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Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production
被引:239
作者:
De Vuyst, Luc
[1
]
Leroy, Frederic
[1
]
机构:
[1] Vrije Univ Brussel, Res Grp Ind Microbiol & Food Biotechnol, Fac Sci & Bioengn Sci, B-1050 Brussels, Belgium
关键词:
Gut health;
Butyrate;
Bifidobacteria;
Inulin-type fructans;
RECOMBINANT BETA-FRUCTOFURANOSIDASE;
BACTEROIDES-THETAIOTAOMICRON;
MICROBIAL ECOLOGY;
FRUCTO-OLIGOSACCHARIDES;
ACETATE UTILIZATION;
DIETARY MODULATION;
KINETIC-ANALYSIS;
GUT MICROBIOME;
SP NOV;
FERMENTATION;
D O I:
10.1016/j.ijfoodmicro.2011.03.003
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
Inulin-type fructans are not digested and reach the human colon intact, where they are selectively fermented by the colon microbiota, in particular bifidobacteria. As a result, they are converted, directly or indirectly, to short-chain fatty acids and other organic acids, as well as gases, and lead to both bifidogenic and butyrogenic health-promoting effects. Bifidobacteria display phenotypic variation on strain level as to their capacity to degrade inulin-type fructans. Also, different chain lengths of inulin-type fructans may stimulate different subgroups within the bifidobacterial population. The end-metabolites of inulin-type fructan degradation by bifidobacteria reflect their growth rates on these polymers. Other colon bacteria are also able to degrade inulin-type fructans, as is the case for lactobacilli, Bacteroides, certain enterobacteria, and butyrate producers. Bacterial cross-feeding mechanisms in the colon lay at the basis of overall butyrate production, a functional characteristic of several colon bacteria that is always accompanied by gas production. Finally, specificity of polysaccharide use by the colon microbiota may determine diet-induced alterations in the microbiota and consequent metabolic effects. (C) 2011 Elsevier B.V. All rights reserved.
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页码:73 / 80
页数:8
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