Production of Vinegar from Soybean Oligosaccharides, in vitro and in vivo Effects of the Vinegar on Human Fecal Microflora.

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  • 大豆オリゴ糖を原料とした食酢の製造およびヒト腸内フローラに及ぼす影響
  • ダイズ オリゴトウ オ ゲンリョウ ト シタ ショクス ノ セイゾウ オヨビ

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Abstract

A vinegar made from soybean oligosaccharides was prepared and examined for its effect on human intestinal bacteria. During alcohol fermentation, stachyose and raffinose converted completely to manninotriose and melibiose, respectively. During acetic acid fermentation, neither manninotriose nor melibiose was altered. An in vitro assimilation test done with intestinal bacteria, showed that manninotriose and melibiose were utilized by Bifidobacterium (except for B. bifidum), but utilized little at all by other organisms. In an ingestion test of ten healthy adult volunteers (six men and four women), the ingestion of 20 ml/day of the vinegar for two weeks caused a significant increase (p<0.01) in fecal bifidobacteria.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 66 (4), 727-732, 1992

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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