Fermentation of beta-Glucans Derived from Different Sources by Bifidobacteria: Evaluation of Their Bifidogenic Effect
Publication in refereed journal

香港中文大學研究人員

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摘要beta-Glucans obtained from barley, seaweed, bacteria, and mushroom sclerotia were incubated with pure cultures of Bifidobacterium infantis, Bifidobacterium longum, and Bifidobacterium adolescentis for a 24 h batch fermentation to evaluate their bifidogenic effect with inulin as the positive control. The pH value in all culture media was decreased by 0.5-1.5 units. All beta-glucans supported the growth of the three bifidobacteria with B. infantis, having a relatively larger increase in populations (3-4 log(10) colony forming units). B. infant is produced almost double the amount of total short-chain fatty acids (SCFAs) than the other two bifidobacteria. The SCFA profile of B. infantis had a relatively higher proportion of propionic and butyric acid but less acetic acid than the other bifidobacteria. The utilization of all the beta-glucans isolated from different sources regardless of their differences in glycosidic linkages and molecular weight by all three bifidobacteria was comparable to that of inulin.
著者Zhao JY, Cheung PCK
期刊名稱Journal of Agricultural and Food Chemistry
出版年份2011
月份6
日期8
卷號59
期次11
出版社American Chemical Society
頁次5986 - 5992
國際標準期刊號0021-8561
電子國際標準期刊號1520-5118
語言英式英語
關鍵詞beta-glucan; bifidobacteria; bifidogenic effect; fermentation
Web of Science 學科類別Agriculture; Agriculture, Multidisciplinary; AGRICULTURE, MULTIDISCIPLINARY; Chemistry; Chemistry, Applied; CHEMISTRY, APPLIED; Food Science & Technology; FOOD SCIENCE & TECHNOLOGY

上次更新時間 2020-12-07 於 02:07