Effects of sweet potato and separated dietary fiber on gut microbiota composition and metabolic activity
學生姓名:
許祐禎
指導教授:
陳詠宗
學期:
112下
摘 要:
Sweet potato (Ipomoea batatas L.) is one of the most important plant foods in the world, producing more biomass and nutrients than any other food crop. Early studies have found high contents of non-digestible fermentable carbohydrates in sweet potato roots. Interactions between intestinal microbiota and non-digestible dietary components are important in health associated with prebiotic effects. Therefore, this study aims to investigate the prebiotic properties and metabolic activity of the gut microbiota of sweet potatoes and their separated dietary fiber. Whether sweet potato root flour (SPRF) or dietary fiber from sweet potato residues (SPDF) shows an increase in the concentration of Bifidobacterium and Lactobacillus, whereas a decrease of Bacteroides and Clostridium after in vitro colonic fermentation. As a result, both SPRF and SPDF have a positive prebiotic index, demonstrating that beneficial microorganisms selectively utilize them. To further explore this effect, Wistar rats were fed with 3% or 15% SPDF for 4 weeks. It was found that SPDF significantly increased the Bacteroidetes to Firmicutes ratio at the phylum level, and the amount of Akkermansia was also increased at the genus level. Microorganisms turn SPRF or SPDF into short-chain fatty acids (SCFA), causing an increase in SCFA concentration while pH decreases. Additionally, SPDF supplementation resulted in a higher villus height to fossa depth ratio, improving digestion and absorption in the gastrointestinal tract. In summary, both SPRF and SPDF
indicate significant prebiotic effects and positive modulations of the microbiota composition and metabolic activity, showing their potential to be a functional food.
indicate significant prebiotic effects and positive modulations of the microbiota composition and metabolic activity, showing their potential to be a functional food.
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