Intestinal Probiotic Function Of Chickpea ¦¡-Galactooligosaccharide
Keywords
Chickpea, Alpha-Galactooligosaccharide, Probiotic Function, Fluorescence In Situ Hybridization Technology, In Vitro Fermentation
Abstract
Chickpeas were used as raw materials and separated and purified through extraction and activated carbon-diatomaceous earth column chromatography to prepare chickpea crude extract and chickpea ¦Á-galactooligosaccharide (¦Á-GOS) samples with different degrees of purification. In vitro anaerobic fecal sample mixed culture and fluorescence in situ hybridization technology were used to evaluate the probiotic function of chickpea ¦Á-GOS. The results show that chickpea ¦Á-GOS has a good proliferation effect on intestinal beneficial bacteria (Bifidobacteria, Lactobacilli), and has a certain inhibitory effect on the growth of harmful bacteria (Bacteroidetes, Clostridium); Bean ¦Á-GOS only changes the composition of intestinal bacteria, but has basically no effect on the overall number of flora; chickpea ¦Á-GOS samples with an ¦Á-GOS content higher than 90% have the highest probiotic index (PI) (2.00 ), the PI values of chickpea ¦Á-GOS samples and chickpea crude extract with ¦Á-GOS content of 70% to 80%, 80% to 90% were 1.39, 1.73 and 0.89 respectively, while the PI values of the control group (without addition Treatment of any carbon source) is negative (-0.29). In short, chickpea ¦Á-GOS has good intestinal probiotic functions
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Original research done by Sun Yi, Zhang Yun, Zeng Xiaoxiong, Li Wei, He Jinyan
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