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通过固态发酵增强蜜蜂收集的花粉中的抗氧化和抗菌活性:生物活性化合物的比较分析

Adriana Cristina Urcan¹, Adriana Dalila Criste¹, Daniel Severus Dezmirean²

¹Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania.

Antioxidants (Basel, Switzerland)

|March 28, 2024

概括

用特定的乳酸细菌对蜜蜂收集的花粉进行固态发酵,显著提高了它的营养价值,增加了氨基酸和生物活性化合物. 发酵花粉还显示出改善的抗氧化和抗微生物特性,特别是在对抗大肠杆菌.

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
营养生物化学营养生物化学

背景情况:

蜜蜂收集的花粉是丰富的营养来源,但可能容易腐烂.
固态发酵 (SSF) 是一种有前途的生物工艺,用于增强食品矩阵的营养和功能性质.
乳酸细菌 (LAB) 以其产生有益化合物和改善食品质量的能力而闻名.

研究的目的:

通过使用Lactobacillus plantarum,Apilactobacillus kunkeei和Lactobacillus acidophilus的联盟来研究SSF对蜜蜂收集的花粉的影响.
为了比较天然与发酵蜜蜂收集的花粉的营养和生物活性概况.
为了评估发酵蜜蜂收集的花粉的抗氧化和抗微生物活性.

主要方法:

蜂采集花粉的固态发酵,使用定义的LAB联盟.
对宏观营养素组成,pH值,酸度和乳酸含量的分析.
使用色谱技术量化聚和黄类型的概况.
评估抗氧化活性 (例如DPPH测定) 和针对特定细菌菌株 (例如大肠杆菌) 的抗菌活性.
热映射和集群分析,以将微生物活动与植物化学概况相关联.

主要成果:

发酵显著增加了氨基酸含量,表明蛋白质质量有所提高.
发酵花粉中的多和黄含量增加,与增加的抗氧化活性相关.
由蜜蜂收集的发酵花粉表现出增强的抗菌活性,对抗阳性和阴性细菌,特别是大肠杆菌.
在发酵花粉样本和非必需氨基酸之间观察到正相关性,这表明发酵期间的蛋白质分解.

结论:

使用研究的LAB联盟进行固态发酵有效地改善了蜜蜂收集的花粉的营养和生物活性特性.
由蜜蜂收集的发酵花粉显示了抗氧化和抗微生物潜力的增加,这归因于化合物积累.
这些发现表明,在功能性食品和营养食品中,受酵蜜蜂收集的花粉可能有潜在的应用,这需要进一步研究健康益处和生产可扩展性.

关键词:

氨基酸是氨基酸中的一种.抗微生物活性的抗微生物活性.抗氧化剂活性抗氧化剂活性蜜蜂收集的花粉是由蜜蜂收集的花粉.发酵发酵发酵发酵乳酸细菌是一种乳酸细菌.聚醇是一种多醇.

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