The Effect of Cocoa and Polydextrose on Bacterial Fermentation in Gastrointestinal Tract Simulations
-
- MÄKIVUOKKO Harri
- Danisco Innovation, EnteroMix<sup>®</sup> Research
-
- KETTUNEN Hannele
- Danisco Innovation, EnteroMix<sup>®</sup> Research
-
- SAARINEN Markku
- Danisco Innovation, EnteroMix<sup>®</sup> Research
-
- KAMIWAKI Tatsuya
- Lotte Co., Ltd., Central Laboratory, Chocolate Section
-
- YOKOYAMA Yasuhiro
- Danisco Japan Ltd.
-
- STOWELL Julian
- Danisco Sweeteners
-
- RAUTONEN Nina
- Danisco Innovation, EnteroMix<sup>®</sup> Research
この論文をさがす
抄録
Effects of cocoa mass and supplemented dietary fiber (polydextrose) on microbial fermentation were studied by combining digestion simulations of stomach and small intestine with multi-staged colon simulations. During the four phases of digestion, concentrations of available soluble proteins and reducing sugars reflected in vivo absorption of nutrients in small intestine. In colon simulation vessels, addition of polydextrose to digested cocoa mass significantly increased concentrations of total short-chain fatty acids and butyric acid, from 103 to 468 mM (P<0.01) and from 12 to 22 mM (P<0.01), respectively. Long-chain fatty acid concentrations (decreasing from 1,222 to 240 mM) were mainly affected by the presence of digested cocoa mass. Cocoa mass with or without polydextrose addition significantly decreased production of cadaverine (P<0.02) and branched-chain fatty acids compared to control during colon simulations. Results indicate beneficial effects on metabolism of colonic microbiota after digestion of cocoa mass, and even more so with polydextrose addition.
収録刊行物
-
- Bioscience, Biotechnology, and Biochemistry
-
Bioscience, Biotechnology, and Biochemistry 71 (8), 1834-1843, 2007
公益社団法人 日本農芸化学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001206480289280
-
- NII論文ID
- 10027517213
-
- NII書誌ID
- AA10824164
-
- ISSN
- 13476947
- 09168451
-
- NDL書誌ID
- 8887152
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可