並列タイトル等ブタ糞便を用いた培養試験におけるチコリ由来天然イヌリンと合成イヌリンのプレバイオティクス特性の比較
一般注記Inulin-type fructans are known to exert different effects on the fermentation profile depending on the average and range of the degree of polymerization (DP). Here, swine fecal cultures were used to investigate the prebiotic properties of native chicory inulin (NIN), extracted from the chicory root, and synthetic inulin (SIN), which has a narrower DP distribution than NIN. Both NIN and SIN showed prebiotic effects, but NIN exhibited a significant decrease in pH and increase in the production of propionate and butyrate compared to SIN. There were also differences in the production of succinate and lactate, the precursors of propionate and butyrate, and the relative abundance of associated genes. Furthermore, NIN induced the growth of certain species of Bifidobacterium and Lactobacillus more strongly than SIN. These results suggest that NIN and SIN exhibit different prebiotic properties due to differences in DP, and that NIN might be more beneficial to host health.
This is an electronic version of an article published in Bioscience, Biotechnology, and Biochemistry [Volume No.84, No.7, pp 1486-1496, year of publication 2020]. Bioscience, Biotechnology, and Biochemistry is available online at: www.tandfonline.com/Article DOI; 10.1080/09168451.2020.1749553. DOI Link: https://doi.org/10.1080/09168451.2020.1749553
DOIinfo:doi/10.1080/09168451.2020.1749553
コレクション（個別）国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
受理日（W3CDTF）2021-08-09T17:15:52+09:00
関連情報This is an electronic version of an article published in Bioscience, Biotechnology, and Biochemistry [Volume No.84, No.7, pp 1486-1496, year of publication 2020]. Bioscience, Biotechnology, and Biochemistry is available online at: www.tandfonline.com/Article DOI; 10.1080/09168451.2020.1749553. DOI Link: https://doi.org/10.1080/09168451.2020.1749553
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