The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8

• Wang Haikuan

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Shi Yan

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Zhang Shuli

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Gao Xueqin

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Liu Feifei

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Zhang Huitu

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Dai Yujie

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Wang Yue

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

• Lu Fuping

  Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology

書誌事項

タイトル別名

• The Vitro Fermentation of Six Functional Oligosaccharides by <i>Clostridium butyricum</i> TK2 and <i>Clostridium butyricum</i> CB8

抄録

In vitro fermentation of six functional oligosaccharides including fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS), isomaltooligosaccharides (IMOS), raffinose and stachyose was performed by using Clostridium butyricum TK2 and Clostridium butyricum CB8. Among the six oligosaccharides, IMOS revealed the strongest fermentability for both strains, which was supported by the highest viable cells (10.1 ± 1.05 and 9.8 ± 0.41 log (CFU / mL)) and the highest levels of SCFA or butyrate (11.77 ± 0.37 and 14.47 ± 1.05 mM) from fermentation with this functional oligosaccharide. The fermentability of GOS to two strains was better than raffinose or stachyose. The last groups were FOS and XOS. However, every oligosaccharide showed no significant difference in promoting the growth of both of C. butyricum (p > 0.05), and exerted some differences in the production of SCFA between two strains. This study provides a rational basis for establishing synbiotics with C. butyricum to improve the gut health.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 20 (5), 1005-1011, 2014

  公益社団法人 日本食品科学工学会

キーワード

• Clostridium butyricum
• functional oligosaccharides
• synbiotics

詳細情報

• CRID: 1390001204458454528
• NII論文ID: 130004704880
• DOI: 10.3136/fstr.20.1005
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可