Structural elucidation and in vitro fermentation of extracellular α-d-glucan from Lactobacillus reuteri SK24.003
| Autor: | Yajun Ma, Shengfang Wu, Bo Jiang, Steve W. Cui, Tao Zhang, Ming Miao |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
biology Prebiotic medicine.medical_treatment Organic Chemistry Short-chain fatty acid food and beverages Fatty acid biology.organism_classification Biochemistry Lactobacillus reuteri carbohydrates (lipids) Acetic acid chemistry.chemical_compound chemistry medicine Fermentation Incubation Food Science Glucan |
| Zdroj: | Bioactive Carbohydrates and Dietary Fibre. 6:109-116 |
| ISSN: | 2212-6198 |
| DOI: | 10.1016/j.bcdf.2015.09.007 |
| Popis: | The molecular structure and its relationship to in vitro fermentation properties of α- d -glucan from Lactobacillus reuteri SK24.003 were investigated in this study. The chain structure was elucidated by 2D NMR spectroscopy and a possible repeating unit was deduced. During in vitro fecal fermentation, the relatively low initial bacterial population was observed during first 6 h incubation and small increase for α- d -glucan for 12–48 h incubation. A significant decrease in pH (approximately 2.0) was observed for fecal microbiota exposed to α- d -glucan. Acetic acid, propionic acid, n-butyric acid along with total short-chain fatty acid (SCFA) increased upon incubation, and d -glucan was initially fermented well resulting in the higher production of SCFA at 12 h. The n-butyric acid value at 48 h fermentation (1.29 mM) was higher than that of some commercial prebiotic oilosaccharides. These results suggested that α- d -glucan might be efficiently utilized by gut bacteria and may have a positive effect for gastrointestinal health. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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