非糖菌酵母益生菌:揭示相关性和潜在的益生菌
Silvia Cristina Vergara1,2, María José Leiva1,2, María Victoria Mestre1,2
1Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina.
FEMS yeast research
|October 1, 2023
概括
非Saccharomyces酵母在功能性食品工业中显示出作为益生菌的巨大潜力. 它们的有益作用包括抗微生物,抗氧化剂和胃肠道调节,在健康和食品质量方面具有应用.
科学领域:
- 微生物学 微生物学
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- 非Saccharomyces酵母是单细胞的真核生物,具有不同的生态作用.
- 最近的研究突出了它们对各种应用的生理和形态特性.
- 它们因其在功能性食品和营养药品行业的潜力而越来越受认可.
研究的目的:
- 重新评估不同领域的非Saccharomyces酵母的潜力.
- 探索它们作为益生菌和生物活性化合物来源的应用.
- 研究它们在功能性食品,营养品和微封装剂中的作用.
主要方法:
- 在体外和体内测试以评估益生菌潜力.
- 对抗微生物和抗氧化剂活性进行分析.
- 对胃肠调节和调节功能的评估.
- 多种方法来增强酵母的特性.
- 使用食品矩阵进行微封装研究.
主要成果:
- 非Saccharomyces酵母表现出有前途的益生菌潜力.
- 证明了抗微生物,抗氧化剂和胃肠道调节功能.
- 生物活性化合物和酶对身体,精神和神经退行性健康产生积极影响.
- 对食品的感官特性产生积极影响.
- 作为各种化合物的微封装剂的有效性.
结论:
- 非Saccharomyces酵母提供了作为功能成分和益生菌的巨大潜力.
- 它们的应用扩展到健康益处,包括神经和感官改善.
- 多组学和微封装是优化其工业用途的关键策略.
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