胡卜制品的生物活性潜力 富含植物性乳酸菌的胡卜制品
Monica Boev1, Cristina Stănescu2, Mihaela Turturică3
1Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania.
Molecules (Basel, Switzerland)
|February 24, 2024
概括
用乳酸细菌 (LAB) 丰富的功能性胡卜产品显示了诸如胡卜素等生物活性化合物的增加和增强的抗氧化活性. 这些创新的食品为健康带来了好处,并在食品,制药和化品行业中具有潜在的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 胡卜 (Daucus carota sp.) 是一种植物. 富含多,黄和胡卜素等生物活性化合物,具有显著的健康益处.
- 功能性食品旨在通过添加生物活性成分,提供基本营养之外的健康优势.
- 乳酸细菌 (LAB) 以其益生菌性质和提高食品营养特性的潜力而闻名.
研究的目的:
- 从胡卜中开发功能性食品,补充乳酸细菌 (LAB).
- 评估LAB添加和加工方法对生物活性化合物的度的影响,特别是胡卜素和多.
- 评估开发的基于胡卜的产品中的抗氧化活性和细菌活力.
主要方法:
- 制备各种功能性胡卜产品,包括冷干燥胡卜粉 (FDCP).
- 使用分析技术量化总胡卜素 (TCs),β-胡卜素 (BC),多和黄.
- 对抗氧化剂活性和细菌细胞活性的评估 (Lactobacillus plantarum).
- 染色学分析 (UHPLC-MS/MS) 用于识别生物活性化合物及其衍生物.
- 在体外消化性研究以评估胡卜素的释放.
主要成果:
- 经冷干燥的胡卜粉 (FDCP) 显示了总胡卜素 (26.977 ± 0.13 mg/g DW) 和β-胡卜素 (22.075 ± 0.14 mg/g DW) 的最高度.
- 在大多数样本中,添加LAB显著增加了总胡卜素和β-胡卜素.
- 与对照组相比,FDCP显示了增强的抗氧化活性 (91.74%).
- 聚化合物范围从0.044到0.091毫克/g DW,和总的黄化合物从0.03到0.66毫克/g DW.
- UHPLC-MS/MS确认了19种不同的生物活性化合物和衍生物.
- 从胡卜产品中释放的胡卜素在消化过程中表现出一种受控的模式.
结论:
- 用植物乳杆菌 (Lactobacillus plantarum) 丰富的胡卜制品是具有高水平有益生物活性化合物的功能性食品.
- 这些产品由于其丰富的营养成分和抗氧化特性,具有显著的健康益处.
- 开发的功能性胡卜产品代表了食品,制药和化品行业的创新选择,促进了消费者健康.
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