乳酸细菌的抗菌,抗氧化作用-生物转化杏仁提取物
Kiha Lee1, Daehyeop Lee1, Geonhak Lee1
1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea.
Food science and biotechnology
|April 8, 2024
概括
使用乳酸细菌对杏仁提取物的生物转化增强了其抗微生物和抗氧化特性. 乳酸菌cillus rhamnosus GG表现出对病原体生长和生物膜形成的卓越抑制.
科学领域:
- 食品微生物学 食品微生物学
- 生物技术是生物技术.
- 营养保健品 营养保健品
背景情况:
- 乳酸细菌 (LAB) 以其在食品发酵中的有益特性而闻名.
- 杏仁提取物具有生物活性化合物,但其功能性质可以进一步增强.
- 通过LAB的生物转化提供了一个潜在的策略,以改善植物性提取物的健康益处.
研究的目的:
- 用两个特定的乳酸细菌菌株研究杏仁提取物 (AE) 的生物转化.
- 评估生物转化对杏仁提取物抗菌活性,抗氧化能力和多/黄含量的影响.
主要方法:
- 杏仁提取物用乳酸植物菌 (Lactiplantibacillus plantarum) ATCC14917 (LP-AE) 和乳酸菌 (Lacticaseibacillus rhamnosus) GG KCTC5033 (LR-AE) 接种了 3 天.
- 对沙门氏菌Typhimurium和Yersinia enterocolitica的抗菌活性进行了评估.
- 使用ABTS试验测量了抗氧化活性,并量化了多和黄的总含量.
主要成果:
- 与未注射的AE相比,LP-AE和LR-AE显著抑制了S. Typhimurium (30%) 和Y. enterocolitica (75%) 的生长.
- 对两种病原体来说,LR-AE减少了30%的生物膜形成.
- 抗氧化活性从AE中的53.50%增加到LP-AE中的80.39%和LR-AE中的83.57%.
- 在LR-AE中,总聚醇 (89.72 mg GAE/g) 和黄类物质 (194.56 mg QCE/g) 含量最高.
结论:
- 由L. plantarum和L. rhamnosus GG进行的生物转化增强了杏仁提取物的抗菌和抗氧化特性.
- L. rhamnosus GG在抑制病原体和增加生物活性化合物含量方面表现出卓越的疗效.
- 这种生物转化过程有可能从杏仁基成分开发功能性食品和营养保健品.
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