Lee, Ying. / On t.p. "beta" appears as the Greek letter. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2007. / Includes bibliographical references (leaves 171-196). / Abstracts in English and Chinese. / Thesis/Assessment Committee --- p.i / Acknowledgement --- p.ii / Abstract --- p.iii / 摘要 --- p.v / List of Tables --- p.vii / List of Figures --- p.x / List of Abbreviations --- p.xvii / Content --- p.xviii / Chapter Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Probiotics and Prebiotics --- p.1 / Chapter 1.1.1 --- Definitions --- p.1 / Chapter 1.1.2 --- Previous studies --- p.2 / Chapter 1.1.3 --- Properties of enhanced prebiotics --- p.6 / Chapter 1.1.4 --- Synbiotics --- p.7 / Chapter 1.2 --- Colonic fermentation --- p.10 / Chapter 1.2.1 --- Major substrates and metabolites of colonic fermentation --- p.10 / Chapter 1.2.2 --- Health-related effects of Short-Chain Fatty Acids (SCFAs) --- p.12 / Chapter 1.3 --- Bifidogenic effect --- p.14 / Chapter 1.3.1 --- Definition of bifidogenic factor and its health benefits --- p.14 / Chapter 1.3.2 --- Carbohydrate metabolism by related enzymes of bifidobacteria --- p.16 / Chapter 1.3.3 --- Previous studies on bifidogenic effects of carbohydrates --- p.18 / Chapter 1.4 --- Barley β-glucan --- p.18 / Chapter 1.4.1 --- Cereal fibres as prebiotics --- p.18 / Chapter 1.4.2 --- Chemical and physical properties and related health impacts of barley β-glucan --- p.19 / Chapter 1.4.3 --- Impacts on intestinal microecology --- p.21 / Chapter 1.4.4 --- Previous studies on bifidogenic effects of barley β-glucan --- p.21 / Chapter 1.5 --- Methodology for evaluating prebiotic and bifidogenic effect --- p.22 / Chapter 1.5.1 --- In vivo animal models --- p.23 / Chapter 1.5.2 --- Human clinical study --- p.23 / Chapter 1.5.3 --- In vitro fermentation study --- p.24 / Chapter 1.5.3.1 --- Pure culture --- p.24 / Chapter 1.5.3.2 --- Mixed culture bacterial fermenters --- p.25 / Chapter 1.5.3.3 --- Continuous culture systems as in vitro gut models --- p.25 / Chapter 1.5.4 --- Advanced molecular techniques in quantifying intestinal bacteria --- p.26 / Chapter 1.6 --- Factors affecting bifidogenic effect --- p.30 / Chapter 1.6.1 --- Molecular weight --- p.30 / Chapter 1.6.2 --- Species difference --- p.31 / Chapter 1.7 --- Enzymatic activities involved in fermentation of β-glucan --- p.32 / Chapter 1.7.1 --- "Endo-1,3-1,4-(3-glucanase (Lichenase)" --- p.32 / Chapter 1.7.2 --- "Endo-l,4-β-Glucanase (Cellulase)" --- p.33 / Chapter 1.7.3 --- Enzymatic assays --- p.33 / Chapter 1.8 --- Project objectives --- p.36 / Chapter Chapter 2. --- Materials and Methods --- p.37 / Chapter 2.1 --- Materials --- p.37 / Chapter 2.1.1 --- "Trehalose, chitin and lactulose" --- p.37 / Chapter 2.1.2 --- Barley β-glucan --- p.37 / Chapter 2.1.3 --- Pure Bifidobacterium species of human origin --- p.39 / Chapter 2.2 --- Static batch culture fermentation using fecal inoculums --- p.39 / Chapter 2.2.1 --- Substrate preparation --- p.39 / Chapter 2.2.2 --- Human fecal inoculum preparation --- p.41 / Chapter 2.2.3 --- Inoculation of human fecal inoculums --- p.41 / Chapter 2.3 --- Static batch culture fermentation using pure culture of bifidobacteria --- p.42 / Chapter 2.3.1 --- Substrate preparation --- p.42 / Chapter 2.3.2 --- Cultivation of pure bifidobacterium cultures --- p.43 / Chapter 2.3.3 --- Inoculation of bifidobacterium culture --- p.44 / Chapter 2.3.4 --- Growth curve of Bifidobacterium species --- p.44 / Chapter 2.4 --- Dry matter and organic matter disappearance in batch fermentation --- p.47 / Chapter 2.5 --- Gas chromatographic (GC) determination of short-chain fatty acids (SCFAs) --- p.48 / Chapter 2.6 --- MTT assay --- p.51 / Chapter 2.7 --- Microbial identification and enumeration --- p.53 / Chapter 2.7.1 --- Fluorescent in situ hybridization --- p.53 / Chapter 2.7.1.1 --- Oligonucleotide probes for fluorescent in situ hybridization --- p.53 / Chapter 2.7.1.2 --- Cell fixation --- p.54 / Chapter 2.7.1.3 --- In situ hybridization --- p.55 / Chapter 2.7.1.4 --- Automated image analysis --- p.55 / Chapter 2.7.1.5 --- Quantification of bacteria --- p.57 / Chapter 2.7.2 --- Optical Density (OD) measurement --- p.58 / Chapter 2.7.3 --- Direct microscopic count --- p.59 / Chapter 2.8 --- Enzyme assays --- p.60 / Chapter 2.8.1 --- Enzyme extraction --- p.60 / Chapter 2.8.2 --- "Endo-1, 3:1, 4-β-glucanase (Lichenase)" --- p.61 / Chapter 2.8.2.1 --- Principle --- p.61 / Chapter 2.8.2.2 --- Preparation of substrate and assay solutions --- p.63 / Chapter 2.8.2.3 --- Enzyme assay procedures --- p.64 / Chapter 2.8.3 --- "Endo-l,4-β-Glucanase (Cellulase)" --- p.65 / Chapter 2.8.3.1 --- Principle --- p.65 / Chapter 2.8.3.2 --- Dissolution of substrate and preparation of assay solutions --- p.65 / Chapter 2.8.3.3 --- Enzyme assay procedures --- p.66 / Chapter 2.8.4 --- API@ ZYM kit --- p.67 / Chapter 2.8.4.1 --- Principle --- p.67 / Chapter 2.8.4.2 --- Specimen preparation --- p.68 / Chapter 2.8.4.3 --- "Preparation, inoculation and reading of the strips" --- p.70 / Chapter 2.9 --- Statistical analysis --- p.71 / Chapter Chapter 3 --- Results and Discussions --- p.72 / Chapter 3.1 --- Growth curves of Bifidobacterium species --- p.72 / Chapter 3.2 --- Batch in vitro fermentation using human fecal inoculum --- p.79 / Chapter 3.2.1 --- Dry matter and organic matter disappearance --- p.79 / Chapter 3.2.2 --- Colonic bacterial profile evaluated by FISH with CellC software --- p.81 / Chapter 3.2.2.1 --- Total colonic bacteria --- p.81 / Chapter 3.2.2.2 --- Bifidobacterial growth --- p.82 / Chapter 3.2.3 --- SCFA production --- p.86 / Chapter 3.2.3.1 --- Acetate --- p.88 / Chapter 3.2.3.2 --- Propionate --- p.89 / Chapter 3.2.3.3 --- Butyrate --- p.89 / Chapter 3.2.3.4 --- Total SCFA production --- p.90 / Chapter 3.2.3.5 --- Molar ratio of SCFAs --- p.92 / Chapter 3.3 --- In vitro fermentation of barley β-glucans with different molecular weight using pure culture of Bifidobacterium species --- p.95 / Chapter 3.3.1 --- Dry matter and organic matter disappearance --- p.96 / Chapter 3.3.2 --- Evaluation of bifidobacterial growth by optical density (OD) --- p.100 / Chapter 3.3.3 --- Time course study of SCFAs production --- p.109 / Chapter 3.3.3.1 --- "Total and individual SCFAs (Acetate, Propionate and Butyrate) production" --- p.109 / Chapter 3.3.4 --- Correlation between various parameters related to fermentation --- p.124 / Chapter 3.4 --- Enzymatic activities in 2 selected Bifidobacterium species during fermentation --- p.125 / Chapter 3.4.1 --- Dry matter and organic matter disappearance --- p.126 / Chapter 3.4.2 --- Bifidobacterial growth evaluated by direct microscopic count --- p.128 / Chapter 3.4.3 --- Time course study of SCFAs production --- p.131 / Chapter 3.4.3.1 --- "Total and individual SCFAs production (Acetate, Propionate and Butyrate)" --- p.131 / Chapter 3.4.3.2 --- MTT assay --- p.137 / Chapter 3.4.3.2.1 --- Effect of metabolites in the fermentation medium on the proliferation ofSW620 --- p.137 / Chapter 3.4.3.2.2 --- Effect of metabolites in the fermentation medium on the proliferation of Caco-2 --- p.145 / Chapter 3.4.4 --- Enzyme assays using commercial kits --- p.153 / Chapter 3.4.4.1 --- API @ZYM assay --- p.153 / Chapter 3.4.4.2 --- Efficiency of intra-cellular enzyme extraction using labiase --- p.156 / Chapter 3.4.5 --- Time course enzyme assays --- p.157 / Chapter 3.4.5.1 --- Lichenase activity assay --- p.157 / Chapter 3.4.5.2 --- Cellulase activity assay --- p.160 / Chapter Chapter 4. --- Conclusions and Future work --- p.168 / References --- p.171
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_326123 |
| Date | January 2007 |
| Contributors | Lee, Ying., Chinese University of Hong Kong Graduate School. Division of Food and Nutritional Sciences. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xxiii, 196 leaves : ill. (some col.) ; 30 cm. |
| Rights | Use 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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