Effect of the composing and monosaccharides ratio changing of oligosaccharides on free radical scavenging activity and Lactobacillus proliferation

Objective: The effect of oligosaccharides composing and ratio changing on its function was studied. Methods: The experiment was using the composing and monodsaccharides ratio changing oligosaccharides fermented colon bacterial, then evaluting the growth of lactobacillus by fluorescence in situ hybridization ( FISH) and testing the amount of short chain fatty acids ( SCFA) by HPLC.Results: DPPH free radical scavenging activity was improved by the imcreasing of monosaccharides composing. Additionally, free radical scavenging activity was improved by the increasing of galactose ratio. The increasing of monosaccharides composing significantly promoted Lactobacillus proliferation ( p < 0.05) and improving the content of SCFA ( p < 0.05) , especially, the improving of galactose molar ratio will significantly increase the acetic acid content of fermentation liquor ( p < 0.05) . Conclusion: The amount of monosaccharide and the increasing of galactose molar ratio could increase antioxidant activity of oligosaccharides.The increasing of monosaccharides composing can raise the content of Lactobacillus and SCFA.