益生菌乳酸菌的数量和种类影响了粪便间歇培养中短链脂肪酸的产生。

IF 3.1 4区医学 Q2 Agricultural and Biological Sciences

Bioscience of Microbiota, Food and Health Pub Date : 2023-01-01 DOI:10.12938/bmfh.2022-048

Yuji Ohashi, Tomohiko Fujisawa

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引用次数: 0

摘要

采用粪便间歇培养法，分析了乳酸和益生乳酸菌对肠道发酵的影响。乳酸在粪便发酵过程中被利用丁酸的细菌有效代谢为丁酸盐和丙酸盐。益生菌乳酸菌可通过粪便发酵产生乳酸来刺激丁酸盐和丙酸盐的产生。据认为，要刺激大肠中丁酸盐和丙酸盐的产生，益生菌LAB需要达到109 cfu/g或更高。由于乳酸的产生量较低，因此这种刺激所需的异源性乳酸比同源性乳酸要多。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Amounts and species of probiotic lactic acid bacteria affect stimulation of short-chain fatty acid production in fecal batch culture.

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Amounts and species of probiotic lactic acid bacteria affect stimulation of short-chain fatty acid production in fecal batch culture.

The effects of lactate and probiotic lactic acid bacteria (LAB) on intestinal fermentation were analyzed using a fecal batch culture. Lactate was efficiently metabolized to butyrate and propionate by butyrate-utilizing bacteria in fecal fermentation. Probiotic LAB could stimulate butyrate and propionate production through their lactate production in fecal fermentation. It was considered that 10⁹ cfu/g or more of probiotic LAB would be required to stimulate butyrate and propionate production in the large intestine. Due to the low production of lactate, a larger number of heterofermentative LAB than homofermentative LAB would be required for this stimulation.

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来源期刊

Bioscience of Microbiota, Food and Health Immunology and Microbiology-Applied Microbiology and Biotechnology

CiteScore

5.50

自引率

3.20%

发文量

期刊介绍： Bioscience of Microbiota, Food and Health (BMFH) is a peer-reviewed scientific journal with a specific area of focus: intestinal microbiota of human and animals, lactic acid bacteria (LAB) and food immunology and food function. BMFH contains Full papers, Notes, Reviews and Letters to the editor in all areas dealing with intestinal microbiota, LAB and food immunology and food function. BMFH takes a multidisciplinary approach and focuses on a broad spectrum of issues.