Antioxidative capacity from in vitro fermentation of water-soluble dietary fibers by rat fecal slurry

• Main Authors: Hsuan, 葉瑄
• Other Authors: Hsiao-Ling Chen
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/65549084487742055573

碩士 === 中山醫學大學 === 營養學研究所 === 97 === Aim: To investigate the antioxidative ability produced after 48 h in vitro fermentation of konjac glucomannan (KGM), guar gum (GG), xanthan gum (XG), pectin (P), in comparison with control (fiber-free) as negative control and inulin (I) as positive control, by rat fecal slurry. In addition, the changes in fecal microflora profile and the toxicity of culture supernatant to Caco-2 cells were investigated. Method: Fibers (0.1% w/v) and rat fecal slurry (0.5% w/v) were cultured for 24, and 48 h in anaerobic static fermentation system. The culture supernatant was determined for indices of antioxidative ability including trolox-equivalent antioxidative capacity (TEAC), DPPH radical-scavenging ability and iron-binding capacity. The effect of the culture supernatant on cell curvival and H2O2-induced DNA damage of Caco-2 cells were determined. Result: The fermentation of inulin for 24 h produced the greatest TEAC as compared to the control group while that of GG, CA and P for 48 h exerted the greatest effect among groups. The DPPH-scavenging effect was greater in each fiber group as compared to the control after 48 h of fermentation. There was not different in iron-binding capacity among groups at either time point. Pectin and inulin exerted greater promotive effect on fecal bifidobacteria count while KGM stimulated the greatest growth of lactobacillus. Guar gum significantly decreased the growth of clostridia. The fermentation of soluble fiber exerted protective effect on H2O2-induced DNA damage in Caco-2 cells. Inulin group and KGM group exerted the best effect after 24 h and 48 h of fermentation, respectively. Conclusion: The in vitro fermentation of soluble dietary fiber by fecal microflora produced antioxidative substances and reduced the antioxidative damage to Caco-2 cells