The Effect Of Tartary Buckwheat On The Intestinal Flora

The tartary buckwheat is a kind of edible and medicinal products, it widely used for its huge nutritional and variety of physiological functions, such as antioxidant, anticancer, lowering blood lipid and blood pressure and Anti-aging, so tartary buckwheat has broad prospects for market development and research value.In this paper, we used tartary buckwheat from Shanxi Province as raw materials, the shelled tartary buckwheat as the research object. The intestinal flora and community structure of tartary buckwheat were studied, providing the reliable theory for the effect of tartary buckwheat on the intestinal flore. The main contents as follows:1. First of all, the impact of tartary buckwheat on intestinal microbiota was studied. In vitro prebiotic effects of samples were evaluated by prebiotic index(PI) and B/E value. The results showed that after fermentation, the tartary buckwheat could increase the number of bifidobacteria, lactobacillus and inhibite the growth of Escherichia col, Enterococcus and Clostridium perfringens. Prebiotic index and B/E value also increased significantly except negative control. The results showed that the tartary buckwheat have prebiotic effects.2. Short chain fatty acids(SCFAs) were studied by GC-MS method. The results showed that after fermentation, the tartary buckwheat could increase SCFAs while pH value derceased significantly. Acetic acid, propionic acid, butyric acid and lactic acid of the tartary buckwheat group increased to 18.94mmol/L, 2.66 mmol/L, 9.46 mmol/L and 18.43 mmol/L.3. The influences of tartary buckwheat on intestinal microbiota structure were described. Faecal samples are collected in diierent time for each group by PCR-TGGE method. Changes of intestine microbial diversity were determined. The results showed that tartary buckwheat could increase the diversity of the intestinal microbiota, while high level tartary buckwheat have low diversity. The tartary buckwheat could decrease the number of Enterobacteriaceae, Clostridiales,Peptostreptococcaceae and Bacteroides, keeping the intestinal microbiota health.4. We compares the quantity of six bacteria group including Bifidobacterium, Bacteroides, Lactobacillus, Enterococcus, Escherichia coli and Clostridium leptum in each group at different time by fluorescence quantitative PCR. The results showed that tartary buckwheat group could increase the number of Bifidobacterium, Clostridium leptum, Lactobacillus and inhibite the growth of Bacteroides, Enterococcus and Escherichia coli,so tartary buckwheat could be developed into a good natural intestinal flora product.