乳酸细菌和的:发酵特性和抗高脂效应
So-Won Jang1, Hyeon Hwa Oh1, Kyung Eun Moon1
1Department of Food Science and Technology, Jeonbuk National University, 567, Baekje-Daero, Deokjin-Gu, Jeonju, Jeonbuk 54896 Republic of Korea.
Food science and biotechnology
|April 8, 2024
概括
乳酸细菌制 (LAB-MV) 显示了增强的功能性质,包括更高的β-葡萄糖和氨酸 (GABA) 含量. 这种发酵大麦产品可以改善肝脏脂质代谢,降低胆固醇.
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
- 生物化学 生物化学
背景情况:
- 生产涉及发酵,乳酸细菌 (LAB) 发挥着关键作用.
- 麦芽 (MV) 的成分可以通过发酵过程来调节.
- 发酵食品的功能性质对健康益处越来越感兴趣.
研究的目的:
- 为了研究乳酸细菌-麦芽 (LAB-MV) 的发酵特性和功能性质.
- 分析MV和LAB-MV发酵过程中关键成分的变化.
- 评估LAB-MV的生物活性和对脂质代谢的影响.
主要方法:
- 在发酵时间内对MV和LAB-MV成分 (有机酸,糖,氨基酸,β-葡萄糖,GABA) 的比较分析.
- 测定血管氨转化酶1 (ACE1) 和HMG-CoA减少酶抑制活性.
- 使用HepG2细胞进行体外研究,以评估脂质积累和胆固醇水平.
主要成果:
- 与MV (BWAF20d) 相比,LAB-MV (LBWAF20d) 的β-葡萄糖和GABA含量显著更高.
- LBWAF20d表现出强大的ACE1 (98.16%) 和HMG-CoA减少酶 (91.01%) 抑制活性.
- 用LBWAF20d治疗减少了HepG2细胞中的脂质积累 (45.85%) 和总胆固醇 (54.48%).
结论:
- LAB发酵增强了麦芽的功能性质,特别是β-葡萄糖和GABA水平.
- LAB-MV具有显著的生物活性,包括与心血管健康相关的酶抑制.
- LAB-MV显示了改善肝脂代谢和控制胆固醇水平的潜力.
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