Influences of exogenous probiotics and tea polyphenols on the production of three acids during the simulated colonic fermentation of maize resistant starch.

Abstract

In the present study, influences of nine probiotics and tea polyphenols on the production of acetic, butyric, and lactic acid from simulated colonic fermentation of maize resistant starch (RS) were investigated. RS was fermented by fecal extracts of healthy adults at 12gL(-1) and 37°C for 18-48h in the presence and absence of exogenous probiotics and tea polyphenols. The added probiotics increased acetic and butyric acid production by 25-216%. Eubacterium faecalis, Lactobacillus acidophilus, L. casei, and L. helveticus increased lactic acid production by 7-58%; however, other probiotics decreased lactic acid production. Tea polyphenols facilitated lactic acid production but inhibited acetic and butyric acid production clearly. More importantly, the added probiotics weakened the inhibitory effects of tea polyphenols on the two acids, enhancing acetic and butyric acid production by 152-641 and 825-1,777%, respectively. It is concluded that both probiotics and tea polyphenols have different impacts on the production of acetic, butyric and lactic acid during the colonic fermentation of RS. The impacts of other probiotics and food components on the colonic fermentation of RS and other dietary fibers should be investigated in future study to clarify their possible interactions.