Fermentation of Water-Soluble Polysaccharides of Brown Algae by Human Intestinal Bacteria in vitro.

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  • Fujii Tateo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Kuda Takashi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Saheki Kazuaki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Okuzumi Masayo
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • 褐藻類中水溶性多糖類のヒト腸内菌によるｉｎ　ｖｉｔｒｏでの発酵
  • カッソウルイチュウ スイヨウセイ タトウルイ ノ ヒト チョウ ナイキン ニ

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Abstract

Dilutions of human faeces were surveyed for their ability to ferment polysaccharides (dietary fiber) which were present in brown algae. Sodium alginate and laminaran were fermented by 108 and 109 dilutions of faeces, respectively, whereas fucoidan and cellulose were not fermented. To examine the ability to ferment sodium alginate and laminaran, 435 and 450 strains, respectively, among 697 isolates from human faeces were used. Among them, three strains belonging to Bacteroides spp. fermented sodium alginate and 10 strains (four strains of Clostridium spp., three strains of Bacteroides spp. and three strains of Bifidobacterium spp.) fermented laminaran. Among 21 species of authentic intestinal bacteria, Bacteroides ovatus showed the abilities to ferment sodium alginate, and Clostridium ramosum and B. ovatus fermented laminaran. These findings suggest that the intake of brown algae may be responsible for the changes in intestinal flora.

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