|Table of Contents|

Effect of Soy Whey Powder on Mice Intestinal Microbiota and Production of Short Chain Fat Acids(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2019年01期
Page:
104-110
Research Field:
Publishing date:

Info

Title:
Effect of Soy Whey Powder on Mice Intestinal Microbiota and Production of Short Chain Fat Acids
Author(s):
HAN Wei;  ZHUANG Xu-hui;  ZHANG Yun-peng;  CHEN Yuan;  WANG Da-wei;  ZHANG Xiao-lin
（Academy of State Administration of Grain, Beijing 100037,China）
Keywords:
Soy whey;  Mice; Intestinal microflora;  Firmicutes;  Bacteroides;  Short chain fatty acids(SCFAs)
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2019.01.0104
Abstract:
Soy whey(SW) is generated as a process waste while preparing soy protein isolate(SPI), causing environmental pollution. In order to utilize this waste resource and promote the upgrading of traditional industry, this study further explores the nutritional function of SW. In this paper, Soy whey power(SWP) was obtained by fluidized drying, whose main components(including protein, dietary fiber, oligosaccharides and ash and amino acid composition and so on)were detected. SWP was added to the diet of mice at the dosage of 0.5%, 1.0% and 2.0%, respectively. The effects of SWP on the intestinal microflora and the yields of short chain fatty acid(SCFAs) were analyzed after feeding for 4 weeks. The results showed that: In the SWP, the contents of ash, protein, oligosaccharide, total dietary fiber and fat were 20.9%, 20.1%, 9.68%, 5.01% and 3.8%, respectively. Compared with the control group, the ratio of Firmicutes and Bacteroides was significantly decreased in the feces of mice fed SWP, as 0.71-1.20. The relative abundance of Alistipes increased, instead that of Lachnospira, Alloprevotella, Bacteroides and Prevotella decreased. The yields of the total SCFAs were significantly promoted and the structure of SCFAs were significantly different in the feces of mice fed various doses of SWP. This study provides the theory evidence and basic data for the high value-added utilization of SW.

References:

［1］李兴飞.豆乳清蛋白与多糖的复合作用以及蛋白质组分的选择性提取［D］.无锡:江南大学, 2016.(Li X F.Soybean whey proteins-polysaccharide complexation and the selective extraction of proteins［D］.Wuxi: Jiangnan University,2106.)
［2］Liu W, Zhang H X, Wu Z L, et al.Recovery of isoflavone aglycones from soy whey wastewater using foam fractionation and acidic hydrolysis［J］.Journal of Agricultural and Food Chemistry, 2013, 61(30): 7366-7372.
［3］刘国庆,王占生.从大豆乳清废水中回收生理活性物质的研究现状与发展前景［J］.食品研究与开发,2001,22(S1):3-7.(Liu G Q,Wang Z S.Research status and development prospect of recovering physiological active substances from soybean whey wastewater［J］.Food Research and Development,2001,22(S1):3-7.)
［4］Roopashri A N, Varadaraj M C.Soy whey based medium for optimized phytase activity in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase and antibacterial activities in Lactobacillus plantarum MTCC 5422 by response surface methodology［J］.Journal of Food Science Technology, 2014, 51(3): 519-526.
［5］Singh A, Banerjee R.Peptide enriched functional food adjunct from soy whey: A statistical optimization study［J］. Food Science Biotechnology, 2013, 22(S): 65-71.
［6］Mitra D, Pometto A L, Khanal S K, et al.Value-added production of nisin from soy whey［J］. Applied Biochemistry and Biotechnology, 2010, 162: 1819-1833.
［7］Belkaid Y, Hand T W.Role of the microbiota in immunity and inflammation［J］.Cell, 2014, 157: 121-141.
［8］Brestoff J R, Artis D.Commensal bacteria at the interface of host metabolism and the immune system［J］.Nature Immunology, 2013, 14: 676-684.
［9］王玉蕾,郑跃杰.肠道中短链脂肪酸与过敏性疾病关系的研究进展［J］.中国微生态学杂志, 2013, 25(1)：104-108.（Wang Y L, Zheng Y J.Research progress on the relationship between short chain fatty acids in the intestine and allergic diseases［J］.Chinese Journal of Microecology, 2013, 25(1): 104-108.）
［10］Zhao Y, Wu J, Li J V, et al.Gut microbiota composition modifies fecal metabolic profiles in mice［J］.Journal of Proteome Research, 2013, 12(6): 2987-2999.
［11］国家卫生部. 食品中蛋白质的测定: GB 5009.5-2010［S］. 北京: 中国标准出版社, 2010:1-12. (Ministry of Health. Determination of protein in foods: GB 5009.5-2010［S］. Beijing: China Standards Press, 2010:1-12.)
［12］国家生育和计划委员会. 食品中膳食纤维的测定: GB 5009.88-2014［S］.北京:中国标准出版社, 2016:1-12.（The National Family Planning Commission of the People’s Republic of China. Determination of dietary fiber in foods: GB 5009.88-2014［S］. Beijing: China Standards Press, 2016:1-12.）
［13］国家质量监督检验检疫总局. 大豆低聚糖: GB/T 22491-2008［S］.北京:国家标准化管理委员会,2008:1-12.（State Administration for Quality Supervision and Inspection and Quarantine. Soybean oligosaccharide: GB/T 22491-2008［S］. Beijing: Standardization Administration of China, 2008: 1-12.）
［14］国家生育和计划委员会. 食品中灰分的测定: GB 5009.4-2016［S］. 北京:中国标准出版社, 2016:1-12.（The National Family Planning Commission of the People’s Republic of China. Determination of ash in foods: GB 5009.4-2016［S］. Beijing: China Standards Press, 2016: 1-12.）
［15］国家卫生部. 食品中脂肪的测定: GB/T 5009.6-2003［S］. 北京: 中国标准出版社, 2003: 1-8.（Ministry of Health. Determination of fat in foods: GB/T 5009.6-2003［S］. Beijing: China Standards Press, 2003: 1-8.）
［16］国家卫生部. 植物类食品中粗纤维的测定: GB/T 5009.10-2003［S］. 北京: 中国标准出版社, 2003: 1-8.（Ministry of Health. Determination of crude fibers in plant foods: GB/T 5009.6-2003［S］. Beijing: China Standards Press, 2003: 1-8.）
［17］国家卫生部.食品中氨基酸的测定: GB/T 5009.124-2003［S］. 北京: 中国标准出版社, 2003：1-8.（Ministry of Health.Determination of amino acids in foods: GB/T 5009.124-2003［S］. Beijing: China Standards Press, 2003: 1-8.）
［18］Amato K R, Yeoman C J, Kent A, et al.Habitat degradation impacts black howler monkey (Alouattapigra) gastrointestinal microbiomes［J］.International Society for Microbial Ecology, 2013, 16: 1344-1353.
［19］Fouts D E, Szpakowski S, Purushe J, et al.Next generation sequencing to define prokaryotic and fungal diversity in the bovine rumen［J］.PLoS One, 2012, 7(11): e48289.
［20］Lisa O, Christin Z, Stefan L, et al. The ignored diversity: Complex bacterial communities in intensive care units revealed by 16S pyrosequencing［J］. Scientific Reports, 2013, 3: 1413.
［21］Scott T B, Jose C C, Gilberto E F, et al.Global biogeography of highly diverse protistan communities in soil［J］.International Society for Microbial Ecology, 2013, 7: 652-659.
［22］Srinivasan S, Hoffman N G, Morgan M T, et al.Bacterial communities in women with bacterial vaginosis: High resolution phylogenetic analyses reveal relationships of microbiota to clinical criteria［J］.PLoS One, 2012, 7(6): e37818.
［23］Zubaidah E, Nurcholis M, Wulan S N.Comparative study on synbiotic effect of fermented rice bran by probiotic lactic acid bacteria Lactobacillus casei and newly isolated Lactobacillus plantarum B2 in wistar rats［J］.Apcbee Procedia, 2012, 2: 170-177.
［24］Guarner F, Sanders M E, Eliakim R, et al.World gastroenterology organisation global guidelines--probiotics and prebiotics［J］.World Gastroenterology Organisation, 2017, 1-36.
［25］李建政,张平,鲍立新,等.大豆乳清废水发酵生产单细胞蛋白的酵母［J］.哈尔滨工业大学学报，2009,41（2）：48-52. （Li J Z, Zhang P, Bao L X, et al. Yeasts for single cell protein production by soybean whey fermentation［J］.Journal of Harbin Institute of Technology, 2009,41（2）: 48-52.）
［26］Jumpertz R, Le D S, Turnbaugh P J, et al．Energy-balance studies reveal associations between gut microbes, caloric load and nutrient absorption in humans［J］．American Journal of Clinical Nutrition, 2011, 94: 58-65．
［27］Turnbaugh P J, Ley R E, Mahowald M A, et al．An obesity-associated gut microbiome with increased capacity for energy harvest［J］．Nature, 2006, 444(7122): 1027-1031．
［28］Ley R E, Turnbaugh P J, Klein S, et al．Microbial ecology：Human gut microbes associated with obesity［J］．Nature, 2006, 444(7122): 1022-1023．
［29］Canfora E E, Jocken J W, Blaak E E.Short-chain fatty acids in control of body weight and insulin sensitivity［J］.Nature Reviews Endocrinology, 2015, 11(10): 577-591.
［30］Karppinen S.Dietary fiber component of rye bran and the fermentation in vitro［D］.Helsinki：Biotech Faculty of Science University of Helsinki, 2003.

Memo

Memo:
-
Last Update: 2019-01-22