出处：网易--教育频道--英语--双语新闻
时间：2006-04-30 09:52:07
原文地址：
http://education.163.com/06/0430/09/2FUSA2ME00290145.html
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委内瑞拉科学家：吃豆子不“排气”的秘密
委内瑞拉研究人员日前表示，他们发现了能让人们吃豆子而不“排气”的秘密。两种有益菌在其中扮演着至关重要的作用。
Two strains of bacteria are the key to making beans flatulence-free, Venezuelan researchers reported on Tuesday.
高浓度的乳酸菌在消化食物时就会产生难闻的气体。
Flatulence is gas released by bacteria that live in the large intestine when they break down food.
研究人员发现，把两种细菌——酪蛋白乳酸杆菌（Lactobacillus casei）和植物乳酸杆菌（Lactobacillus plantarum）添加到豆子中，就可以让其产生气体的可能性变小。这样豆子爱好者们和他们身边的人就都能从中受益。
They identified two bacteria, Lactobacillus casei and Lactobacillus plantarum, which can be added to beans so they cause minimal distress to those who eat them, and to those around the bean-lovers, Marisela Granito of Simon Bolivar University in Caracas, Venezuela and colleagues reported.
报道说，研究人员用黑豆（学名为菜豆）在老鼠身上进行了相关试验。当研究人员使用上述两种细菌来发酵黑豆时，他们发现可溶解纤维的含量减少了60％还多，而一种能产生气体的名为棉子糖的低聚糖的水平也下降了88％。
They tested black beans, known scientifically as Phaseolus vulgaris on rats, they found it decreased the soluble fiber content by more than 60 percent and lowered levels of raffinose, a compound known to cause gas, by 88 percent.
研究人员用这些豆子来喂食老鼠，随后对老鼠的粪进行分析，确认这些豆子在老鼠体内被消化，同时也并未丧失其原有的营养价值。
They fed the beans to rats and then analyzed the rats' droppings to ensure that the beans were digested and kept their nutritional value.
来源： steppass
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