| ACKNOWLEDGEMENTS | 第1-5页 |
| DEDICATION | 第5-6页 |
| ABSTRACT | 第6-8页 |
| 摘要 | 第8-10页 |
| LIST OF ABBREVIATIONS | 第10-11页 |
| Table of Contents | 第11-19页 |
| CHAPTER 1 GENRAL INTRODUCTION AND REVIEW OF LITERATURE | 第19-31页 |
| ·Introduction | 第19页 |
| ·Concept of Dietary fibre | 第19-21页 |
| ·Effects of dietary fibre on human health | 第20页 |
| ·Fibre determination | 第20-21页 |
| ·Millet | 第21-22页 |
| ·Millet varieties | 第21-22页 |
| ·Pearl Millet (pennisetum glaucum) | 第21-22页 |
| ·Foxtail Millet (Setaria italica) | 第22页 |
| ·Proso Millet (Panicum miliacum) | 第22页 |
| ·Finger Millet (Eleusine coracana) | 第22页 |
| ·Nutrition content of millet | 第22页 |
| ·Fermentation of dietary fibre | 第22-23页 |
| ·Mechanism of acetate, propionate and butyrate production by Bifidobacteria andLactobacillus species. | 第23页 |
| ·Factors affecting SCFA formation during fermentation | 第23页 |
| ·Bacterial adhesion | 第23-24页 |
| ·Statement of the problem and justification of research | 第24-25页 |
| ·Objectives of the research | 第25页 |
| ·Main Objective | 第25页 |
| ·Research Specific Objectives | 第25页 |
| ·References | 第25-31页 |
| CHAPTER 2 Estimation of Dietary Fibre Content of Millet Varieties and Their Influence on the Growth of Human Faecal Microflora during InVitro Fermentation | 第31-44页 |
| ·Introduction | 第31页 |
| ·Materials and methods | 第31-34页 |
| ·Millet varieties | 第31-32页 |
| ·Sample preparation | 第32页 |
| ·Extraction and estimation of soluble, insoluble and total dietary fibre from millet varieties | 第32页 |
| ·Digestion of original sample with enzymes | 第32页 |
| ·Soluble/insoluble dietary fibre determination | 第32页 |
| ·Total dietary fibre determination | 第32页 |
| ·Filtration | 第32-33页 |
| ·Volunteers and their Dietary Schedule | 第33页 |
| ·Analysis of faecal samples | 第33页 |
| ·In vitro fermentation with human faecal inocula | 第33-34页 |
| ·Determination of pH, viable count and optical density | 第34页 |
| ·Statistical analysis | 第34页 |
| ·Results and discussion | 第34-41页 |
| ·Percentage of dietary fibre contents in millet varieties | 第34-35页 |
| ·Purity of extracted fibres | 第35-36页 |
| ·Faecal bacteria cell counts | 第36-37页 |
| ·Effect of millet varieties on the growth of faecal microorganisms | 第37-39页 |
| ·Determination of pH and optical density (OD | 第39-41页 |
| ·Conclusions | 第41页 |
| ·References | 第41-44页 |
| CHAPTER 3 EFFECT OF MILLET FIBRE FRACTIONS ON IN VITRO FERMENTATION PRODUCTION OF SHORT CHAIN FATTY ACIDS USING HUMAN FAECAL MICROFLORA | 第44-56页 |
| ·Introduction | 第44页 |
| ·Materials and methods | 第44-47页 |
| ·Millet varieties | 第44页 |
| ·Fermentation substrate | 第44页 |
| ·Volunteers and their Dietary Schedule | 第44-45页 |
| ·Analysis of faecal samples and in vitro fermentation of extracted millet fbre fractions with faecal inocula | 第45页 |
| ·Determination of SCFA | 第45页 |
| ·Preparation of samples and standards for gas chromatography | 第45页 |
| ·Chemicals and reagents to prepare standards | 第45页 |
| ·GC experimental conditions | 第45-46页 |
| ·Stock standard solution preparation | 第46页 |
| ·Preparation of standard mix solution | 第46页 |
| ·Standard curve | 第46页 |
| ·Standards Retention time | 第46-47页 |
| ·Quantification of SCFA | 第47页 |
| ·Statistical analysis | 第47页 |
| ·Results and Discussion | 第47-52页 |
| ·SCFA formation before and after the consumption of diet | 第47-50页 |
| ·Variation in individual SCFA formation after fermentation of millet varieties with subject faecal microflora | 第50-52页 |
| ·Conclusion | 第52-53页 |
| ·References | 第53-56页 |
| CHAPTER 4 INFLUENCE OF MILLET FIBRE FRACTIONS IN STIMULATING GROWTH OF PURE CULTURES OF PROBIOTICS AND ENHANCEMENT OF SHORT CHAIN FATTY ACID PRODUCTION UNDER IN VITRO FERMENTATION | 第56-76页 |
| ·Introduction | 第56-57页 |
| ·Materials and methods | 第57-60页 |
| ·Chemicals and Bacterial strains | 第57页 |
| ·Fermentation substrate | 第57页 |
| ·Preparation of cell suspension | 第57-58页 |
| ·In vitro fermentation of extracted millet fbre fractions using pure cultures of Lactobacillus and Bifidobacterium species | 第58页 |
| ·Determination of pH, viable count and optical density | 第58页 |
| ·Calculation of Specific growth rate | 第58-59页 |
| ·Determination of SCFA | 第59页 |
| ·Measurement of indigestible fibre percentage | 第59-60页 |
| ·Measurement of the indigestible soluble dietary fibre after fermentation of SDF | 第59页 |
| ·Measurement of the indigestible insoluble dietary fibre after fermentation of IDF | 第59页 |
| ·Measurement of indigestible total dietary fibre after fermentation of TDF | 第59-60页 |
| ·Calculation of % dry matter disappearance | 第60页 |
| ·Statistical analysis | 第60页 |
| ·Results and discussion | 第60-69页 |
| ·Probiotic growth during fermentation with millet fibre fractions | 第60-62页 |
| ·Optical density readings during fermentation | 第62-66页 |
| ·pH | 第66页 |
| ·Biomass yield | 第66-67页 |
| ·Specific growth rates | 第67-68页 |
| ·SCFA production | 第68-69页 |
| ·Indigestible material percentage | 第69页 |
| ·Conclusion | 第69-72页 |
| ·References | 第72-76页 |
| CHAPTER 5 INFLUENCE OF MILLET FIBRE FRACTIONS IN STIMULATING GROWTH OF PURE CULTURES OF PROBIOTICS AND ENHANCEMENT OF SHORT CHAIN FATTY ACID PRODUCTION UNDER IN VITRO FERMENTATION | 第76-105页 |
| ·Introduction | 第76-77页 |
| ·Materials and Methods | 第77-79页 |
| ·Fermentation substrate | 第77页 |
| ·Chemicals and Bacterial strains/ Co-cultures | 第77页 |
| ·Cell suspension preparation | 第77页 |
| ·In vitro fermentation of extracted millet fbre fractions using co-cultures of Lactobacillus and bifidobacterium species | 第77-78页 |
| ·Determination of pH, viable count and optical density | 第78页 |
| ·Calculation of Specific growth rate | 第78页 |
| ·Determination of SCFA | 第78-79页 |
| ·Measurement of indigestible fibre percentage | 第79页 |
| ·Statistical analysis | 第79页 |
| ·Results and discussion | 第79-101页 |
| ·Probiotic co-cultures growth during fermentation with millet fibre fractions | 第79-83页 |
| ·Optical density | 第83-85页 |
| ·pH | 第85页 |
| ·Specific growth rates | 第85-88页 |
| ·SCFA production | 第88-100页 |
| ·Indigestible material percentage | 第100-101页 |
| ·Conclusion | 第101页 |
| ·References | 第101-105页 |
| CHAPTER 6 STUDY of ADHESION MECHANISM OF PROBIOTICS TO INSOLUBLE, SOLUBLE AND TOTAL DIETARY FIBRE FRACTIONS OF MILLET | 第105-117页 |
| ·Materials and methods | 第105-108页 |
| ·Millet dietary fibre fractions | 第105页 |
| ·Bacterial culture media | 第105-106页 |
| ·Bacterial strains | 第106页 |
| ·Cell suspensions preparation | 第106页 |
| ·Bacterial adhesion to fibre | 第106-107页 |
| ·Effect of probiotic bacteria growth on adhesion | 第107页 |
| ·Study of probiotic adhesion mechanism | 第107-108页 |
| ·Fresh medium | 第107页 |
| ·Spent medium | 第107页 |
| ·Pepsin-treated spent medium | 第107页 |
| ·Pepsin-treated fibre | 第107页 |
| ·Pepsin-treated cells | 第107页 |
| ·Proteinase K-treated cells | 第107页 |
| ·Phosphate buffer | 第107页 |
| ·NaCl | 第107-108页 |
| ·Tween | 第108页 |
| ·Heat-treated cells, cells treated at room temperature (22-25°C) and human body temperature (37°C) | 第108页 |
| ·Effect of potential inhibitors | 第108页 |
| ·Bacterial adhesion under conditions of the human stomach and small intestine | 第108页 |
| · | 第108页 |
| ·Effect of acid and pepsin | 第108页 |
| ·Effect of bile | 第108页 |
| ·Effect of pancreatin | 第108页 |
| ·Statistical analysis | 第108页 |
| ·Results and discussion | 第108-115页 |
| ·Influence of time on adhesion | 第109页 |
| ·Influence of substrate concentration | 第109-111页 |
| ·Effect of growth | 第111页 |
| ·Effect of chemical | 第111页 |
| ·Effect of pH | 第111-112页 |
| ·Effect of pepsin and Proteinase | 第112页 |
| ·Effect of potential inhibitor | 第112-114页 |
| ·Effect of medium | 第114页 |
| ·Effect of simulated gastrointestinal conditions | 第114-115页 |
| ·Conclusion | 第115页 |
| ·References | 第115-117页 |
| CHAPTER 7 EFFET OF ENVIRONMENTAL FACTORS ON THE ADHESION OF PROBIOTICS CO-CULTURES TO INSOLUBLE, SOLUBLE AND TOTAL DIETARY FIBRE FRACTIONS OF MILLET | 第117-132页 |
| ·Introduction | 第117页 |
| ·Materials and methods | 第117-119页 |
| ·Millet dietary fibre fractions | 第117页 |
| ·Bacterial culture media | 第117页 |
| ·Bacterial strains (Probiotic Co-cultures) | 第117-118页 |
| ·Cell suspensions preparation | 第118页 |
| ·Bacterial adhesion to fibre | 第118页 |
| ·Effect of probiotic bacteria growth on adhesion | 第118页 |
| ·Study of probiotic co-cultures adhesion mechanism | 第118页 |
| ·Probiotic co-cultures adhesion to fibre under modified conditions of the human stomach and small intestine | 第118-119页 |
| ·Effect of pH | 第118页 |
| ·Effect of acid and pepsin | 第118页 |
| ·Effect of bile | 第118-119页 |
| ·Effect of pancreatin | 第119页 |
| ·Statistical analysis | 第119页 |
| ·Results and discussion | 第119-129页 |
| ·Probiotic co-cultures adhesion to millet dietary fibre fractions | 第119-120页 |
| ·Effect of potential inhibitor | 第120-122页 |
| ·Effect of chemical | 第122-123页 |
| ·Effect of medium | 第123-124页 |
| ·Effect of enzyme | 第124页 |
| ·Effect of temperature | 第124-125页 |
| ·Effect of pH | 第125-126页 |
| ·Effect of substrate concentration | 第126-127页 |
| ·Effect of time and growth | 第127-128页 |
| ·Influence of simulating gastrointestinal conditions | 第128-129页 |
| ·Conclusion | 第129-130页 |
| ·Reference | 第130-132页 |
| GENERAL CONCLUSIONS AND RECOMMENDATIONS | 第132-134页 |
| 1. General conclusions | 第132-133页 |
| 2. Key Innovation of thesis | 第133页 |
| 3. Recommendations | 第133-134页 |
| LIST OF PUBLICATIONS | 第134-135页 |
| APPENDICES | 第135页 |
