著者

Ichiro ASANO Kengo HAMAGUCHI Shigeyoshi FUJII Hisakazu IINO

出版者

社団法人 日本食品科学工学会

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.9, no.1, pp.62-66, 2003 (Released:2007-03-03)

参考文献数

17

被引用文献数

17 76

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Digestibility of mannooligosaccharides obtained from thermal hydrolysis of spent coffee grounds was examined by in vitro digestion method. Mannooligosaccharides were resistant to human salivary α-amylase, artificial gastric juice, porcine pancreatic enzymes and rat intestinal mucous enzymes. Fermentation products of mannooligosaccharides in human large intestine were estimated by in vitro fecal incubation method. Mannooligosaccharides were fermented by human fecal bacteria and the products of fermentation were short chain fatty acids. Acetic, propionic and n-butyric acids were the main short chain fatty acids as end fermentation products. These results suggest that mannooligosaccharides are indigestible saccharides and are converted to short chain fatty acids in human large intestine. The short chain fatty acids are thought to improve the large intestinal environment. Moreover, they are absorbed and utilized by the host as an energy source.

著者

Tomoko YAESHIMA Sachiko TAKAHASHI Nobuko MATSUMOTO Norioi ISHIBASHI Hirotoshi HAYASAWA Hisakazu IINO

出版者

JAPAN BIFIDUS FOUNDATION

雑誌

Bioscience and Microflora (ISSN:13421441)

巻号頁・発行日

vol.16, no.2, pp.73-77, 1997 (Released:2010-06-28)

参考文献数

26

被引用文献数

32 42

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Yogurt containing Bifidobacterium longum BB536 (designated as Bifidus yogurt) was administered to adult volunteers and its effects on the intestinal environment with reference to fecal microflora, ammonia levels, fecal characteristics (color, consistency) and defecation frequency were examined. Bifidus yogurt was manufactured by fermenting milk with B. longum BB536, Streptococcus thermophilus STH-450 and Lactobacillus delbrueckii subsp. bulgaricus LBU-108. Standard yogurt manufactured using only S. thermophilus STH-450 and L. delbrueckii subsp. bulgaricus LBU-108 was used as the control diet. Eleven women volunteers were assigned as subjects to test the effects of Bifidus yogurt on the intestinal environment. Thirty-nine women volunteers were assigned as subjects to test the effects on fecal characteristics and defecation frequency. The volunteers were each administered 100 g of standard yogurt per day for two weeks. After a two-week interval period, each subject was administered 100 g of Bifidus yogurt per day for the subsequent test period. The period of administration of Bifidus yogurt was 2 weeks for testing effects on the intestinal environment and 3 weeks for testing effects on fecal characteristics and defecation frequency. The administration of Bifidus yogurt was effective to increase the number and relative percentage of fecal bifidobacteria significantly. The fecal ammonia concentration tended to decrease and fecal organic acid content tended to increase. The defecation frequency was significantly increased by Bifidus yogurt. The color of the feces changed to yellow and the consistency changed to soft. The administration of Bifidus yogurt was effective to improve the intestinal environment, fecal characteristics and defecation frequency.

著者

小崎 道雄 飯野 久和 クスワント カプティ ラハユ Michio Kozaki Hisakazu Iino Kapti Rahayu Kuswanto

雑誌

昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University (ISSN:09182276)

巻号頁・発行日

vol.6, pp.101-106, 1997-03-31

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Brem cake is a traditional fermented rice cake made from glutinous rice in east and central Java island, and eaten mainly as snack food. This cake divid into two types, one is Madium type (ash-yellow colour, sweet-sour flavour, small rectangle plate) another is Wonogiri type (white colour, solide sweet flavour, thin round block). Microorganisms concerning with fermentation was Saccharomycopsis spp. and Mucorales for degradation of rice starch. Saccharomyces is mainly concerned in alcohol fermentation.

著者

桝田 和彌 青木 萌 寺澤 沙希 飯野 久和 Kazuya MASUDA Megumi AOKI Saki TERASAWA Hisakazu IINO

出版者

昭和女子大学近代文化研究所

雑誌

学苑 = Gakuen (ISSN:13480103)

巻号頁・発行日

no.938, pp.26-31, 2018-12-01

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Recently, studies of intestinal microbiota have been conducted using mainly next-generation sequencers to perform comprehensive bacterial DNA analyses. When using this molecular biological approach, intestinal bacterial DNA is extracted from fecal samples. But the influence of the fecal sample storage condition and the methods of DNA extraction on the analysis have not been investigated as far as we know. In this study, we evaluate the effects of different freezing conditions and storage periods of microbial DNA in fecal samples using PCR-DGGE analysis. Fecal samples were stored at −20 ºC, −80 ºC and −80 ºC followed by a liquid nitrogen treatment and kept for 3 months and 1 year, respectively. Microbial DNA extracted from these fecal samples was examined using PCR-DGGE analysis to monitor total intestinal microbiota: Bacteroides, Bifidobacterium, Lactobacillus and Clostridium groups. DGGE profiles demonstrated that the total bacterial flora was stable and no significant changes were found due to storage conditions or periods. In genus specific detection of samples stored for three months, DNA bands were detected in all samples except for in part of the Clostridium group. In the case of fecal samples stored for one year, both at −80 ºC and also treated with liquid nitrogen, amplified genus specific bands were present in all samples. A different band pattern was observed only in the amplicon of the liquid nitrogen treated samples from the Clostridium group. On the other hand, in microbial DNA extracted from samples preserved at −20 ºC it was impossible to amplify specific fragments. Since some bacterial groups in fecal samples were affected by the freezing method, storage conditions and period, it appears that rapidly freezing fecal samples may be the most effective way to maintain intestinal microbiota.

著者

小崎 道雄 飯野 久和 クスワント カプティ ラハユ Michio Kozaki Hisakazu Iino Kapti Rahayu Kuswanto Laboratory of Food biotechnology Faculty of Agricultural technology Gajah Mada University

雑誌

昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University (ISSN:09182276)

巻号頁・発行日

vol.6, pp.101-106, 1997-03-31

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Brem cake is a traditional fermented rice cake made from glutinous rice in east and central Java island, and eaten mainly as snack food. This cake divid into two types, one is Madium type (ash-yellow colour, sweet-sour flavour, small rectangle plate) another is Wonogiri type (white colour, solide sweet flavour, thin round block). Microorganisms concerning with fermentation was Saccharomycopsis spp. and Mucorales for degradation of rice starch. Saccharomyces is mainly concerned in alcohol fermentation.