| Summary: | 碩士 === 中山醫學大學 === 營養學研究所 === 94 === The main purpose of this experiment was to investigate fermentability and prebiotic effects of gums, including konjac gum, guar gum, xanthan gum, pectin and carrageenan and fructooligosaccharide by the human intestinal flora in static fermentation culture.
Gums and fructooligossccharide (0.1 %) were added into human fecal slurry (5 %) and fermented in static culture at 37 ℃ up to 48 hours. Aliquots were taken at 0, 3, 6, 9, 12, 24, and 48 hr for analyses of culture pH. Culture at 0, 6, 24 hr were also determined for bacterium counts by using fluorescence in situ hybridization (FISH) method, and 0, 6, 12, 24 hr for analyses short chain fatty acids (SCFA) such as acetate, propionate, i-butyrate and n-butyrate by gas chromatography.
All gums investigated in this study increased acetate, propionate and SCFA concentrations in the culture medium. Xanthum gum and carrageenan caused the greatest SCFA concentrations at the 12 and 24 h, respectively. All gums promoted the growth of bifidobacteria and lactobacilli. However, carrageenan also promoted the growth of Clostridium perfringens. Therefore, this study suggests the konjac gum, guar gum, and xanthan gum could act as prebiotics in the humans.
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