Effects of a By-products of Fermented Beverage of Plant Extract on Intestinal Environment Hiroshi HIRATA 1, 2, Tomoko HONMA 3, Ryuji NAGATA 2, 3, Kyu-Ho HAN 2, 3,
Ken-ichiro SHIMADA 2, 3, Satoshi HIDAKA 2 ,3, Hideki OKADA 1, Michihiro FUKUSHIMA 2, 3* 1OHTAKA ENZYME Co. Ltd.
2The Graduate School of Agricultural Science, Iwate University
3Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine Fermented beverage of plant extract (FPE) is a health drink, which contains juices extracted from 50 kinds of vegetables, fruits, wild grasses, mushrooms, and seaweeds using sucrose-osmotic pressure and fermented by lactic acid bacteria and yeast for more than 180 days. We always obtain fermented beverage of plant extract by-product (FPEB) from FPE during production, and hypothesize that a variety of functional materials are contained in FPEB, including indigestible polysaccharides. In the present study, we endeavored to test this in vitro using the large intestine of a pig as a fermentation model for 48 hours cultivation, and in vivo using rats for 28 days to determine the function of previously prepared dialyzed FPEB material. We investigated the effect of dialyzed FPEB material, compared with cellulose and inulin, on the intestinal environment and on intestinal flora, short-chain fatty acid (SCFA) levels, and intestinal immune-related substance level. The results of the present study showed that supplementation with dialyzed FPEB material led to significant changes in the cecum, including an increase of Bifidobacterium and anaerobic bacteria, decrease in pH, and increases in production of acetic acid, propionic acid, n-butyric acid and SCFA, IgA, and mucin, compared with cellulose. The present study suggests that FPEB accelerated intestinal fermentation by improving the intestinal environment and intestinal mucosal barrier function.
Key words: fermented beverage of plant extract, indigestible polysaccharides, intestinal environment, short-chain fatty acids |
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