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Fermentation of prebiotics by human colonic microbiota in vitro and short-chain fatty acids production: a critical review
Authors:TJ Ashaolu  JO Ashaolu  SAO Adeyeye
Institution:1. Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City, Vietnam;2. International Health Programme, School of Medicine, National Yang-Ming University, Taipei, Taiwan;3. Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
Abstract:Prebiotics are known for their health benefits to man, including reducing cardiovascular disease and improving gut health. This review takes a critical assessment of the impact of dietary fibres and prebiotics on the gastrointestinal microbiota in vitro. The roles of colonic organisms, slow fermentation of prebiotics, production of high butyric and propionic acids and positive modulation of the host health were taken into cognizance. Also, the short-chain fatty acids (SCFAs) molecular signalling mechanisms associated with their prebiotic substrate structural conformations and the phenotypic responses related to the gut microbes composition were discussed. Furthermore, common dietary fibres such as resistant starch, pectin, hemicelluloses, β-glucan and fructan in context of their prebiotic potentials for human health were also explained. Finally, the in vitro human colonic fermentation depends on prebiotic type and its physicochemical characteristics, which will then affect the rate of fermentation, selectivity of micro-organisms to multiply, and SCFAs concentrations and compositions.
Keywords:fermentation  human colonic microbiota  in vitro  prebiotics  short-chain fatty acid
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