研究素食混合物的益生菌潜力:在模拟消化过程中的活力和生物活性化合物的生物可访问性
Kübra Küçükgöz1, Marcin Kruk1, Danuta Kołożyn-Krajewska1
1Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition, 3702-776 Warsaw, Poland.
Nutrients
|February 24, 2024
概括
这项研究开发了一种含有益生菌Lacticaseibacillus rhamnosus K3和Lactobacillus johnsonii K4的植物性发酵纯粉. 发酵增强了多的生物可访问性和抗氧化活性,支持健康的饮食习惯.
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
- 营养科学 营养科学
背景情况:
- 消费者对植物性食品和益生菌越来越感兴趣.
- 需要具有增强营养价值的创新益生菌食品.
- 关于含有特定益生菌菌株的发酵植物性纯制品的有限研究.
研究的目的:
- 使用植物成分和益生菌菌株 Lacticaseibacillus rhamnosus K3 和 Lactobacillus johnsonii K4 开发一种发酵杂质.
- 为了评估益生菌菌株的生存,营养化合物的变化,以及模拟消化后多的生物可访问性.
- 评估开发的纯净的感觉质量和抗氧化能力.
主要方法:
- 果泥,奇亚种子和麦混合物的发酵,其中含有Lacticaseibacillus rhamnosus K3和Lactobacillus johnsonii K4.
- 在体外静态胃肠道模型模拟消化.
- 分析益生菌生存率 (log10 CFU/g),糖和有机酸度,总多含量和抗氧化能力.
- 定量描述型 (QDP) 方法用于感官评估.
主要成果:
- 发酵显著改变了有机酸的形状,增加了乳酸,酸和酸.
- 在模拟消化后,益生菌生存率仍然很高 (>5.8 log10 CFU/g).
- 发酵增强了总的生物可访问性,并增加了抗氧化活性.
- 发酵泥的整体感官质量被评为十分之六以上.
结论:
- 开发的发酵植物性质质粉支持生存,并增强益生菌菌株的有益化合物的生物可访问性.
- 发酵对营养价值产生积极影响,包括多含量和抗氧化能力.
- 这种产品创新在不断增长的益生菌食品市场上提供了消费者满意的替代品,促进健康的营养.
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