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In vitro evaluation of the prebiotic effects of sugar alcohols.

Ma Ka Ming. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2006. / Includes bibliographical references (leaves 99-118). / Abstracts in English and Chinese. / Chapter Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- What are prebiotics? --- p.1 / Chapter 1.2 --- Current prebiotics and their development --- p.2-3 / Chapter 1.3 --- The intestinal microflora --- p.3-4 / Chapter 1.3.1 --- Bacteroides --- p.5 / Chapter 1.3.2 --- Bifidobacteria --- p.5 / Chapter 1.3.3 --- Clostridia --- p.5-6 / Chapter 1.3.4 --- Lactobacilli --- p.6 / Chapter 1.4 --- Bacterial colonic fermentation --- p.7-8 / Chapter 1.4.1 --- Carbohydrates metabolism in colonic bacteria --- p.8-10 / Chapter 1.4.1.1 --- Carbohydrates metabolism in Bacteroides --- p.11 / Chapter 1.4.1.2 --- Carbohydrates metabolism in Bifidobacteria --- p.11 / Chapter 1.4.1.3 --- Carbohydrates metabolism in Clostridia --- p.11 / Chapter 1.4.1.4 --- Carbohydrates metabolism in Lactobacilli --- p.12 / Chapter 1.5 --- Health benefits of prebiotics --- p.12-13 / Chapter 1.6 --- Metabolites of fermentation: Short-chain fatty acids (SCFAs) --- p.14-15 / Chapter 1.7 --- Applications of prebiotics as functional food ingredients --- p.16 / Chapter 1.8 --- Methodology for evaluating prebiotics --- p.17 / Chapter 1.8.1 --- In vivo fermentation study --- p.17 / Chapter 1.8.2 --- Human clinical study --- p.17-18 / Chapter 1.8.3 --- In vitro fermentation study --- p.18-19 / Chapter 1.9 --- Methods of bacterial enumeration --- p.19-20 / Chapter 1.9.1 --- Fluorescent in situ hybridisation --- p.20-22 / Chapter 1.9.2 --- Bacterial enumeration by automatic image analysis --- p.22-23 / Chapter 1.10 --- Sugar alcohols --- p.23 / Chapter 1.10.1 --- Sugar alcohols and their functions --- p.23-25 / Chapter 1.10.2 --- Digestion and absorption of sugar alcohols --- p.25-26 / Chapter 1.10.3 --- Metabolism of sugar alcohols in humans --- p.26 / Chapter 1.10.4 --- Adverse effect of sugar alcohols --- p.26-27 / Chapter 1.11 --- Fermentation of sugar alcohols in colonic bacteria --- p.27 / Chapter 1.12 --- Project objectives --- p.28 / Chapter Chapter 2. --- Materials and Methods --- p.29 / Chapter 2.1 --- Materials --- p.29 / Chapter 2.2 --- Static batch culture fermentation --- p.29 / Chapter 2.2.1 --- Substrate preparation --- p.29-30 / Chapter 2.2.2 --- Human fecal inoculum preparation --- p.30-31 / Chapter 2.3 --- Dry matter and organic matter disappearance in batch fermentation --- p.31 / Chapter 2.4 --- Determination of flow rate in the continuous fermentation system. --- p.32-33 / Chapter 2.5 --- Three-stage continuous fermentation culture system --- p.34 / Chapter 2.5.1 --- Initial set-up --- p.34-35 / Chapter 2.5.2 --- Continuous fermentation --- p.35-36 / Chapter 2.6 --- Validation of fluorescent in situ hybridisation (FISH) method --- p.36 / Chapter 2.6.1 --- Oligonucleotide probes for FISH --- p.36-37 / Chapter 2.6.2 --- Cultivation of pure human intestinal bacterial culture --- p.37-38 / Chapter 2.6.3 --- Validation of oligonucleotide probes for FISH --- p.38-40 / Chapter 2.7 --- Bacterial enumeration of fermentation broth by FISH --- p.41 / Chapter 2.7.1 --- Automated image analysis --- p.41-42 / Chapter 2.7.2 --- Quantification of bacteria --- p.43 / Chapter 2.8 --- Gas chromatographic determination of short-chain fatty acids (SCFAs) --- p.44-46 / Chapter 2.9 --- Statistical analysis --- p.46 / Chapter Chapter 3: --- Results and Discussion --- p.47 / Chapter 3.1 --- Dry matter and organic matter disappearance in batch fermentations --- p.47-48 / Chapter 3.2 --- Validation of genus-specific oligonucleotide probes for FISH by pure bacterial culture --- p.48-50 / Chapter 3.3 --- FISH and multi-color FISH of human fecal bacteria --- p.50-53 / Chapter 3.4 --- Enumeration of fecal bacteria with the CellC software --- p.53-54 / Chapter 3.5 --- Colonic bacterial profile in batch culture in vitro fermentation --- p.55 / Chapter 3.5.1 --- Total colonic bacteria --- p.55-56 / Chapter 3.5.2 --- Bacteroides --- p.57-59 / Chapter 3.5.3 --- Bifidobacteria --- p.60-62 / Chapter 3.5.4 --- Clostridia --- p.63-64 / Chapter 3.5.5 --- Lactobacilli --- p.65-66 / Chapter 3.6 --- Short-chain fatty acids (SCFAs) in batch in vitro fermentation --- p.67 / Chapter 3.6.1 --- Total SCFAconcentration --- p.67-68 / Chapter 3.6.2 --- Acetate --- p.68 / Chapter 3.6.3 --- Propionate --- p.69 / Chapter 3.6.4 --- Butyrate --- p.69-70 / Chapter 3.7 --- Determination of flow rate in three-stage continuous fermentation system --- p.71-73 / Chapter 3.8 --- Colonic bacterial profile in three-stage continuous fermentation system --- p.74 / Chapter 3.8.1 --- Total colonic bacteria --- p.74-75 / Chapter 3.8.2 --- Bacteroides --- p.76 / Chapter 3.8.3 --- Bifidobacteria --- p.77-78 / Chapter 3.8.4 --- Clostridia --- p.79-80 / Chapter 3.8.5 --- Lactobacilli --- p.81 / Chapter 3.9 --- SCFAs in three-stage continuous fermentation system --- p.82 / Chapter 3.9.1 --- Total SCFA concentration --- p.82-87 / Chapter 3.9.2 --- SCFA molar ratio --- p.88-89 / Chapter 3.9.3 --- Acetate --- p.90-91 / Chapter 3.9.4 --- Propionate --- p.92-93 / Chapter 3.9.5 --- Butyrate --- p.94-95 / Chapter Chapter. 4 --- Conclusions and Future Works --- p.96-98 / List of References --- p.99-117 / Related Publications --- p.118

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_325743
Date January 2006
ContributorsMa, Ka Ming., Chinese University of Hong Kong Graduate School. Division of Biology.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, xx, 118 leaves : ill. (some col.) ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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