PDF(Pubmed)
Abstract：
Cereals are one of the most important foods on which human beings rely to sustain basic life activities and are closely related to human health. This study investigated the effects of different steamed buns on intestinal microbiota. Three steamed buns were prepared using refined flour (RF), 1:1 mixed flour (MF), and whole wheat flour (WF). In vitro digestion simulations were conducted using a bionic gastrointestinal reactor (BGR) to examine their influence on intestinal microbiota. The results showed that at 0.5% addition, butyric acid and short-chain fatty acids in WF were significantly different from those in RF and MF (p < 0.05). WF also promoted the proliferation of beneficial microbiota, such as Megamonas and Subdoligranulum. At 0.5%, 1.0%, and 1.5% additions of WF, acetic acid and short-chain fatty acids at 1.5% WF increased by 1167.5% and 11.4% from 0.5% WF, respectively, and by 20.2% and 7.6% from 1.0% WF, respectively. WF also promoted the proliferation of Bifidobacterium, Lactobacillus, and Bacteroides and inhibited the growth of pathogenic microbiota, such as Streptococcus, Enterococcus, and Klebsiella. These findings support the consumption of whole cereals and offer insights into the development of new functional foods derived from wheat.
摘要：
谷物是人类赖以维持基本生命活动的重要食物之一，与人类健康密切相关。本研究研究了不同馒头对肠道菌群的影响。使用精制面粉（RF）制备了三个馒头，1:1混合面粉（MF），和全麦面粉（WF）。使用仿生胃肠反应器（BGR）进行体外消化模拟，以检查其对肠道微生物群的影响。结果表明,在添加0.5%时,WF中的丁酸和短链脂肪酸与RF和MF中的差异显着（p<0.05）。WF还促进了有益微生物群的增殖，如巨单胞菌和下颗粒。0.5%时，1.0%，加入1.5%的WF，1.5％WF的乙酸和短链脂肪酸从0.5％WF增加了1167.5％和11.4％，分别,从1.0%的WF下降20.2%和7.6%，分别。WF还促进了双歧杆菌的增殖，乳酸菌,和拟杆菌，并抑制病原微生物群的生长，如链球菌，肠球菌,还有克雷伯菌.这些发现支持了全谷物的消费，并为开发源自小麦的新功能食品提供了见解。
