在五种豆类蜂蜜的体外益生菌效应和抗菌活性
Florinda Fratianni1, Beatrice De Giulio1, Antonio d'Acierno1
1Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy.
Foods (Basel, Switzerland)
|September 28, 2023
概括
蜂蜜通过充当益生菌来增强肠道健康,促进有益细菌的生长和粘附. 某些豆类蜂蜜还可以抑制致病性细菌生物膜的形成,从而带来治疗效益.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
背景情况:
- 蜂蜜以其健康益处而闻名,包括对肠道微生物群的益生菌作用.
- 单花蜂蜜具有独特的治疗特性.
- 益生菌,如乳酸菌,对于肠道健康和免疫调节至关重要.
研究的目的:
- 在特定的益生菌菌株上研究豆类蜂蜜的益生菌特性.
- 评估这些蜂蜜对各种病原体的抗微生物和抗生物膜潜力.
- 评估蜂蜜对益生菌抗氧化活性和附着性的影响.
主要方法:
- 通过测量抗氧化活性,以及五种益生菌菌株 (Lacticaseibacillus casei,Lactobacillus gasseri,Lacticaseibacillus paracasei亚种) 的体外生长和粘附来评估益生菌潜力. 拉科西巴塞,拉科西巴塞,拉科西巴塞,拉科西巴塞,拉科西巴塞,拉科西巴塞.
- 测试了蜂蜜抑制5种致病细菌菌株生物膜形成的能力.
- 用蜂蜜补充益生菌生长介质的评估抗生物膜活性.
主要成果:
- 大多数益生菌菌株在蜂蜜补充后增长 (高达84.13%) 和体外粘附 (高达48.67%). 阿尔法尔法蜂蜜显示出最显著的积极影响.
- 蜂蜜消费增加了益生菌细胞的抗氧化活性 (高达83.7%),除了L. plantarum的例外.
- 豆类蜂蜜对病原体表现出显著的生物膜抑制 (高达81.71%). 胡卜蜂蜜对大肠杆菌,L. monocytogenes,P. aeruginosa和S. aureus生物膜非常有效,即使是在生长介质中. 杏仁和花蜂蜜对Acinetobacter baumannii生物膜更有效.
结论:
- 五种类型的豆类蜂蜜可以增强益生菌性质,并产生生物膜抑制作用.
- 杏仁蜂蜜显著改善了益生菌的生长和粘附,而胡卜蜂蜜对特定病原体表现出强烈的抗生物膜活性.
- 蜂蜜的消费可以通过其益生菌和抗菌作用,有助于改善肠道健康和病原体控制.
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