乎比糖醛酸和葡萄糖更大。因此，只要知道纤维的化学组成和结构，就有可能预测在纤维发酵过程中会特异性产生哪种SCFA。
