补充乳糖糖的酸奶中的物理化学,微生物学和代谢学变化
Rui Xue1, Jing Liu1, Min Zhang2
1Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
Food research international (Ottawa, Ont.)
|February 3, 2024
概括
乳糖 (LS) 是一种益生菌,改善了酸奶的质地,微生物的稳定性和有益的代谢物生产. 当与益生菌相结合时,较高的LS度显著提高了酸奶的整体质量和健康益处.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 代谢学 代谢学 代谢学
背景情况:
- 乳糖 (LS) 是一种低热量益生菌,具有公认的健康益处.
- 它在食品,特别是酸奶中的应用尚未得到充分证实.
- 研究LS对酸奶生产的影响对于探索其功能性食物潜力至关重要.
研究的目的:
- 为了评估将乳糖糖 (LS) 纳入用于酸奶生产的牛奶的影响.
- 分析LS对酸奶质感,微生物组成和代谢概况的影响.
- 为了确定最佳的LS度以提高酸奶质量和健康益处.
主要方法:
- 酸奶生产具有不同的LS度 (0%,2%,5%,8% w/v).
- 评估酸奶的质地 (弹性,粘度,流动性).
- 微生物组成和初始细菌生存率的分析.
- 使用UPLC Q TOF MS/MS. 的非向代谢组.
主要成果:
- LS促进了结构化的凝,增加了弹性和粘度,同时减少了流动性.
- 较高的LS剂量 (8% w/v) 减少了酸化后,并在储存期间改善了水的保留和质地.
- 代谢学发现了45种与氨基酸和代谢途径相关的差异表达代谢物.
- LS增强了启动细菌的存活率,并对有益的代谢物产生产生了积极的影响.
结论:
- 乳糖显著改善酸奶的物理和微生物特性.
- 酸氨基增强有益代谢物,特别是氨基酸的产生.
- 在酸奶中将益生菌与益生菌结合在一起,有可能带来更好的生理益处.
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