期刊
JOURNAL OF FOOD SCIENCE
卷 68, 期 6, 页码 2086-2089出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2003.tb07023.x
关键词
soluble fibers; bile salts; deconjugation; Lactobacillus
Binding of sodium cholate, sodium taurocholate, and sodium glycocholate by guar gum, soluble oat fiber, xanthan gum, and inulin was studied. All soluble fibers were able to bind sodium cholate, sodium taurocholate, and sodium glycocholate from a mixture of the three, but when tested individually, the fibers bound little or no sodium cholate. In general, the fibers bound higher concentrations of conjugated bile salts than they did free bile salts. Soluble oat fiber, which bound as much or more sodium cholate and sodium glycocholate as did the other 3 fibers, was tested for its effect on deconjugation of glycocholate by Lactobacillus acidophilus and Lactobacillus casei. The presence of the fiber significantly increased (P<0.05) deconjugation by all cultures.
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