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首页> 外文期刊>Nutrition, metabolism, and cardiovascular diseases: NMCD >Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre.
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Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre.

机译：通过将硬质小麦不溶性膳食纤维酶促转化为可溶性膳食纤维获得的寡糖潜在的益生元活性。

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摘要

BACKGROUND AND AIMS: Epidemiological evidence indicates that cereal dietary fibre (DF) may have several cardiovascular health benefits. The underlying mechanisms have not yet been elucidated. Here, the potential nutritional effects of physico-chemical properties modifications of durum wheat dietary fibre (DWF) induced by enzyme treatment have been investigated. METHODS AND RESULTS: The conversion of the highly polymerised insoluble dietary fibre into soluble feruloyl oligosaccharides of DWF was achieved by a tailored enzymatic treatment. The in vitro fermentation and release of ferulic acid by intestinal microbiota from DWF before and after the enzymatic treatment were assessed using a gut model validated to mimic the human colonic microbial environment. Results demonstrated that, compared to DWF, the enzyme-treated DWF (ET-DWF) stimulated the growth of bifidobacteria and lactobacilli. Concurrently, the release of free ferulic acid by ET-DWF was almost three times higher respect to the control. No effect on the formation of short chain fatty acids was observed. CONCLUSIONS: The conversion of insoluble dietary fibre from cereals into soluble dietary fibre generated a gut microbial fermentation that supported bifidobacteria and lactobacilli. The concurrent increase in free ferulic acid from the enzyme-treated DWF might result in a higher plasma ferulic acid concentration which could be one of the reasons for the health benefits reported for dietary fibre in cardiovascular diseases.
机译：背景与目的：流行病学证据表明谷物膳食纤维（DF）可能对心血管健康有益。潜在的机制尚未阐明。在这里，研究了通过酶处理诱导的硬质小麦膳食纤维（DWF）理化性质改变的潜在营养作用。方法和结果：通过定制的酶处理，将高度聚合的不溶性膳食纤维转化为DWF的可溶性阿魏酸低聚糖。使用经验证可模仿人类结肠微生物环境的肠道模型评估酶处理前后DWF肠道菌群的体外发酵和阿魏酸的释放。结果表明，与DWF相比，酶处理的DWF（ET-DWF）刺激了双歧杆菌和乳杆菌的生长。同时，相对于对照，ET-DWF释放的游离阿魏酸几乎高出三倍。没有观察到对短链脂肪酸形成的影响。结论：谷物中不溶性膳食纤维向可溶性膳食纤维的转化产生了肠道微生物发酵，从而支持了双歧杆菌和乳杆菌。来自酶处理过的DWF的游离阿魏酸的同时增加可能导致血浆阿魏酸浓度升高，这可能是膳食纤维在心血管疾病中对健康有益的原因之一。

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