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00:05
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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固态发酵皮:一种具有抗氧化和抗炎性质的新型食品成分
Erika Ortega-Hernández1,2, Lucio Martinez-Alvarado1, Beatriz A Acosta-Estrada1
1Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Ave. Eugenio Garza Sada 2501 Sur, Monterrey CP 64849, Mexico.
Foods (Basel, Switzerland)
|November 25, 2023
概括
皮的固态发酵 (SSF) 使用特定的微生物显著增加了化合物. 这个过程增强了抗氧化和抗炎性质,创造了有价值的营养成分.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养保健品 营养保健品
背景情况:
- (Ananas comosus) 皮含有有价值的营养素和植物化学物质,具有抗氧化和抗炎性质.
- 残留物的工业化利用是有限的,导致营养损失.
- 固态发酵 (SSF) 提供了一种从植物残留物中释放结合的策略.
研究的目的:
- 为了评估SSF使用Lactobacillus plantarum,Lactobacillus rhamnosus和Aspergillus oryzae对皮提取物的影响.
- 确定SSF对化合物释放和随后的生物活动的影响.
主要方法:
- 皮经历了与L. plantarum,L. rhamnosus和A. oryzae.一起的SSF.
- 在发酵和非发酵提取物中量化了化合物含量.
- 评估了抗氧化和抗炎活性 (氧化抑制).
主要成果:
- SSF显著增加了化合物释放:L. plantarum的248.11%,A. oryzae的182%,L. rhamnosus的180.10%.
- 发酵提取物表现出增强的细胞抗氧化活性 (81.94%与L. rhamnosus) 和抗炎功能 (62%的氧化抑制与L. rhamnosus).
结论:
- SSF是一种有效的方法,可以增强从皮中提取生物活性化合物的方法.
- 残留物的微生物发酵产生具有显著抗氧化和抗炎功效的二次代谢物.
- 这种方法支持从废物中开发生物强化食品和营养保健品.
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